Perfect Peanut Butter Cookies
Chewy and soft cookies packed with rich peanut butter flavor, perfect for snacks or dessert.
Ingredients
For the cookie dough
- 1/2 cup unsalted butter, room temp Make sure it is at room temperature for easy mixing.
- 2/3 cup creamy peanut butter Can substitute with crunchy peanut butter for more texture.
- 3/4 cup light brown sugar
- 3 tbsp honey
- 1 large egg
- 1 1/2 tsp vanilla extract
- 3/4 tsp baking soda
- 1/4 tsp kosher salt
- 2 tsp cornstarch
- 1 1/3 cup all-purpose flour Can substitute with gluten-free flour blend.
For the toppings
- 3 tbsp granulated sugar For sprinkling on top before baking.
- 3 tbsp sparkling sugar (or more granulated sugar) For an extra touch of sweetness.
- 3 tbsp rainbow sprinkles For added color and fun.
- 1/4 cup dry roasted salted peanuts, uniform finely chopped For added crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, peanut butter, brown sugar, and honey until smooth and well combined.
- Beat in the egg and vanilla extract until fully incorporated.
- In another bowl, mix the baking soda, salt, cornstarch, and flour. Gradually add this dry mixture into the wet mixture, stirring until just combined.
- Fold in the rainbow sprinkles and chopped peanuts.
Baking
- Scoop tablespoons of dough onto a baking sheet lined with parchment paper, leaving enough space between each cookie.
- Sprinkle a little granulated sugar or sparkling sugar on top of each cookie.
- Bake for 10-12 minutes or until the edges are slightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Separate with parchment paper before freezing.