Perfect Peanut Butter Cookies
Total Time
1 hour 27 minutes
Prep Time
1 hour
Cook Time
12 minutes
Rating
5 out of 5 stars
(7)
Ingredients
15 cookies
- 1/2 cup (108g) unsalted butter, room temp
- 2/3 cup (175g) creamy peanut butter
- 3/4 cup (155g) light brown sugar
- 3 tbsp (57g) honey
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3/4 tsp baking soda
- 1/4 tsp kosher salt
- 2 tsp cornstarch
- 1 1/3 cup (175g) all-purpose flour
- 3 tbsp granulated sugar
- 3 tbsp sparkling sugar (or more granulated sugar)
- 3 tbsp rainbow sprinkles
- 1/4 cup dry roasted salted peanuts, uniform finely chopped
How would you rate this recipe?
Preparation
Step 1
In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix the butter and peanut butter until smooth.
Step 2
Add the brown sugar and mix again until smooth.
Step 3
Mix in the honey, egg, and vanilla extract.
Step 4
Then mix in the baking soda, salt, and cornstarch until well incorporated.
Step 5
Last, mix in the flour. Switch to a rubber spatula and mix by hand to ensure it’s fully mixed in.
Step 6
Cover the bowl and chill for at least 30 minutes. *30 minutes will provide a cookie that looks like the photos here, but chill for a couple hours and the cookie will bake a bit thicker. You can also chill the dough overnight. To do so, chill the dough for 30 minutes then roll and coat the balls, cover, and chill.
Step 7
Preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 8
In a small dish, mix together the peanut sprinkles. Feel free to add more sprinkles or peanuts for a hefty coating.
Step 9
Using a large cookie scoop (3 tbsp worth), scoop the dough and roll in the coating. The dough should be soft and a tiny bit sticky.
Step 10
Place 4 cookies on the baking pan and bake for 12-14 minutes or until the edges are golden and the center looks pale, puffed, and slightly underdone.
Step 11
Immediately after pulling the cookies from the oven, use the inside curve of a fork to nudge in the sizes to create uniform cookies.
Step 12
Let the cookies rest on the pan for a couple minutes, then transfer to a cooling rack and continue baking the batch.
Step 13
The cookies are best at room temperature. Enjoy!
Step 14
Save recipe for the next time?
Chef's notes
Use standard creamy peanut butter that doesn’t contain any oil separation. Do not use natural peanut butter.
Weigh the flour if possible for accuracy, otherwise, spoon the flour into the measuring cup and level it off for a light and fluffy cup.
Cornstarch adds a delicious delicate chew to these peanut butter cookies. A similar starch, like tapioca flour or arrowroot powder, can be used as well.
For the best results, use a larger cookie scoop. A larger cookie produces a variety of textures with golden chewy edges and a soft center.
Pull the cookies when the center still looks a bit underdone. The residual heat will continue to cook the cookie outside of the oven to produce a perfectly soft center.
