I’m a peanut butter lover but rarely do I eat it outside of breakfast hour. I don’t really like peanut butter flavored ice cream or desserts. With the exception of Nutter Butters, those are delightful. Have you tried the chocolate covered ones? Well done Nabisco. As I write this I now know, I need to try making a chocolate covered peanut butter cookie as well.
But this recipe is for my honey roasted peanut butter cookies. They use honey roasted peanut butter, which to me has a different sweetness to it than regular and I am on board fully. It also uses crunchy peanut butter to add just a little bit more texture to the cookie. I love nuts in cookies, but not everyone does. But I had people who refuse to eat nut desserts try these and they gave them the thumbs up if you’re worried. If you can’t find Crunchy honey roasted peanut butter, you could totally use a honey roasted peanut butter and add chopped nuts, or regular peanut butter and add honey and peanuts. However, I haven’t tried these myself so I can’t guarantee results or give you measurements. But, if you want an easy peanut butter cookie recipe, this is it!
- 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
- 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.