Honey Roasted Peanut Butter Cookies

These HONEY ROASTED PEANUT BUTTER COOKIES are perfectly soft and chewy, a little bit crispy on the edges, and honey roasted peanuts give them the perfect amount of crunch!

Hi friends, I hope you’re having a fabulous week!  We’ve almost made it to Friday.  You can do it!!  These incredible honey roasted peanut butter cookies will give you an extra boost of energy to power through the rest of the week!

I really don’t get it when people “don’t like peanut butter.”  WHAT?!?

I guess that’s because peanut butter is pretty much a staple item in our household.  We’re always eating it with sliced apples, in no-bake energy balls, and we sure love a good peanut butter, banana, & honey sandwich every now and then.

But our favorite way to eat peanut butter is straight out of the jar on a spoon.  Our dog Ellie loves a spoonful as a special treat too.  No double dipping, of course! 🙂

Another favorite PB snack are these HONEY ROASTED PEANUT BUTTER COOKIES!  They are unlike any other peanut butter cookie I have tried.  These cookies perfectly soft and chewy, a little bit crispy on the edges, and the honey roasted peanuts give them the perfect amount of crunch!

The original recipe is actually a peanut butter and jelly cookie from Rebecca Rather’s The Pastry Queen Cookbook.  Rebecca has a bakery in Fredericksburg, Texas (you have to make a trip to the Texas Hill Country if you’ve never been).  All of her recipes are a fun twist on down-home, unpretentious recipes.  My favorite kind!

I’d love to know what your favorite peanut butter snacks are?  I hope you will add these cookies to your list!

Also, if you missed my very first post from earlier this week, check it out!  It’s the PERFECT pumpkin bread for Thanksgiving morning!

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Honey Roasted Peanut Butter Cookies

These HONEY ROASTED PEANUT BUTTER COOKIES are perfectly soft and chewy, a little bit crispy on the edges, and honey roasted peanuts give them the perfect amount of crunch!

Course Dessert

Cuisine American

Keyword Easy peanut butter cookie recipe, Peanut butter cookies

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 30 large cookies

Ingredients

• 3 sticks unsalted butter at room temperature
• 1.5 cups smooth peanut butter
• 1.5 cups sugar
• 1.5 cups dark brown sugar
• 2 eggs
• 1 Tablespoon vanilla extract
• 3 cups all-purpose flour
• 1.5 teaspoons baking soda
• 1.5 teaspoon salt
• 1.5 cups coarsely chopped honey roasted peanuts

Instructions

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. Combine and whisk the flour, baking soda, and salt in a bowl. Set aside.
3. Beat the butter and peanut butter together on medium speed until fluffy, or about 1 minute (I like to use the paddle attachment on my mixer).
4. Add both sugars and beat on medium speed until combined (about 30 seconds).
5. Add the eggs one at a time and beat until smooth each time.
6. Add vanilla and beat until smooth.
7. Using LOW speed, slowly pour the flour mixture in until combined.
8. Stir in peanuts until combined.
9. Using a large cookie scoop drop the dough onto prepared baking sheets (I like these to be the size of a large golf ball). Leave at least 2 inches in between each cookie (I do 6 per sheet).
10. Bake for 12 to 14 minutes, or until the cookies are golden around the edges but still soft. Remove from oven and let them cool on the baking sheets for about 10 minutes, and then transfer cookies to a cooling rack to cool completely.
11. Pour yourself a glass of milk and ENJOY!

Recipe Notes

Adapted from Rebecca Rather's The Pastry Queen Cookbook. Store in an airtight container at room temperature for up to a week.