Your new go-to recipe for the ultimate peanut butter fix.
It’s no secret that I’m a little obsessed with peanut butter. Honestly, I eat it almost every single day—and have for years! And I can confidently say: I’ll probably never get tired of it.
So, when I crave a peanut butter cookie, I want the full peanut butter experience. That means it should smell like peanut butter, have that unmistakable soft, chewy texture, and of course—have real peanuts.
After testing countless recipes, I finally found one from The Novice Chef that came incredibly close to my ideal. The flavor? Spot on. The texture? Chewy, but I wanted even more chewiness—especially the kind that lasts for days.
Enter my secret weapon: honey.
Peanut butter and honey are a classic combo, so I knew it would work. Honey doesn’t just add natural sweetness—it also helps retain moisture and promotes beautiful browning, which makes these cookies as pretty as they are delicious. To balance the added sweetness, I reduced the brown sugar by ¼ cup, and the results were exactly what I was after: rich, chewy, peanut buttery perfection.
But I didn’t stop there.
Right before baking, I topped each cookie with a handful of coarsely chopped, salted, roasted peanuts and a light sprinkle of sugar for a little sparkle. That extra step is so worth it—the salty crunch on top contrasts beautifully with the soft, chewy center.
Or, if you want to switch things up, leave out the chopped peanuts. Once they’ve cooled, drizzle with melted chocolate and sprinkle some salted peanuts on top.
You can’t go wrong with either options.
Ingredient Breakdown
Peanut Butter
While I use all-natural peanut butter daily, I find it too unpredictable for baking. Natural varieties deliver great flavor but tend to make the cookies crumbly due to their oil separation. For this recipe, I recommend using a peanut butter like Jif or Skippy. These create a more stable dough and yield the soft, chewy texture we’re after. Sometimes, a classic treat just calls for a classic ingredient.
Flour
This recipe has been tested with King Arthur Unbleached All-Purpose Flour, a high-quality, consistent product that’s minimally processed and free from unnecessary additives. For best results, I suggest sticking with this or a similar unbleached all-purpose flour.
Honey
The not-so-secret ingredient that makes all the difference. Honey helps keep the cookies moist and chewy for days while enhancing the golden color during baking. I use a mild honey—like clover or wildflower—so it blends seamlessly without overpowering the cookie’s flavor. I don’t recommend substituting it.
Brown Sugar
Brown sugar adds both sweetness and moisture, which is essential for the cookie’s soft texture. Because packing methods can vary between bakers, I include weight measurements for brown sugar (and flour) to ensure consistent results. It also gives you more control if you ever want to adjust the sweetness to your preference.
Soft and Chewy Peanut Butter Cookies
Ingredients
Dry Ingredients
- 2½ cups (300 grams) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter room temperature
- 1 cup creamy peanut butter
- 1¼ cup (217 grams) brown sugar packed
- ½ cup (100 grams) granulated sugar
- 1 Tablespoon honey
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
Topping
- ¼ cup salted, roasted peanuts coarsely chopped
- granulated sugar
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter, peanut butter, and sugars. In a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl as needed.
- Add honey. Beat until just incorporated. Scape down the sides of the bowl.
- Add eggs and vanilla. Add the vanilla extract and eggs, one at a time, mixing until fully incorporated after each addition.
- Incorporate dry ingredients. Reduce the mixer speed to low. Gradually add the dry ingredients in batches, mixing just until combined. Scrape the sides and bottom of the bowl to ensure the dough is evenly mixed. The dough will be soft and sticky.
- Portion the dough. Using a large cookie scoop (about 3 tablespoons), drop dough mounds onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading. Do not roll the dough—simply scoop and drop.
- Add toppings. Lightly press a few chopped roasted peanuts gently into the top of each dough ball. Sprinkle with granulated sugar for a little sparkle.
- Bake. Bake for 12 minutes, or until the edges are lightly golden and the centers appear slightly underbaked. Do not overbake; the cookies will continue to set as they cool.
- Cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store. Store in an airtight container at room temperature. Cookies will remain soft and chewy for up to 5 days
Notes
-
Use room temperature ingredients.
Let the butter and eggs come to room temperature before baking. If needed, soften butter in the microwave for 5 seconds—just enough to take the chill off without melting. -
Use roasted, salted peanuts.
The salt enhances the peanut flavor and adds a savory contrast to the sweetness of the cookie. -
Don’t skip the honey.
Honey helps lock in moisture and contributes to the chewy texture and deep golden color. If omitting, increase the brown sugar by ¼ cup to compensate. -
Weigh ingredients for accuracy.
For consistent results, especially in baking, use a kitchen scale to measure your ingredients by weight rather than volume.
