Chewy Peanut Butter Cookies with Honey
Chewy, sweet, peanut butter cookies with honey. These work very well for ice cream cookie sandwiches!
Servings 28 cookies
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (210 grams)
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt, Morton
- 1 cup creamy peanut butter (260 grams)
- 4 tablespoons unsalted butter, melted and cooled (56 grams)
- 1 teaspoon vanilla
- 1 ½ cups light brown sugar (300 grams)
- 2 tablespoons honey (40 grams)
- 2 large eggs
- ½ cup lightly salted or unsalted peanuts, chopped
- 1 tablespoon sugar for sprinkling or rolling (optional)
Instructions
- Preheat the oven to 350°F. If using convection, preheat to 330F. Line two sheet pans with parchment paper.
- Mix together the flour, baking soda and salt, set aside.
- With an electric mixer, beat the peanut butter, melted butter and vanilla until until combined. Beat in the sugar and honey, then beat in the eggs, one at a time.
- Scrape down the sides of the bowl. Add flour mixture and peanuts and stir to make a soft dough.
- Scoop the dough with a medium size cookie scoop onto the lined sheet pans, spacing 2 1 /2 inches apart. Sprinkle dough balls lightly with extra sugar, then use a fork to press down lightly making a cross-hatch pattern. If you don't want to use the extra sugar, you can dampen the fork with a little water.
- Bake one sheet at a time for about 10 minutes. Halfway through the bake, remove the pan from the oven and rap it gently but firmly against the counter to deflate cookies.
- Slide parchment with cookies onto the counter and let cool for 3 minutes. Transfer to a baking rack to cool completely.
Notes
Chewy Tip: For an even chewier cookie, use half bread flour and half cake flour instead of all-purpose flour.