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Peanut butter cookies with a glossy brown butter honey glaze infusion on a white marble surface in natural light.
Eleanor Vance

Soft And Chewy Peanut Butter Cookies

Discover the secret to perfectly soft and chewy peanut butter cookies. This recipe uses browned butter and a touch of honey to create a rich, nutty flavor and a tender texture that stays fresh for days.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling time 20 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 195
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peanut Butter Cookie Dough:
  • 1 cup smooth peanut butter 256 g
  • 16 tablespoons unsalted butter 226 g, room temperature
  • 1 1/3 cup dark brown sugar 293 g, packed
  • 1/2 cup granulated sugar 100 g
  • 1 tablespoon real vanilla extract 13 g
  • 2 large eggs room temperature
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 1/4 cups all-purpose flour 304 g
For Rolling the Cookie Dough Balls:
  • 1/2 cup granulated sugar 100 g
To Finish:
  • Sea salt flakes

Equipment

  • Baking sheets
  • parchment paper
  • Small saucepan
  • Electric stand mixer with paddle attachment
  • Cookie scoop

Method
 

The Brown Butter Base and Creaming Phase
  1. Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper to prevent sticking.
  2. In a small saucepan, melt the 16 tablespoons of unsalted butter over medium heat. Continue cooking and stirring until the butter turns golden brown and smells nutty. Allow the brown butter to cool until it becomes a soft, opaque solid again.
  3. Transfer the solidified brown butter to a stand mixer. Add the peanut butter, dark brown sugar, 7 tablespoons of granulated sugar, 1 tablespoon of honey, and vanilla. Cream on medium speed for 4 to 5 minutes until light and fluffy.
Building the Cookie Dough
  1. Add the eggs one at a time, ensuring each is fully incorporated and scraping down the bowl between additions.
  2. Mix in the baking powder, baking soda, and sea salt for 1 minute to evenly distribute the leavening agents.
  3. Add the all-purpose flour and mix for only 20 seconds or until just combined. Avoid over-mixing to keep the cookies tender.
Baking to Perfection
  1. Place the remaining 1/2 cup of sugar in a shallow bowl. Scoop 2 tablespoons of dough, roll into a ball, and coat thoroughly in sugar.
  2. Place the balls on baking sheets 1.5 inches apart. Bake one sheet at a time for 12 to 13 minutes until edges are set but centers look soft.
  3. Remove from the oven and immediately tap the pan on the counter a few times to create rippled edges. Sprinkle with sea salt flakes if desired.
  4. Let the cookies cool on the baking sheet for a full 20 minutes to firm up before moving them to a cooling rack.

Nutrition

Calories: 195kcalCarbohydrates: 21gProtein: 4gFat: 11gSaturated Fat: 6gCholesterol: 30mgSodium: 220mgPotassium: 85mgFiber: 1gSugar: 13gVitamin A: 2IUCalcium: 20mgIron: 1mg

Notes

Moisture Tip: Always use dark brown sugar instead of light. The higher molasses content is essential for creating the signature chewy texture and deep flavor of these cookies.
Storage Secret: To keep cookies soft for days, store them in an airtight container with a slice of white bread. The bread will release moisture, keeping the cookies perfectly bendy.
Temperature Note: Ensure your eggs are at room temperature. Cold eggs can cause the creamed butter mixture to seize, resulting in an uneven dough texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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