These soft, creamy, chewy peanut butter cookies with crunchy peanut sprinkles (because they're more fun than the fork criss cross) are perfection.
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Ingredient
Peanut Butter Cookie– 1/2 cup (108g) unsalted butter, room temp– 2/3 cup (175g) creamy peanut butter– 3/4 cup (155g) light brown sugar– 3 tbsp (57g) honey– 1 large egg– 1 1/2 tsp vanilla extract– 3/4 tsp baking soda– 1/4 tsp kosher salt– 2 tsp cornstarch– 1 1/3 cup (175g) all-purpose flourPeanut Crunch Sprinkle– 3 tbsp granulated sugar– 3 tbsp sparkling sugar (or more granulated sugar)– 3 tbsp rainbow sprinkle– 1/4 cup dry roasted salted peanuts, uniform finely chopped
Ingredient
Peanut Butter Cookies Mix butter and peanut butter in a large bowl with a hand or stand mixer and paddle attachment until smooth. Add brown sugar and blend again until smooth.
Step 1
Step 1
Instructions
Add honey, egg, and vanilla. Add baking soda, salt, and cornstarch and stir well. Stir in flour last. To ensure full mixing, use a rubber spatula and handmix.
Step 2
Step 2
Let the bowl chill for 30 minutes under cover. A cookie will look like the photographs after 30 minutes, but refrigerate for a couple hours to thicken. You can chill dough overnight.
Step 3
Step 3
After chilling the dough for 30 minutes, roll and coat the balls, cover, and chill. Preheat the oven to 350F and prepare a large baking sheet with parchment.
Step 4
Step 4
Mix peanut sprinkles in a small dish. Add extra sprinkles or peanuts for a thicker covering. Scoop and roll dough in coating using a big cookie scoop (3 tbsp).
Step 5
Step 5
The dough should be soft and slightly sticky. Bake 4 cookies on the pan for 12-14 minutes until the sides are brown and the middle is pale, puffy, and slightly underdone.
Step 6
Step 6
Use the inside curve of a fork to nudge the cookies into uniform sizes right after they come out of the oven.
Step 7
Step 7
Remove the cookies from the pan after a few minutes and transfer them to a cooling rack to finish baking. Room-temperature cookies are excellent. Enjoy!