Name: Chewy Peanut Butter Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1½ tsp baking soda; ½ tsp salt; ¾ cup unsalted butter, softened; 1 cup creamy peanut butter (natural works great); ¼ cup honey; ¾ cup brown sugar; 1 cup granulated sugar; 2 eggs; 1 tsp vanilla extract; Additional sugar for rolling

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A timeless delight with a soft, chewy center and a crackled top, these peanut butter cookies bring back the comforting taste of childhood. I love how the subtle honey flavor enhances the rich peanut butter, and the sugar coating adds just the right touch of sparkle.

Why You’ll Love This Recipe

I adore this recipe because it strikes a perfect balance: chewy interiors, slightly crisp edges, and a flavorful peanut butter core. The added honey gives a natural sweetness that complements the nutty taste beautifully. These cookies are easy to prepare—no chilling required unless the dough seems too soft—and they bake quickly, making them ideal for satisfying sudden cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all‑purpose flour
1½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup creamy peanut butter (natural works great)
¼ cup honey
¾ cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
Additional sugar for rolling

Directions

In a medium bowl, whisk together flour, baking soda, and salt.
In my mixer, I cream the softened butter, peanut butter, and honey until smooth, then add both sugars until combined.
I beat in the eggs one at a time, followed by vanilla, then slowly mix in the dry ingredients.
If the dough feels very soft, I chill it for about 15 minutes.
Preheat the oven to 350 °F (175 °C). Line baking sheets with parchment or silicone mats.
Scoop dough (about 2 Tbsp), roll into balls, coat in sugar, and place on the prepared sheet. Flatten balls to about ½″ using the bottom of a glass.
Bake 8–10 minutes, until the tops crack but centers are slightly underdone. Let cookies cool on the sheet for 1–2 minutes, then transfer to a rack.
Store in an airtight container for 3–5 days.

Servings and Timing

This recipe yields about 24 large cookies. Total time is approximately 55 minutes: 30 minutes prep, 15 minutes chill, and 10 minutes bake.

Variations

Crunchy PB swap: I sometimes use crunchy peanut butter for texture.
Reduce sweetness: If your peanut butter is sweetened, I reduce the sugar slightly.
Salt boost: I up the salt to 1 teaspoon when using unsalted or natural peanut butter.

Storage / Reheating

I keep the cookies in an airtight container at room temperature for up to 5 days. To revive freshness, I zap one in the microwave for 5–7 seconds—it brings back that freshly baked feel.

FAQs

How can I make the cookies more chewy?

I underbake them slightly and let them cool on the baking sheet; the residual heat finishes the bake and keeps them chewy inside.

Can I freeze the dough?

Yes! I freeze dough balls on a sheet, then transfer them to a zip-top bag. When I bake from frozen, I add 1–2 minutes to the bake time.

Is natural peanut butter okay?

Absolutely. I prefer natural PB, but if it's unsalted, I increase salt to a teaspoon to balance sweetness.

Can I omit the honey?

You can, but I love the honey's extra moisture and depth of flavor—it really enhances the chewiness.

Why roll in sugar?

Rolling in sugar gives a sparkling exterior and adds a sweet crunch; I think it makes these cookies feel extra special.

Conclusion

I hope this recipe brings the same joy it does to me—warm, chewy, full of peanut butter goodness, and simple to make. Whether for a cozy afternoon treat or sharing with friends, these cookies are sure to hit the sweet spot. Enjoy every bite!

Chewy Peanut Butter Cookies

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Author: Sue
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 24 large cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Chewy Peanut Butter Cookies are a nostalgic treat with a soft, chewy center and a crackled top, enhanced by a touch of honey and sugar coating for sparkle.

Instructions

In a medium bowl, whisk together flour, baking soda, and salt.
In a mixer, cream the softened butter, peanut butter, and honey until smooth, then add both sugars and mix until combined.
Beat in the eggs one at a time, then add vanilla extract.
Gradually mix in the dry ingredients until fully incorporated.
If the dough feels very soft, chill it for about 15 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
Scoop about 2 tablespoons of dough, roll into balls, coat in sugar, and place on the prepared baking sheet. Flatten to about ½ inch with the bottom of a glass.
Bake for 8–10 minutes until tops crack but centers remain slightly underdone.
Cool on the baking sheet for 1–2 minutes before transferring to a wire rack.
Store in an airtight container for up to 5 days.

Notes

Use crunchy peanut butter for added texture.
Reduce sugar slightly if using sweetened peanut butter.
Increase salt to 1 teaspoon when using unsalted or natural peanut butter.
Microwave cookies for 5–7 seconds to restore freshness.
Dough balls can be frozen and baked directly with an extra 1–2 minutes of bake time.