Peanut Butter Cookies
Total Time
2 hours and 30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(7)
Ingredients
40 servings
- 1 cup creamy peanut butter (not natural)
- 3/4 cup unsalted butter (room temp)
- 1 cup dark brown sugar (packed)
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 tablespoon vanilla extract
- 2¾ cup all-purpose flour
- 1¼ teaspoon baking soda
- 3/4 cup peanut butter chips
- 1½ cup honey roasted peanuts (lightly crushed and divided)
- 2 tablespoons granulated sugar
- Maldon salt (to garnish)
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Preparation
Step 1
Whisk the flour and baking soda together in a small bowl.
Step 2
Beat the peanut butter, butter, the sugars and salt in the bowl of an electric mixer, on medium-high speed until light and fluffy, about 6 minutes. Lower the speed and add the eggs one at a time followed by the vanilla.
Step 3
Slowly add the flour to the peanut butter mixture mixing until just combined. With the machine on low add in the peanut butter chips and 3/4 cup of the peanuts.
Step 4
Refrigerate dough for 2 hours.
Step 5
Preheat oven to 375. Line a baking sheet with parchment. Scoop the dough with a heaping tablespoon and roll into a ball, about 1.25 ounces. Place on the baking sheet about 3 inches apart. Dip a fork in sugar and make a crisscross pattern on the cookie while flattening it.
Step 6
Sprinkle with crushed peanuts, give it a tap with your hand and a sprinkle of Maldon salt. Bake cookies in the preheated oven for 8-10 minutes or until the bottoms are golden brown. Let cool on the baking sheet for 5 minutes and then transfer to a rack to cool completely.
Step 7
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