A local delicacy of Syracuse, New York, sometimes known as “Salt City,” are salt potatoes. The first salt potatoes were made in the 1800s by local salt miners who boiled tiny potatoes in brine to make a quick and affordable supper. The potatoes are still very well-liked among the Central New York populace today and make for a ridiculously simple and delectable side dish.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- ½ cup unsalted butter, softened
- 6 tablespoons brown sugar
- 6 tablespoons white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup natural peanut butter
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup all-purpose flour
- ¾ cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
- Beat butter and both sugars in a bowl with an electric mixer until creamy. Add egg and vanilla; mix until well combined. Mix in peanut butter, baking soda, and salt until fully incorporated. Mix in flour, then stir in chocolate chips.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets; flatten slightly with a fork.
- Bake in the preheated oven until just starting to turn golden brown on the edges, 5 to 6 minutes; don’t overcook. Cool on the cookie sheets for 5 to 10 minutes, then transfer to a wire rack to finish cooling.
Reviews
It’s awesome! but they didn’t cook fully for 5-6 mins, So I did 6 – 10 minutes and they went perfectly!
I added a quarter cup more of flour. I put another cookie sheet under the cookie sheet to keep them from burning as easily. These were the best!
Cookies totally just fell apart. Even after reading the reviews, I decided to try the recipe with the revisions I seen in the comments and review section. I added 1/4 cup more flour and 1 T each more of brown and white sugar. They were sweet enough, but did not hold together. Will not use this recipe again.
Just made a double batch of these and they came out perfect! I used the recipe just as it is except I didn’t have mini semisweet chocolate chips so I used regular.
Two stars because it is easy to make, however the cookie is too soft too eat and breaks apart in your hands before you take a bite. Not worth the calories.
Delicious! Very soft. I baked for 10 minutes and left to cool on the sheet for 5 and they didn’t fall apart or anything.
Great recipe! I make my cookies a little thicker and smaller around so you get a good bite full of chips!
made this today and it was chewy and peanut buttery with a nice texture. the changes i would recommend are adding a bit extra flour and rolling each cookie into a ball before flattening them. otherwise its a pretty good recipe.
So at first, this recipe made me nervous based on the comments. For the first batch, I didn’t make any measuring adjustments and when the cookies came out of the oven, they were so, so soft that I figured they were ruined. I let them cool for 10 minutes on the sheet while chilling the remaining dough… I added 1 tbsp of flour to the remaining chilled dough and baked for 9 minutes… and? You can’t tell a difference between batch one and batch two! Lol! But… they are delicious! Will definitely make again. Used one cup natural honey roasted peanut butter and 1/3 cup dark chocolate almond butter and the flavor is … just wow.
Surprisingly light and flakey despite the overcooking I gave one pan full.
4 stars because they are very tasty, but they fall apart. I thought that cooling would change the consistency, but it didn’t. They stay the same. Very fragile. Not one cookie was able to be held without crumbling apart. I’d love to know if anyone had the same issue and if a fix was found.
This recipe is awesome…AS WRITTEN. It took me a few tries to figure that out though. If you have issues with saltiness or greasiness, it’s your choice of peanut butter! I made these the first time with Kirkland (Costco) natural peanut butter, but added an extra 2 tbsp of flour since a significant amount of reviewers said the batter was too wet…a mistake as my cookie batter was then dry, but tasted good. The second time, I made them as written with the same peanut butter; they were perfect and liked by all. The third, I was out of the Kirkland brand so used some Smuckers natural and they were disgustingly salty and oily…my family thought I used a different recipe altogether and told me to stick with the previous one. Nope, it was just a change in peanut butter!
They taste good but it takes twice as long to cook. And the consistency is off.
Quarantining cooking with my children is one of our fun favorite things to do and since they like peanut butter and chocolate chips we thought this would be the perfect recipe and we were right. A cup of milk and these cookies is the best. Great recipe!
These were dang AMAZING! I did use 1 cup flour instead of 3/4 as many others suggested. The flavor was fantastic and the texture was so, so good- soft even the next day (they didn’t last long in my house). I will definitely make these again!
NOPE! They were not good, at all!
This is the perfect cookie! Just what I want in a PB cookie and the chocolate chips are an added bonus making the cookie creamier. Easy recipe, not too much sugar. Just right!
My family loved these.
I used regular peanut butter and regular chocolate chips and it worked great.
They where really good but they where not quite sweet enough I would say cook them for 7 minutes instead of 6
Great cookies recipe! I used almond butter instead of peanut butter. I would recommend using 2 tablespoons less of white sugar. It’s super sweet.