Sea Salt Peanut Butter Cup Chocolate Chip Cookies with Nuts

• 1½ cups all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1¼ cups peanut butter (use natural or “clean” peanut butter with no added sugar or oils; creamy is preferred)
• ¾ cup softened butter (salted or unsalted)
• ⅔ cup packed brown sugar
• ⅓ cup granulated sugar
• 2 tsp vanilla extract
• 2 large eggs
• 1 cup miniature peanut butter cups (or chopped peanut butter cups, about 6 ounces)
• 1 cup chocolate chips or chunks (semi-sweet, dark or milk, about 6 ounces)
• 1–1¼ cups nuts (roughly chopped; butter-toffee cashews, almonds, peanuts or walnuts work well)
• Flaky sea salt (Maldon or fleur de sel) for topping

1. Make the dough

• Whisk together flour, baking soda and salt in a bowl and set aside.
• In a large bowl, beat peanut butter, softened butter, brown sugar, granulated sugar and vanilla until smooth and creamy.
• Add eggs and mix until combined. Gradually add the flour mixture and beat until just combined, scraping the bowl as needed.
• Fold in peanut butter cups, chocolate chips and chopped nuts with a rubber spatula so the mix-ins are evenly distributed.

2. Chill the dough

Cover and refrigerate the dough for 12–24 hours. Chilling improves flavor and texture by allowing the flour to hydrate and the ingredients to meld. If you prefer, portion the dough before chilling so the dough is ready to bake straight from the refrigerator or freezer.

3. Portion and bake

• Preheat the oven to 350°F (175°C) and position a rack in the center.
• Portion about 2–3 tablespoons of dough per cookie onto an ungreased sheet pan, slightly flattening each mound and spacing about 1 inch apart.
• Sprinkle each cookie with a few flakes of sea salt.
• Bake for about 12 minutes or until the edges are golden and centers are set. Bake time may vary with cookie size.

4. Cool and store

Let the cookies rest on the baking sheet for 2–3 minutes to firm up, then transfer to a wire rack to cool completely. Store cooled cookies in a cookie tin at room temperature for up to one week or freeze for longer storage.

Why chill the cookie dough?

Chilling lets the flour fully hydrate and the proteins relax, which improves flavor and texture and reduces any raw flour taste. It also helps the dough spread less during baking, creating thicker, chewier cookies.

How long will these cookies stay fresh?

Stored in a cookie tin at room temperature, they remain fresh for about one week. You can also freeze baked cookies in a freezer-safe bag for up to three months; thaw at room temperature before serving.

Can I freeze the raw dough?

Yes. Scoop dough onto a parchment-lined sheet and freeze until firm, then transfer portions to a bag. Bake from frozen, adding 2–3 minutes to the baking time.

• Change the nuts: Swap butter-toffee cashews for honey-roasted almonds, peanuts, walnuts or any favorite nut. Keep them roughly chopped for texture contrast.
• Swap the candy: Replace peanut butter cups with candies like chopped Snickers, Heath or M&M’s, or add shredded coconut for a tropical twist.
• Try flavored extract: Substitute half the vanilla with hazelnut extract to amplify the nutty profile.
• Use chopped chocolate bars: Chop a chocolate bar for varied chunk sizes and chocolate shards throughout the dough.

• Measuring cups and spoons
• Mixing bowls
• Hand mixer or stand mixer with paddle attachment
• Rubber spatula
• Cutting board and sharp knife for chopping mix-ins
• Cookie scoop or tablespoon for portioning
• Sheet pans and cooling rack