Chewy Peanut Butter Cookies

americastestkitchen.com

subheading: Gather Your Ingredients:

1 ½ cups (7½ ounces/213 grams) all-purpose flour

1 teaspoon baking soda

½ teaspoon table salt

1 ½ cups packed (10½ ounces/298 grams) dark brown sugar

1 cup (9 ounces/255 grams) creamy peanut butter

2 large eggs

4 tablespoons unsalted butter, melted and cooled

2 tablespoons honey

1 teaspoon vanilla extract

½ cup unsalted dry-roasted peanuts, chopped fine

View Nutritional Information

subheading: Key Equipment:

The Best Wire Racks

The Best Compact Spatulas

The Best Silicone Spatulas

The Best Large Portion Scoops

All-Purpose Whisks

The Best Mixing Bowls

The Best Rimmed Baking Sheets

subheading: Before You Begin:

note: To ensure that the cookies have the proper texture, use a traditional creamy peanut butter in this recipe; do not substitute crunchy or natural peanut butter. We developed this recipe with Skippy Creamy Peanut Butter. For the best results, be sure to weigh the flour, sugar, and peanut butter. You can substitute light brown sugar for dark, but your cookies will be lighter in color

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