With this recipe you can enjoy peanut butter cookies at their very best: soft and chewy in the centers, crispy at the edges, crackly on top, and warm from the oven.
Satisfy your sweet tooth with this easy-to-make recipe for Chewy-Crispy Peanut Butter Cookies.
1. Info for Chewy-Crispy Peanut Butter Cookies
- Cook Time: 25 min
- Total Time: 25 min
- Servings: 10
- Calories: 404.64 kcal
2. Ingredients for Chewy-Crispy Peanut Butter Cookies
- granulated sugar
- ¾ cup (172g) unsalted butter, softened
- ½ cup (128g) creamy peanut butter
- ¾ cup (150g) granulated sugar, divided
- ½ cup (100g) light brown sugar, firmly packed
- 1 Tbs. (20g) honey
- 1 egg
- 1 ½ tsp. vanilla extract
- 2 cups (240g) all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. salt
3. Directions:
3.1 Prep
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Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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Place the sugar for coating the dough balls in a small bowl. Set aside.
3.2 Preheat
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Preheat the oven to 350°F.
3.3 Prep
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Combine the softened butter, peanut butter, brown sugar, granulated sugar, and honey in a large mixing bowl. Using a hand mixer with a whisk attachment, mix on medium speed until smooth and combined, about 1 minute.
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Add the egg and vanilla extract. Continue to beat on medium speed until light and fluffy, about 30 seconds.
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Turn the mixer to low, and add the flour, baking soda, and salt to the bowl. Beat the mixture until all ingredients are combined and a firm dough forms, about 1 minute. Scrape down the sides of the bowl as needed.
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Form the cookie dough into 20 balls, rolling each in the reserved sugar before placing on baking sheets. Slightly flatten the tops of each ball.
3.4 Oven
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Bake the cookies on middle and upper-middle racks until they are cracked on top and slightly golden brown at the edges, 11-13 minutes.
3.5 Check
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Check to see that cookies are done. Remove from oven or add time as needed.
3.6 Serve
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Allow cookies to cool for 5 minutes on the baking sheets, then transfer to cooling racks. Serve and enjoy. Store leftovers in an airtight container at room temperature for 2 days, or in the refrigerator for 5 days.
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