Meet the cookie that brings back childhood lunchbox memories in the best possible way. Created by Texas pastry chef Rebecca Rather, these PB&J cookies are a playful twist on a classic combination. It’s packed with rich, creamy peanut butter, swirled with your favorite jelly (I like jam), and finished with tasty honey roasted peanuts.
Honey Roasted Peanuts
Honey roasted peanuts make these big peanut butter cookies a little different from the rest. They're one of those snacks that hit the sweet–salty–crunchy trifecta perfectly. The combo of roasted nuttiness, caramelized honey coating, and just the right touch of salt makes them "moreish" which is my favorite British word. I haven't tasted all brands of honey roasted peanuts, but you can't go wrong with Planters.
Large Batch Recipe
This makes a rather large batch of PB&J Cookies. You'll probably need a stand mixer, so why not buy one from my affiliate link? KitchenAid Stand Mixer -- The fanciest one! I'm just kidding. You can make these with a handheld mixer, but a stand mixer is so helpful. Here's another one to consider if you don't have one.
Soft in the center, crisp on the edges, and full of nostalgic flavor—this is comfort food in cookie form. That being said, since posting this a hundred years ago (well, 20) I have another good recipe for Peanut Butter and Jelly Cookies. They are both good. This one is good with or without the jelly, while the one in the link needs the jelly.
Recipe
Peanut Butter Cookies with Honey Roasted Peanuts
Ingredients
- 1 ½ cups unsalted butter
- 1 ½ cups smooth peanut butter
- 1 ½ cups granulated sugar
- 1 ½ cups dark brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 1 cup honey-roasted peanuts coarsely chopped
- ¾ cup good quality jam or preserves
Instructions
- Preheat oven to 375 degrees.
- Cream butters, sugars, egg and vanilla.
- Mix dry ingredients together in a separate bowl, then stir into peanut butter mixture.
- Stir in peanuts.
- Using a 1 ¾ inch scoop, scoop dough 2 inches apart on parchment lined cookie sheets.
- If using jelly, make a little indentation in the middle and put about ¼ teaspoon of jelly in the center.
- Bake for 10-12 minutes or until cookies are golden around the edge. Let cool on baking sheets for about 10 minutes.
- Transfer to a wire rack.
- Note: Chilling the dough helps the cookies bake up a little thicker.
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