Perfect Peanut Butter Cookies

The final dish
As seen on
Butternut bakery
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
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Preparation

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.
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