Desserts
Peanut Butter Cookies
Crispy edges and a moist, chewy center! Yummy!
Prep
40 minutes
Cook
10-12 minutes
Total
50 minutes
Serves
24
people
Author
Stefanie Eastin
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Ingredients
1-1/2 cups (7-1/2 ounces) all-purpose flour
1 tsp baking soda
1/2 tsp table salt
1-1/2 cups packed (10-1/2 ounces) dark brown sugar
1 cup (9 ounces) creamy peanut butter
2 large eggs
4 Tbsp unsalted butter, melted and cooled
2 Tbsp honey
1 tsp vanilla extract
1/2 cup unsalted dry-roasted peanuts, chopped fine
Note: Weigh the flour, sugar, and peanut butter for best results.
Equipment: Measuring spoons/cups, 2 mixing bowls (1 medium, 1 large), chef's knife, cutting board, stirring spatula, 2 baking sheets, parchment paper, and a cooling racks.
Directions
- Adjust oven rack to middle position and heat to 350 degrees Fahrenheit. Line two rimmed baking sheets with parchment paper. Whisk flour, baking soda, and salt together in a medium bowl.
- In a large bowl, whisk sugar, peanut butter, eggs, melted butter, honey, and vanilla until smooth. Add flour mixture in small batches and stir with rubber spatula until soft, homogeneous dough forms. Stir in peanuts until distributed evenly.
- Working with 2 tablespoons of dough at a time (or a #30 portion scoop), roll dough into balls and evenly space on prepared sheet (12 dough balls per sheet). Using fingers, gently flatten dough balls until 2 inches in diameter.
- Bake cookies 1 sheet at a time until the edges are just set and beginning to brown, about 10 - 12 minutes, rotating the sheet after 6 minutes of baking. Let cookies cool for 5 minutes and then transfer to a wire rack with a wide spatula to cool completely. ENJOY!
Author
Stefanie Eastin
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