- 8 1/2 ounces ( 2 cups minus 2 tablespoons) cake flour
- 8 1/2 ounces ( 1 2/3 cup ) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 cups (2–1/2 sticks) butter, room temperature
- 10 ounces ( 1 1/4 cups) light brown sugar
- 8 ounces (1 cup plus 2 tablespoons) granulated sugar
- 1 1/2 teaspoons salt
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup chunky or creamy peanut butter
- 10 ounces semi-sweet chocolate, coarsely chopped*
- 10 ounces mini peanut butter cups, halved
- Fleur de sel, for sprinkling)
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the peanut butter and vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chopped chocolate and peanut butter cups and gently stir them in.
- Press plastic wrap against dough and chill dough for at least 1 to 2 hours or overnight.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 2-3 tablespoons of dough (the size of generous golf balls) onto baking sheet, sprinkle lightly with sea salt and bake until golden brown, about 17 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
- Good quality chocolate chips are fine to use in place of chopped chocolate.
- Category: Cookies