Go Back

Soft and Chewy Peanut Butter Cookies

CakedByJules
These chewy peanut butter cookies are soft, rich, and loaded with classic flavor and stays perfectly moist for days. Easy to make, impossible to resist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Servings 25 large 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

Tips for Success
  • 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.