Go Back

Honey Roasted Peanut Butter Cookies

Be the first to rate!
Print

Ingredients

  • 274 g Honey roasted crunchy peanut butter ~1 cup
  • 180 g Self-rising flour ~1½ cup
  • 1 tsp Vanilla extract
  • 1 Egg Room temp
  • 1/2 cup Unsalted butter Room temp
  • 100 g Granulated sugar ~½ cup
  • 100 g Dark brown sugar ~½ cup
  • Turbinado sugar

Instructions

  • Preheat oven to 350°F, line a baking sheet with parchment paper
  • Cream butter and sugars together in stand mixer until fully combined, mixture will become slightly lighter in color.
  • Add in peanut butter. I find the easiest way to get the right amount is with a scale vs trying to get the right amount of peanut butter in/out of a measuring cup. You can figure out the correct weight based on the nutrition facts for whatever brand you use.
  • Add in egg and vanilla and mix, then add in flour until homogenous
  • Roll cookies into about ping pong ball size and place on baking sheet. Flatten the cookies using a fork to create hatchmarks. Sprinkle with turbinado sugar for an additional crunch on top.
  • Cook for about 10-12 minutes. Cookies will be very soft and under-baked when removed from oven. Leave on baking sheet for about another 10 minutes before transferring them to a cooling rack.