Directions
- Fire up your Pit Boss Griddle and preheat to medium-low heat. If using a gas or charcoal grill, preheat a cast iron skillet.
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and Smoked Hickory & Honey Sea Salt Rub. Set aside.
- Set a metal saucepan on the griddle, then add ½ cup of butter to melt. Whisk in the sugars and vanilla extract and cook for 2 minutes. Remove the pan from the griddle, and transfer contents to a large mixing bowl.
- Slowly pour the beaten eggs into the sugar mixture, whisking constantly to temper the eggs.
- Add the dry mixture to the wet ingredients until just combined. Fold in 1 cup of peanut butter chips and chocolate chips. Refrigerate mixture for 15 to 30 minutes.
- Remove the dough from the refrigerator, then add an additional cup of peanut butter chips.
- Portion dough into 16 to 18 cookie balls.
- Melt 1 tablespoon of butter on the griddle, then transfer the cookie balls to the griddle. Press down gently on the cookies, then cook for 10 to 12 minutes, flipping halfway.
- Transfer cookies to a cooling rack for 5 minutes before enjoying.
