Peanut Butter Cookies
These peanut butter cookies are every peanut butter lover’s dream: they have creamy and crunchy peanut butter, peanut butter chips and they are soft and chewy.
PEANUT BUTTER COOKIES
Have I ever mentioned how much I love peanut butter? It’s my weakness. I’ve told you about my peanut butter obsession before with this amazing peanut butter fudge. I feel so bad for people with a peanut allergy because they don’t get to experience the joy that is all things peanut butter.
One of my favorite peanut buttery things are these cookies. I’m telling ya: they are so addicting. Like a wake up in the middle of the night with a craving kind of addiction. These peanut butter cookies are every peanut butter lovers’ dream: they have creamy and crunchy peanut butter, peanut butter chips and they are soft and chewy. There is a great addition of honey in this recipe. You get a hint of it on the back end of the peanut butter taste and it makes you go “mmmm”.
I also love how this recipe is made with all brown sugar. Yes, it is less sweet than granulated white sugar, but the honey helps to make it sweet and they balance each other out. Plus, it helps the peanut butter to be the star of the show, and not the sugar. I would take a peanut butter cookie over a chocolate chip cookie any day!
- 1 egg
- 1 stick salted butter, , softened
- ½ cup crunchy peanut butter
- ½ cup creamy peanut butter
- ¾ cup brown sugar
- ¼ cup honey
- 1 teaspoon vanilla
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 cup peanut butter chips
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl with an electric mixer, cream together the butter, both kinds of peanut butter, brown sugar and honey until smooth.
- Add in the egg and vanilla and continue mixing.
- In a separate bowl, whisk together the flour and baking soda.
- Slowly add the flour mixture to the peanut butter mixture and mix until just combined.
- Fold in the peanut butter chips.
- With a spoon or scoop, make 1 ½ inch balls of dough. Place them onto the parchment paper and with a fork, slightly push the dough down making a crisscross pattern.
- Bake for 16-18 minutes or until the top is golden.
- Let them cool at least 10 minutes then transfer them to a cooling rack.
- You should yield about 15 big cookies.