It there anything better than a peanut butter cookie?
I am not sure that there is. They are rich, moist, nutty, and they have a subtle savoriness that balances the sweetness making them easy to eat. When it is gift giving season I bake tons of cookies to give as gifts, and peanut butter cookies are among the most requested. I may not know your taste in clothes, perfume, or music, but I know cookies are almost always greeted with great joy! Who wouldn’t be filled with joy when presented with peanut butter cookies studded with chopped honey roasted peanuts and dark chocolate chips? Not me, that is for sure.
This recipe is sure to satisfy the peanut lover in you life. Not only is the dough itself flavored with peanut butter, but mixed into the dough are roughly chopped honey roasted peanuts and, because I like them and they play so well with peanut butter, dark chocolate chips. This cookie is a little like a sand tart in texture, it is a little crumbly but still moist. I like these with a cup of strong coffee, and my co-workers – who selflessly tested for me – liked them with cold milk. These stay fresh in an airtight container for up to three days, so they are great to make ahead and share. Or eat all by yourself. You know I don’t judge.
- 1 cup butter, at room temperature
- ¾ cup sugar
- ¼ cup honey
- ¼ cup peanut butter
- 1 egg
- 2 teaspoons vanilla
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chopped honey roasted peanuts
- 1 cup dark chocolate chips
- Heat the oven to 350 F and line two baking sheets with baking parchment.
- In the work bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine the butter, sugar, honey, and peanut butter. Mix on low speed until well combined, about 1 minute. Add the egg and vanilla and mix until completely incorporated, about 30 seconds.
- Add the flour, baking soda, and salt and mix on low speed until just combined, about 20 seconds. Add the peanuts and chocolate chips and mix until well combined, about 20 seconds.
- Scoop the dough by rounded tablespoons onto the prepared baking sheets. Use your fingers to gently flatten the dough. Bake for 7-10 minutes, or until the cookies are golden brown around the edges and set. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.