Big, Chewy Peanut Butter Cookies get an upgrade with Honey Roasted Peanuts and a pinch of sea salt!
I love a good chewy peanut butter cookie; peanut butter blossom cookies, peanut butter chip, oatmeal peanut butter, I have a place in my heart for each of them. But this cookie is special. It’s the kind of cookie you pull out when you’re wanting to impress. The hardest part of making these cookies is trying not to eat all of the honey roasted peanuts before you dump them into the batter. Roll these cookies in turbinado sugar and sprinkle the top with a bit of coarse salt right before you put them in the oven. They’re crunchy, chewy, perfectly sweet and salty, and like no cookie you’ve had before.
Tried and True Tips for Chewy Peanut Butter Cookies
- Cream your fats and sugars for at least 5 minutes. Don’t skip this step! As you blend together the sugars with the butter and peanut butter, you are incorporating air into your batter that will keep your cookies from flattening like pancakes as they bake. Mix in a stand mixer with a paddle attachment for at least five minutes and you’ll notice that during this time the butter will go from a pale yellow to an almost white color. This is a good sign that your cookies are going to turn out awesome!
- Fully incorporate your eggs. There is a fear when making cookies that you’re going to over beat your eggs and ruin your cookies and, as a result, it is easy to actually under beat the dough at this point. You want your eggs to be fully incorporated and evenly distributed. Let the dough beat for about one minute.
- Add your dry ingredients at one time and pulse in until just incorporated. The moment you add flour into your batter, gluten begins to form. More gluten development equals tougher, dry cookies. In order to have nice soft, tender cookies, only mix your dry ingredients until just blended. You should not be able to see any dry flour in your batter or streaks of dry ingredients.
- Use a cookie scoop for even, well baked cookies. No matter how well you eye-ball it, the only way to get nice and even cookies is to use a cookie scoop. I like to use a cookie scoop to measure out the dough, and then use the palms of my hands to form the dough into a ball. This makes for beautifully round, even cookies that maintain a nice height as they bake and do not flatten out like pancakes 🙂
Honey Roasted Peanut Butter Cookies
Ingredients
- 2 sticks butter, room temperature
- 1 cup (250 grams) peanut butter
- 1/2 cup (100 grams) brown sugar
- 1/2 cup (100 grams) sugar
- 2 eggs
- 3 cups (390 grams) flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla
- 3 cups honey roasted peanuts
- Turbinado sugar
- sea salt for sprinkling on top
Directions
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, add your room temperature butter, peanut butter, and sugars. Mix on medium high speed for five minutes.
- Add in your eggs and vanilla and mix until well blended, about one minute.
- In a separate mixing bowl, combine your flour, cornstarch, baking soda and salt. Use a whisk to mix together. Add your dry ingredients to the bowl of your stand mixer and mix until just combined, scraping down the sides of the bowl once. You should not see any dry bits of flour. Now add in the peanuts and pulse in until well distributed.
- Scoop out the cookie dough and form it into a ball about the size of a golf ball. Roll in turbinado sugar and place onto the cookie sheet about three inches apart and sprinkle with coarse sea salt. Bake for 10-12 minutes, until just turning golden brown.
One response to “Chewy Peanut Butter Cookies”
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[…] texture. If you want to dress this recipe up you can mix in chocolate chips or marshmallows. Here is our […]
[…] texture. If you want to dress this recipe up you can mix in chocolate chips or marshmallows. Here is our […]