Brown Sugar Peanut Butter Chocolate Chip Cookies

These little cookies are the softest peanut buttery pillows. They are finished off with milk chocolate and flaky sea salt, creating the perfect combination of flavors and textures.

Brown Sugar Peanut Butter Chocolate Chip Cookies

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Makes: 40 to 45 small cookies

½ cup (1 stick) salted butter, room temperature

½ cup dark brown sugar

½ cup creamy peanut butter

¼ cup maple syrup

1 egg, room temperature

1 teaspoon vanilla extract

1¼ cups flour

¾ teaspoon baking soda

¼ teaspoon kosher salt

¾ cup mini chocolate chips

¼ cup cane sugar, for rolling

8 to 12 ounces milk chocolate, melted

Flaky sea salt, for sprinkling

Instructions

Preheat oven to 350 degrees F and line a large baking sheet with parchment paper or a silicone baking mat.

In the bowl of an electric mixer fitted with a paddle attachment, cream together on a medium speed the butter, brown sugar, and peanut butter until light and fluffy, about 3 to 5 minutes. Beat in the maple syrup, then add the egg and vanilla. Beat until creamy. Add the flour, baking soda, and salt and mix until just combined. Remove bowl from the mixer, and, using a rubber spatula, fold in the mini chocolate chips.

Place the cane sugar in a small glass bowl. Use a small cookie scoop to scoop the dough and roll each ball through the sugar. Place 2 inches apart on the prepared baking sheet.

Bake for 7 to 9 minutes. Let the cookies cool on the baking sheet.

To melt the chocolate, place milk chocolate in a microwave-safe bowl. Microwave in 30-second increments, stirring in between each, until just melted. Once the cookies are completely cool, dip each cookie in the melted chocolate and sprinkle with salt. Lay them on wax paper to let the chocolate harden.