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Honey Roasted Peanut Butter Cookies

These HONEY ROASTED PEANUT BUTTER COOKIES are perfectly soft and chewy, a little bit crispy on the edges, and honey roasted peanuts give them the perfect amount of crunch!

Course Dessert
Cuisine American
Keyword Easy peanut butter cookie recipe, Peanut butter cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 30 large cookies

Ingredients

  • 3 sticks unsalted butter at room temperature
  • 1.5 cups smooth peanut butter
  • 1.5 cups sugar
  • 1.5 cups dark brown sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1.5 teaspoon salt
  • 1.5 cups coarsely chopped honey roasted peanuts

Instructions

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. Combine and whisk the flour, baking soda, and salt in a bowl. Set aside.
  3. Beat the butter and peanut butter together on medium speed until fluffy, or about 1 minute (I like to use the paddle attachment on my mixer).
  4. Add both sugars and beat on medium speed until combined (about 30 seconds).
  5. Add the eggs one at a time and beat until smooth each time.
  6. Add vanilla and beat until smooth.
  7. Using LOW speed, slowly pour the flour mixture in until combined.
  8. Stir in peanuts until combined.
  9. Using a large cookie scoop drop the dough onto prepared baking sheets (I like these to be the size of a large golf ball). Leave at least 2 inches in between each cookie (I do 6 per sheet).
  10. Bake for 12 to 14 minutes, or until the cookies are golden around the edges but still soft. Remove from oven and let them cool on the baking sheets for about 10 minutes, and then transfer cookies to a cooling rack to cool completely.
  11. Pour yourself a glass of milk and ENJOY!

Recipe Notes

Adapted from Rebecca Rather's The Pastry Queen Cookbook. Store in an airtight container at room temperature for up to a week.