Chewy Peanut Butter Cookies

Total Time
17 minutes

Ingredients

• 1.5 cups (7.5 oz/213 g) all-purpose flour
• 1 tsp baking soda
• 0.5 tsp salt
• 1.5 cups (10.5 oz/298 g) dark brown sugar
• 1 cup creamy peanut butter
• 2 large eggs
• 4 Tbsp unsalted butter
• 2 Tbsp honey
• 1 tsp vanilla
• 0.5 cup dry-roasted peanuts

Cookware

• 1 18x13-in rimmed baking sheets
• 1 parchment paper
• 1 medium bowl
• 1 large bowl
• 1 rubber spatula
• 1 wide metal spatula
• 1 wire rack

Instructions

Step 1

Adjust oven rack to middle position and heat oven to 350°F. Line two 18x13-in rimmed baking sheets with parchment paper. Whisk all-purpose flour, baking soda, and salt together in medium bowl.

Step 2

In large bowl, whisk dark brown sugar, creamy peanut butter, eggs, melted unsalted butter, honey, and vanilla until smooth. Let the mixture stand for 3 minutes, then whisk for 30 seconds. Repeat the process of resting and whisking 2 more times until the mixture is thick, smooth, and shiny. Add flour mixture and stir with rubber spatula until soft, homogeneous dough forms. Stir in chopped fine dry-roasted peanuts until evenly distributed.

Step 3

Press plastic wrap against the dough and refrigerate for at least 1 hours, up to 72 hours.

Step 4

Working with 2 Tbsps (40 g) dough at a time (or using number 30 portion scoop), roll dough into balls and evenly space on prepared sheets (12 dough balls per sheet). Using your fingers, gently flatten dough balls until 2 inches in diameter.

Step 5

Bake cookies, 1 sheet at a time, until edges are just set and just beginning to brown, 10 to 12 minutes, rotating after 6 minutes. Let cookies cool on sheet for 5 minutes. Using wide metal spatula, transfer cookies to wire rack and let cool completely before serving.

Source

• Cook's Illustrated