Crunchy Peanut Butter Cookies

5 from 1 vote

These crunchy peanut butter cookies are irresistible with a soft and sandy texture loaded with peanut butter flavor and crunchy peanuts!

Prep Time20

Cook Time10

Chilling time1

Total Time1 30

Course: Snack

Cuisine: American

Servings: cookies

Calories: 220kcal

Author: Rosemary Molloy

Ingredients

1½ cups all purpose flour
1 pinch salt
½ teaspoon baking soda
½ teaspoon baking powder
1 cup dry roasted peanuts (finely chopped)
¼-½ cup chocolate chips ( I use mini semi sweet chocolate chips) optional
½ cup butter (softened)
1 cup granulated sugar
1 cup peanut butter (creamy)
1 large egg (room temperature)
½ teaspoon vanilla extract
1 tablespoon honey

Instructions

Pre-heat oven to 375F/190C. Line 1-2 baking sheets with parchment paper.
In a large bowl whisk together the flour, salt, baking soda, baking powder
In the mixing bowl beat butter and sugar until creamy approximately 2-3 minutes. Beat in the peanut butter, egg, vanilla and honey. Mix in the dry ingredients until mixed add the nuts and chips and just combine. Chill one hour.
Roll into 1¼ inch balls, place on the prepared baking sheet. Flatten lightly with a fork dipped in flour. Bake for approximately 8-10 minutes or until lightly browned on top. Let sit 5 minutes on the baking sheet then move to a wire rack to cool completely. Enjoy!

Notes

Can I make the dough ahead of time?

Yes! I actually recommend it. The cookie dough needs to chill at least one hour and can be made up to two days in advance. You may need to bring the dough slightly to room temperature to roll into balls before baking if it has been chilled for a few days.

You can also freeze cookie dough balls. Flash freeze on a parchment lined baking sheet then place in a freeze safe container for up to 3 months. Thaw for 30 minutes at room temperature before baking, increasing baking time by one minute.

How long do these cookies last?

Store cookies at room temperature in an airtight container for up to a week. You can also freeze baked cookies in the freezer for up to two months. Thaw at room temperature and enjoy.

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