THE BEST Peanut Butter Cookies
We’ve eaten a lot of peanut butter cookies in our day. Crunchy ones. Chewy ones. Some with the little criss-cross pattern on top. Others that didn’t taste much like peanut butter at all! We think THE BEST peanut butter cookies start with great peanut butter flavor. They are crisp around the edges and chewy in the middle with a nice balance of sweet saltiness. If you agree, then these are the peanut butter cookies for you!
Do yourself a favor and celebrate National Peanut Butter Cookie Day (June 12th) with a batch of these irresistible treats…you will not be disappointed!
Pulse the peanuts and flour to a fine powder.
Scoop dough, dip in sugar and place on prepared baking sheet about 1.5″ apart.
THE BEST Peanut Butter Cookies!
THE BEST Peanut Butter Cookies – adapted from Stella Parks’ ‘Honey-Roasted Peanut Butter Cookies’ in Bravetart.
- 1 cup (4.5 oz) all purpose flour
- 1 ¼ cups (6 oz) honey roasted peanuts
- ¾ tsp kosher salt
- ¾ tsp baking soda
- ½ tsp baking powder
- 1 ¼ cups (10 oz) creamy peanut butter
- ½ cup (4 oz) unsalted butter, softened
- 1 ½ cups (10 oz) granulated sugar
- 2 tsp vanilla
- 1 large egg, beaten
- 3 TBS milk
- Granulated sugar for dipping
Preheat oven to 350 degrees.
Place flour, peanuts, baking soda, powder and salt in the bowl of a food processor and pulse until powdery fine, about one minute. Set aside.
Combine the peanut butter, butter, sugar and vanilla in the bowl of a stand mixer. Mix on low until combined and then on medium until light and fluffy, about 3 minutes. Add beaten egg and mix until well incorporated. Add the flour mixture then milk and beat on low until just combined.
Using a 1 ¾” diameter scoop, portion dough and dip domed side only in granulated sugar. Place sugar side up onto parchment lined baking sheets about 1 ½” apart. Bake on center rack in preheated oven, one sheet at a time for about 13-15 minutes, rotating sheet 180 degrees halfway through baking. Cool cookies completely on baking sheet set atop cooking rack.
These cookies are THE BEST enjoyed the day they are baked, but are still darn good stored in an airtight container for up to 5 days. We like to portion and sugar coat all of the dough out and just bake enough cookies to be consumed within a day or two. The rest of the portioned dough can be frozen on a cookie sheet until firm and then placed in a ziplock bag for storage in the freezer for up to 3 months. Bake straight from freezer, adding about 3-5 minutes to bake time.
Makes about 42 – 3” cookies