Sometimes nothing beats a classic! These Chewy Peanut Butter Cookies will remind you how good a simple cookie can be!
Peanut butter cookies have never been my favorite cookie… given the choice, I’d usually go for a Chocolate Crinkle, Snickerdoodle, or Chocolate Chip Cookie. But I recently had one of the best peanut butter cookies I’d ever had, and it make me reconsider them! =)
Most of the peanut butter cookies I’ve had in the past have been on the dry and crunchy side of the cookie spectrum…. but I recently enjoyed one (or two!) that was chewy and delicious! The difference in texture was all I needed to fall in love with Peanut Butter Cookies!
I went right to work mixing up a batch of Chewy Peanut Butter Cookies and I’m very happy with the results! Now, if crispy cookies are your thing, feel free to bake these an extra minute or two.
Following the recipe as is will produce a cookie that has a slightly crisp edge and a rich, chewy and moist (but not doughy) center.
I know I may have broken some kind of culinary law by not marking these cookies with the traditional criss-cross fork pattern… but I wanted to show off those beautiful creases that give you a peek of the chewiness inside! Of course feel free to add the criss-cross pattern if you like! =)
Let’s bake!
Now it’s time to grab a glass of milk and enjoy an old-fashioned treat!
What are your favorite cookies? Are peanut butter cookies on the list?
Give this recipe a try, and you might just have to add them to your list! =)
Chewy Peanut Butter Cookies Recipe
Chewy Peanut Butter Cookies
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted Challenge butter softened
- 1 cup creamy peanut butter I used natural
- 1/4 cup honey
- 3/4 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- additional sugar for rolling
Instructions
- In a medium sized bowl, add flour, baking soda and salt. Whisk together, then set aside.
- In the bowl of an electric mixer, blend softened butter, peanut butter and honey. Add brown sugar and (white) sugar and continue to blend. Add eggs, one at a time, then vanilla and beat all ingredients until well incorporated.
- While mixing, slowly add the bowl of flour.
- 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 Silpat 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.
- Bake cookies for 8-10 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 1-2 minutes on the baking sheet, then carefully move to a cooling rack.
- Store cooled cookies in an airtight container for 3-5 days.
This is my absolute favourite recipe, to the point where I have the tab saved indefinitely for fear of losing the recipe. The cookies are exactly what I’ve been looking for, a peanut butter cookie with the texture of a regular chocolate chip cookie. I recommend adding bittersweet chocolate chips. I would love to see the measurements in grams and celsius as well!
Thank you so much Abby!
Thank you for your quick reply!
I’m not a honey lover at all, and am sensitive to its flavor in baked goods. Can you omit it in these?
Hi Deborah, I’ve only made the recipe as listed, but I’m sure it would be just as delicious if you omit the honey and simply increase the brown sugar (by the same amount). The cookies might not be quite as chewy, but they will still be delicious!
I’ve made these two weeks in a row. My husband loves peanut butter anything and requests pb cookies all the time. Well I finally hit the nail on the head with these. It was no surprise to my husband that the recipe came from the same woman that I got the vanilla cupcakes recipe from! :))
The first time I made these they were perfect! But my last 3 tries have not been as successful. They spread a lot and super soft ( almost under baked even though they aren’t). What am I doing wrong? 🙂
Had to post a follow-up comment. I made these today and you nailed another cookie recipe! Glory, you never disappoint me when I need to make something sweet (and in this case it was a family get together for the first football game of the season). I’ve been searching a good chewy peanut butter recipe. All the ones I tried were small and crispy/crunchy. Thanks!! : )