These peanut butter cookies are not your average baked treats. Dipped in rich, creamy chocolate and sprinkled with La Baleine grey sea salt, they are the perfect combination of sweet and salty. Each bite melts in your mouth, leaving behind the irresistible taste of peanut butter and the smoothness of chocolate. But what really takes these cookies to the next level is the sprinkling of La Baleine grey sea salt on top. It adds a depth of flavor and texture that elevates the cookies to gourmet status.
La Baleine grey sea salt, harvested from the purest salt marshes in France, is known for its subtle flavor and delicate crunch. This salt is all-natural and responsibly sourced from Guerande, a famous French salt territory. PGI certified, the unrefined and unwashed grey sea salt is packed full of minerals and trace elements, making it a nutritious addition to any dish.
Its addition to these cookies takes them from ordinary to extraordinary, and is sure to impress anyone who tries them. So the next time you’re craving a sweet and salty treat, reach for these decadent peanut butter cookies with a sprinkle of La Baleine grey sea salt.
Below is the recipe for the salt baked vegetables.
Ingredients:
Cookies
1 stick unsalted butter, softened
3/4 cup creamy peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
13/4 cup all-purpose flour
1/2 tsp La Baleine Fine sea salt
1 cup milk chocolate chips
1 tbsp La Baleine grey sea salt
Method:
Preheat the oven to 350F. Line a cookie sheet with parchment paper. Set aside.
In a small bowl, combine the flour and salt. Set aside.
In a large bowl using a hand mixer, cream together butter, granulated sugar and brown sugar until light and creamy for about 2-3 mins.
Add the peanut butter, egg and vanilla extract and beat until it is well mixed. On low speed add the dry ingredients in batches of two and mix until a dough is formed. Scoop 2 tbsp of dough onto the baking sheet two inches apart and make a fork impression on top.
Bake in the middle rack for 10-15 minutes. Let the cookies cool completely before dipping in chocolate.
Melt the chocolate chips in the microwave. Dip the cookies in the melted chocolate and sprinkle with La Baleine grey sea salt.
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