These sweet and salty peanut butter-packed cookies are the ultimate peanut butter lover's cookie, soft and chewy and studded with peanut butter chips for an even more intense peanut butter flavor.
Yield: 15 cookies
Cook Time: 11 minutesminutes
Total Time: 45 minutesminutes
Ingredients
1 ¼cup/ 156gall-purpose flour
¾teaspoonfine sea salt
½teaspoonbaking soda
½cup/ 113g(1 stick) unsalted butter, melted and slightly cooled
¾cup/ 160gpacked light brown sugar
¼cup/ 50ggranulated sugar, plus more for rolling
1large egg, at room temperature
¾cup/ 200gcreamy salted peanut butter (ideally unsweetened), at room temperature
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a bowl, whisk together flour, salt, and baking soda; set aside.
In a mixing bowl or the bowl of a stand mixer, combine lukewarm melted butter with brown sugar and sugar. Mix until smooth and uniform, not broken-looking or greasy.
Add egg and beat on medium speed until incorporated, scraping down the sides of the bowl as needed. Mix in peanut butter, honey, and vanilla.
Add dry ingredients and mix until just incorporated. Fold in peanut butter chips. At this point the dough will be quite soft, but more oily than sticky. You can bake it straight away, though I prefer to let it sit at cool room temperature for about 15 minutes (it'll firm up just slightly and be a bit easier to work with). It doesn't need to be chilled, but if you find the soft dough hard to manage, feel free to chill it briefly.
With a large cookie scoop (about 3 tablespoons worth, or 60g of dough per ball by weight), shape dough into a rough ball, then coat in granulated sugar. Arrange on prepared cookie sheet, leaving plenty of space between cookies as they will spread in the oven. I like to bake 6 at a time, but you could probably fit 8. The soft dough will slump naturally into a puck shape, or if your dough is firmer you can slightly flatten them. (At this point you can also freeze the unbaked cookie dough balls on a baking sheet until solid, then transfer to an airtight bag. Bake them straight from frozen, adding about a minute or two to the overall cook time).
Bake for 10 to 12 minutes or until tops are puffed and lightly cracked and bottoms are just starting to darken.
Remove from oven and let cool on cookie sheet for 10 minutes, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container for up to 5 days.