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Peanut Butter Cookies

Yield: 24 cookies


  • 1 1/2 cup all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1 1/2 cups packed dark brown sugar (or light brown sugar)

  • 1 cup creamy peanut butter (traditional peanut butter, not natural)

  • 2 eggs

  • 4 tbsp butter, melted & cooled

  • 2 tbsp honey

  • 1 tsp vanilla extract

  • 1/2 cup unsalted dry-roasted peanuts, finely chopped


  1. Preheat oven to 350ºF. Line two rimmed baking sheets with parchment paper.

  2. In medium bowl whisk flour, baking soda & salt.

  3. In large bowl whisk brown sugar, peanut butter, eggs, melted butter, honey & vanilla until smooth.

  4. Add flour mixture to wet mixture and stir with rubber spatula until soft and dough forms. Stir in peanuts until evenly distributed.

  5. Scoop with spoon (or #30 portion cookie scoop) into balls about 2 tbsp in size, roll dough into balls and place evenly on prepared sheet pans (about 12 per sheet). Gently flatten the tops of dough balls with your fingers, until diameter is 2 inches.

  6. Bake cookies until edges are just set and just beginning to lightly brown, about 10-12 minutes, rotating sheet pans after 6 minutes of baking. Let cookies cool on sheet pan for 5 minutes, then transfer to cooling rack.


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