Perfect Peanut Butter Cookies Recipe
These Perfect Peanut Butter Cookies are a delightful treat with a crispy exterior and gooey center, loaded with chocolate and honey-roasted peanuts!
Equipment
- Baking Sheets
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Cookie Scoop
- Cooling rack
Ingredients
- 1 cup Unsalted Butter at room temperature
- 1 cup Creamy Peanut Butter at room temperature
- 1 1/2 teaspoons Pure Vanilla Extract
- 1 1/2 cups Light Brown Sugar packed
- 3/4 cup Granulated Sugar
- 2 Large Eggs at room temperature
- 2 3/4 cups All-Purpose Flour
- 3/4 teaspoon Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt kosher or table salt
- 8 ounces Semi-Sweet or Dark Chocolate coarsely chopped
- 1 1/2 tablespoons Refined Coconut Oil
- 1/2 cup Honey Roasted Peanuts coarsely chopped
- Flaky Sea Salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a large mixing bowl, combine the room temperature unsalted butter and creamy peanut butter. Using an electric mixer, beat them together until the mixture is light and fluffy, about 2-3 minutes.
- Add the packed light brown sugar and granulated sugar to the butter mixture. Continue to beat until fully combined. Add the pure vanilla extract and mix until incorporated.
- Add the two large eggs, making sure they are also at room temperature. Beat until the mixture is smooth and well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; you want to keep that tender texture.
- Gently fold in the coarsely chopped semi-sweet or dark chocolate and honey-roasted peanuts. The chocolate will melt slightly while baking, creating delicious chocolatey pockets in your cookies.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread while baking.
- Before baking, sprinkle a pinch of flaky sea salt on top of each cookie dough ball. This enhances the flavors and adds a delightful crunch.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week for maximum freshness.
- Freeze unbaked cookie dough in scoop-sized portions and bake directly from frozen, adding a couple more minutes to baking time.
- For a chewier cookie, chill the dough for at least 30 minutes before baking.
- Try seasonal ingredient swaps like walnuts, pecans, white chocolate, or spices like cinnamon for variety.
- Always use room temperature ingredients to ensure proper texture and fluffiness.