Trust us on this one—crushed pork rinds add a welcome salty crunch to the classic peanut butter and chocolate combo.
Pork Rind and Peanut Butter Chocolate Chip Cookies
- 1 cup creamy peanut butter
- ½ cup unsalted butter, softened
- ½ cup firmly packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1¾ cups ground pork rinds, divided
- 3 ounces chopped bittersweet chocolate bars (about ½ cup)
- ½ cup semisweet chocolate chips
- Flaked sea salt, for sprinkling
- In a large bowl, beat peanut butter, butter, and sugars with a mixer at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl as needed. Add egg, beating until well combined. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to peanut butter mixture all at once, and beat at low speed just until combined, stopping to scrape sides of bowl as needed. Fold in ¾ cup pork rinds and chocolates. Refrigerate for 40 minutes.
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- Place remaining 1 cup pork rinds on a rimmed plate. Shape dough into 2-inch balls (about ¼ cup each), and roll balls in pork rinds. Place 2½ inches apart on prepared pans. Flatten each ball to about ¾-inch thickness, pressing together any cracks in edges, if needed.
- Bake until edges are lightly golden, 12 to 15 minutes. (Centers may still seem soft.) Sprinkle with sea salt while cookies are still warm. Let cool on pans for 4 minutes. Remove from pans, and let cool completely on a wire rack.