📝 About This Recipe
This isn't your average bake-sale treat; it is a sophisticated take on the American classic, featuring a deep, roasted nuttiness balanced by a touch of floral honey and flaky sea salt. These cookies boast the iconic crisscross pattern with a texture that is shatteringly crisp on the edges and fudgy-dense in the center. Whether you are a nostalgia-seeker or a gourmet enthusiast, this recipe delivers the perfect balance of sweet, salty, and savory notes.
🥗 Ingredients
The Dry Base
- 1 3/4 cups All-purpose flour (spooned and leveled)
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Fine sea salt
The Creaming Mix
- 1/2 cup Unsalted butter (softened to room temperature)
- 1 cup Creamy peanut butter (high-quality commercial brand like Jif or Skippy for best texture)
- 1/2 cup Granulated white sugar (plus extra for rolling)
- 3/4 cup Light brown sugar (tightly packed)
- 1 tablespoon Honey (clover or wildflower)
Wet Ingredients & Finishers
- 1 Large egg (at room temperature)
- 1 tablespoon Pure vanilla extract (high quality)
- 1/3 cup Roasted salted peanuts (finely chopped for crunch)
- 1 teaspoon Maldon flaky sea salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two large heavy-duty baking sheets with parchment paper or silicone baking mats to ensure even browning.
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2
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt until well combined. Set this dry mixture aside.
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3
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, granulated sugar, and brown sugar on medium-high speed for about 2-3 minutes until the mixture is pale and fluffy.
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4
Add the peanut butter and honey to the butter mixture. Beat for another minute until the mixture looks smooth and fully emulsified.
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5
Lower the mixer speed and add the egg and vanilla extract. Scrape down the sides of the bowl with a rubber spatula to ensure everything is incorporated.
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6
Turn the mixer to the lowest setting and gradually add the dry flour mixture. Mix just until the white streaks of flour disappear—do not overmix or the cookies will be tough.
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7
Gently fold in the finely chopped roasted peanuts using a spatula to add a delightful textural contrast.
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8
Scoop about 2 tablespoons of dough at a time and roll into smooth 1.5-inch balls. If the dough feels too soft, chill it in the fridge for 15 minutes before rolling.
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9
Place extra granulated sugar in a small bowl. Roll each ball in the sugar until lightly coated, then place them on the prepared baking sheets about 2 inches apart.
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10
Using a dinner fork, press down on the center of each ball to create a crosshatch pattern. Press once, then turn the fork 90 degrees and press again, flattening the cookie to about 1/2-inch thickness.
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11
Bake for 10-12 minutes, rotating the pans halfway through. The cookies are done when the edges are lightly golden but the centers still look slightly soft and underbaked.
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12
Immediately upon removing from the oven, sprinkle a tiny pinch of flaky sea salt over each cookie while they are still hot and malleable.
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13
Let the cookies cool on the baking sheet for at least 10 minutes to firm up before transferring them to a wire rack to cool completely.
💡 Chef's Tips
Use a standard commercial peanut butter (like Jif) rather than 'natural' oil-separating varieties, as the latter can make the cookies greasy or crumbly. Ensure your butter is truly room temperature (pliable but not melting) to achieve the correct aeration during the creaming stage. For a deeper flavor, try browning the butter first and letting it solidify back to a soft state before starting the recipe. Do not overbake! These cookies rely on residual heat to finish cooking on the pan, which keeps the centers chewy. If you want perfectly round cookies, use a circular cookie cutter to 'scoot' the cookies into a perfect shape immediately after they come out of the oven.
🍽️ Serving Suggestions
Serve warm with a tall, cold glass of whole milk or oat milk for the classic experience. Pair with a scoop of dark chocolate gelato for an elevated 'deconstructed' peanut butter cup dessert. Enjoy alongside a cup of bold espresso; the bitterness of the coffee cuts through the richness of the peanut butter beautifully. Sandwich two cookies together with a layer of grape or raspberry jam for a PB&J cookie sandwich. Crumble over vanilla bean ice cream with a drizzle of warm honey.