This is a really good cookie recipe. It’s almost as good as the chocolate chip cookies, but not quite. If you love peanut butter though, then these are for you. Just make sure you don’t over-cook them. Nothing worse than a rock hard cookie.
Big & Chewy Peanut Butter Cookies (adapted from the Farm Chicks Cookbook)
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup crunchy peanut butter
- 1/2 cup honey
- 2 teaspoons vanilla
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 package chocolate chips (I prefer Ghirardelli bittersweet but you could use anything)
- 1 cup chopped salted peanuts (I left this part out because I didn’t have them)
Heat oven to 375 degrees Cream together butter, sugar, peanut butter, honey, vanilla and eggs. In a separate bowl, combine flour with baking soda and salt. Stir flour mixture into wet ingredients and mix until just combined. Stir in chocolate chips and nuts.
Drop batter by big spoonfuls onto a parchment paper lined baking sheet and bake for 12ish minutes. The cookies should look slightly undercooked in the center but will firm as they cool.
This makes a big batch of cookies, so if you don’t want to cook the entire batch, scoop batter into balls and freeze in gallon freezer bags. Then you can have small batches of fresh warm cookies all week long (or your husband can steal cookie dough straight from the freezer…just saying).