BEFORE YOU BEGIN
To ensure that the cookies have the proper texture, use traditional creamy peanut butter in this recipe; do not substitute crunchy or natural peanut butter. We developed this recipe with Skippy Creamy Peanut Butter. For the best results, be sure to weigh the flour, sugar, and peanut butter. You can substitute light brown sugar for dark, but your cookies will be lighter in color.
INSTRUCTIONS
Adjust the rack in the oven to the middle position and heat to 350 degrees. Line two 13-inch rimmed baking sheets with paper parchment. Whisk flour, baking soda, and salt together in a medium bowl.
In a large bowl, whisk sugar, peanut butter, eggs, melted butter, honey, and vanilla until smooth. Add flour mix and stir with a spatula until soft, mixt dough forms. Stir in peanuts until evenly divided.
Working with two tablespoons dough at a time, roll dough into balls and evenly space on prepared sheets. Using your hands, gently flatten dough balls until two inches in diameter.
Bake cookies, 1 sheet at a time, until edges are just set and just beginning to brown, ten to twelve minutes, rotating sheet after six minutes. Let cookies cool down on the sheet for five minutes. Using a wide metal spatula, transfer the cookies to a rack and let cool completely before serving.
GATHER YOUR INGREDIENTS
½ cups (7½ ounces) all-purpose flour, one teaspoon baking soda, ½ teaspoon table salt1, ½ cups packed (10½ ounces) dark brown sugar, one cup (9 ounces) creamy peanut butter, two large eggs four tablespoons unsalted butter, melted and cooled two tablespoons, honey, one teaspoon vanilla extract, ½ cup unsalted dry-roasted chopped peanuts.
INGREDIENTS
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1 ½ cups (7½ ounces) all-purpose flour
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1 teaspoon baking soda
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½ teaspoon table salt
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1 ½ cups packed (10½ ounces) dark brown sugar
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1 cup (9 ounces) creamy peanut butter
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2 large eggs
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4 tablespoons unsalted butter, melted and cooled
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2 tablespoons honey
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1 teaspoon vanilla extract
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½ cup unsalted dry-roasted peanuts, chopped fine