Thin peanut butter cookies that are flavored with honey and a hint of cinnamon. These cookies are jam packed with peanuts for added crunch. The addition of honey ensures the cookies stay moist and have a nice chew to them.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 36large cookies
Ingredients
¾Cbutterroom temperature
½Cbrown sugar
½Cwhite sugar
¼Choney
1cuppeanut buttercrunchy or creamy
1extra-large egg
1tspvanilla extract
½tspcinnamon
1tspbaking soda
½tspbaking powder
½tspkosher salt
1and ⅓ Cand ⅓ C all purpose flour
1Choney roasted peanuts
sea saltoptional*
Instructions
Preheat the oven to 350 degrees, and prepare 2 baking sheets with parchment paper or nonstick foil.
Place the butter in a stand mixer bowl or a large mixing bowl. Using a mixer, cream the butter on medium speed for about 30 seconds. Add the brown and white sugar and cream on high for 2-3 minutes. Scrape down the sides and bottom of the bowl. Add the peanut butter and mixer on medium speed for another 2 minutes or until smooth.
Add the egg and vanilla and mix on low speed until well combined. Add the honey with the mixer still on low and continue to mix until combined. Scrape down the bowl one more time.
Add the cinnamon, salt, baking powder, and baking soda and mix on low until combined. Turn off the mixer and add the flour. Mix on medium speed just until combined. Don't overmix your cookie dough, or you will end up with tough cookies.
Roughly chop the honey roasted peanuts either by hand or with a small food processor. (If you don't have a small food processor for quick jobs like this one, I've linked to a great one above!) Fold the chopped peanuts into the dough with a spatula.
Scoop 1.5 Tb cookies onto prepared baking sheets leaving plenty of room between the cookies. They will spread out quite a bit. Top each cookie with a few flakes of sea salt. Place the baking sheets into the preheated oven. Bake for 10-12 minutes, rotating the pans halfway through the cook time. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a wire rack to cool completely.
Store in an airtight container for up to a week.
Notes
* I use Maldon Sea Salt. It has a really nice light, flaky texture and a mild saltiness. It's a great finishing salt for savory and sweet dishes. I've included a link to purchase above.