Salted Peanut Butter Cookies with Chai Spices

Course: Dessert

Cuisine: American, Fusion

Prep Time: 5

Cook Time: 10

Chill time: 1

Total Time: 1 15

Servings: cookies

Calories: 195kcal

Author: Jazzmine Woodard

Classic peanut butter cookies with a twist of cozy masala chai spices finished with flaky sea salt

Print Recipe

Equipment

1 stand mixer or hand mixer
2 mixing bowls
1 whisk
1 sheet pan
1 cookie coop or dinner spoon

Ingredients

½ cup peanut butter
1 cup butter softened
1 cup brown sugar packed
1 egg
1 teaspoon vanilla extract
1 ¼ cup flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon cardamom
¼ teaspoon clove
⅛ teaspoon allspice
⅛ teaspoon black pepper
¼ teaspoon sea salt
Flaky sea salt or kosher salt to garnish

Instructions

Cream together peanut butter, butter, brown sugar, egg, and vanilla extract for three minutes.
In another bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cardamom, clove, allspice, black pepper, and sea salt.
Fold peanut butter mixture into flour mixture and stir by hand until just combined to form the cookie dough
Cover the dough and chill for at least one hour.
Preheat oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper.
Scoop dough into two-inch balls and place on prepared cookies sheet, leaving at least two inches space between each. Use a fork to press a criss-cross pattern into the top of each cookie.
Transfer pan to oven and bake for about 10 minutes or until cookies are golden brown and firm to touch.
Remove from oven and cool for three minutes then sprinkle each cookie with flaky sea salt.

Notes

Substitutions

Kosher salt is a great substitute for flaky sea salt and often easier to find at the local grocery store. Just don't use iodized table salt in this recipe as it will not taste, feel or look the same.

Troubleshooting

Why do I have to chill peanut butter cookie dough? Peanut butter dough needs chill time so that it can stiffen, which makes it easier to scoop and less likely to spread too much while baking.

Why is my cookie dough sticky? The short answer is because peanut butter is sticky. Make sure you chill the dough to minimize stickiness. And you can spray your cookie scoop and fork with non-stick oil to keep them from sticking to the dough as you work with it.

Storage

Store these cookies in an airtight container at room temperature for up to five days or refrigerated for up to two weeks.

You can freeze peanut butter cookie dough altogether or in scoops--either way seal it in an airtight container and it will keep for up to two months. I recommend scooping out the dough into individual balls that way you can just thaw and bake what you need rather than an entire batch of dough.

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