Peanut Butter Cookies

Chewy, cakey, and full of addictive nuttiness, this fuss-free recipe checks off all the boxes for the ultimate peanut butter cookie. Plus, it’s the supersized bakery style you know and love. You’ll turn to these again and again when the late-night cravings call.

4.0 from 1 reviews
Peanut Butter Cookies
 
Makes about 11 cookies
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (220 grams) firmly packed light brown sugar
  • 1 large egg (50 grams)
  • 2 large egg yolks (37 grams)
  • ¾ cup (192 grams) creamy peanut butter
  • 1 tablespoon (21 grams) honey
  • 1 teaspoon (4 grams) vanilla extract
  • 1¾ cups (219 grams) all-purpose flour
  • ¾ teaspoon (3.75 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • ½ cup (100 grams) granulated sugar
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and egg yolks, beating well. Add peanut butter, honey, and vanilla, beating until combined.
  2. In a large bowl, stir together flour, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Cover and refrigerate for 1 hour.
  3. Preheat oven to 325°F (170°C). Line 2 baking sheets with parchment paper.
  4. Using a ¼-cup spring-loaded scoop, scoop dough (67 grams each), and toss in granulated sugar. Place 3 inches apart on prepared pans. Press tines of a fork into surface of dough, making a crosshatch design.
  5. Bake until light golden brown, 18 to 20 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

 

1 COMMENT

  1. I made these exactly as directed and though good, next time I’ll add a little flaky sea salt on top to add a little something.

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