Chewy Peanut Butter Cookies

Course: Dessert

Cuisine: American

Keyword: chewy peanut butter cookies, old fashioned peanut butter cookies, peanut butter cookies, peanut butter cookies recipe

Prep Time: 30

Cook Time: 10

Chill: 15

Total Time: 55

Servings: large cookies

Calories: 246kcal

These irresistible Chewy Peanut Butter Cookies are everything you want in a peanut butter cookie: chewy centers, crispy edges and maximum peanut butter flavor! Made with simple pantry ingredients, these peanut butter cookies are perfect for any occasion. Whether you're baking for a holiday party, prepping for school lunches or just craving the best peanut butter cookies of all time - these are the cookies you want to make!

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Ingredients

3 cups all purpose flour
1 ½ teaspoons baking soda
½ teaspoon fine sea salt
¾ cup unsalted butter softened
1 cup creamy peanut butter I used natural
¼ cup honey
¾ cup light brown sugar or dark brown sugar
1 cup granulated sugar
2 large eggs room temperature
1 teaspoon vanilla extract
½ cup granulated sugar for rolling

Instructions

In a medium sized bowl, add flour, baking soda and salt. Whisk together, then set aside.
3 cups all purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon fine sea salt
In a large mixing bowl or bowl of a stand mixer, beat softened butter, peanut butter and honey together. Add sugars and continue to blend.
¾ cup unsalted butter, 1 cup creamy peanut butter, ¼ cup honey, ¾ cup light brown sugar, 1 cup granulated sugar
Add eggs, one at a time, then vanilla extract and beat all ingredients until well incorporated.
2 large eggs, 1 teaspoon vanilla extract
While mixing, slowly add the flour mixture. Blend just until all the flour is incorporated.
If the dough is very soft, chill dough (in the fridge) about 15 minutes.
Preheat oven to 350°F and line baking sheets with a silicone liner (this is what I used) or parchment paper.
Using a 2 tablespoon sized scoop, scoop dough, then roll in your hands slightly to form a ball. Drop balls of dough into a small bowl of sugar, and roll to coat. Place balls of dough on the prepared baking sheet, then flatten to about 1/2" tall using the bottom of a glass.
½ cup granulated sugar
Bake cookies for 8 to 10 minutes. Remove from oven as soon as the tops are cracked, but the cookies appear slightly underdone. The cookies will continue to bake on the baking sheet as they cool. Cool 1 to 2 minutes on the baking sheet, then carefully move to a cooling rack.
Store cooled cookies in an airtight container for 3-5 days.

Notes

Storage Information

Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. They stay soft and fresh for several days perfect for snacking on throughout the week!
Freezer: For longer storage, you can freeze the cookies in a freezer-safe bag or container for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy, or pop one in the microwave for a few seconds to bring back that just-baked texture. To freeze the cookie dough, scoop the dough into balls and freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, just add an extra minute or two to the baking time.

I used natural peanut butter than contains only peanuts and a small amount of salt. If using peanut butter with added sugar you may wish to reduce the sugar a bit. If you use natural peanut butter with no added salt, I would suggest you up the salt in the recipe to 1 teaspoon.

Please see post above for more information, recipe tips and frequently asked questions.

Nutrition