My mum (who p.s. made all the pretty ceramics I used in this post) made peanut butter cookies dipped in chocolate and crushed walnuts….which is where the partial inspiration for these cookies came from!
I had been cutting a pomegranate in half last week and of course all the pomegranate juice went everywhere – I’m pretty sure I had some on my face – and some splashed into the salt bowl. It stained the salt a super pretty pink colour. Needless to say, when I saw it I dumped a bunch more pomegranate juice in because THAT PINK SALT IS BEAUT. And then I had to wrack my brains to think of a cool way to convince everyone else to make the salt by sprinkling it on stuff.
The stuff ended up being Peanut Butter Cookies and Chocolate!
Winter baking is the best, because standing in front of an oven is ah-mazing when you’re cold. It means I don’t leave the kitchen for that 10-minute-ish cookie baking period so I don’t burn things! (I have a tendency to sometimes abandon things in the oven and then become ‘timer-deaf’. It isn’t good)
3 reasons (salt sprinkling, holidays, oven-hand-warmer) to bake cookies now. Okay yep, I didn’t need any more convincing than that.
The peanut butter cookies I made were slightly different to my mum’s – I halved the recipe, used butter instead of shortening and oat flour instead of all-purpose.
But also I used baking powder instead of baking soda. I don’t know if I’ve mentioned this before, but I hate using just baking soda in things like cookies. I can taste it so strongly, it grosses me out. I mean, there’s no acid for it to react with so you just end up with this yellow residue and weird flavour. The baking soda also normally makes things spread more, so because I used powder I got cute little plump cookies 😀
So seriously if the cookies haven’t convinced you to make the salt, it’s so gorgeous, you should just make it anyway. You can put it in a jar and gift it to people as is. It’s so SPARKLY and icy-looking. Ahhhh.
Chocolate-Dipped Peanut Butter Cookies
- 1/2 cup smooth peanut butter
- 1/4 cup unsalted butter
- 1/3 cup cane sugar , (or demerara or brown sugar)
- 1 egg
- 1/4 tsp baking powder
- 1 tsp vanilla extract
- 3/4 cup oat flour , (this is just oats ground up in a food processor until fine)
- 1/2 cup to 3/4 cup roughly chopped bittersweet chocolate
- Pomegranate salt , (see recipe above) or flaky salt, for sprinkling
- Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
- Cream together the first 6 ingredients until smooth. Stir in the oat flour. Scoop tablespoons of dough onto the lined cookie sheet, spacing them about 2-inches apart. Bake for 8-10 minutes until golden underneath and on the edges. Transfer to a wire rack to cool.
- Melt (and temper if you want to) the chocolate. Dip one half of each cookie into the chocolate and place onto a piece of parchment paper. Sprinkle with some pomegranate salt (or normal flaky salt) and leave to set.
- Maldon salt (or another flaky salt - might work with fleur de sel too)
- Pomegranate juice
- Either get pomegranate juice from when you cut a pomegranate in half, from crushing some pomegranate arils (seeds), or store-bought pomegranate juice.
- Use a spoon or pastry brush to splatter a piece of parchment paper with a little pomegranate juice. Sprinkle a few table spoons of salt over parchment paper and use a fork to gently stir. Splash on a bit more pomegranate juice if needed. Stir until all the salt is coated. Spread out out carefully over the piece of parchment paper and leave to dry.
- Once dried, store in a small jar or bowl.