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.
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
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 tsp 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
