This easy and delicious Pioneer Woman Peanut Butter Cookies recipe is perfect for satisfying your sweet tooth. With creamy peanut butter and a touch of honey, these soft, chewy cookies are simple to make and customizable with optional honey roasted peanuts. A treat everyone will love!
Ingredients Needed
- 1 1/2 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 cup salted butter, softened (1 stick)
- 1 cup creamy peanut butter
- 3/4 cup light brown sugar , packed
- 1/4 cup granulated sugar
- 2 Tbsp. honey
- 1 large egg
- 1 1/2 tsp. vanilla extract
- 3/4 cup finely chopped honey roasted peanuts (optional)
- Flaky sea salt (optional, for topping)
How To Make Peanut Butter Cookies
- Preheat the oven: Preheat your oven to 350°F (175°C). Line 2 to 3 large baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Make the dough: In a large bowl or stand mixer, combine the softened butter, peanut butter, brown sugar, granulated sugar, and honey. Beat on medium speed for 2 to 3 minutes until the mixture is creamy and light. Add the egg and vanilla extract, and beat until fully incorporated. Gradually add the dry ingredients in two batches, mixing on low speed until fully combined. Scrape down the sides of the bowl as needed. If desired, stir in the chopped honey roasted peanuts.
- Shape the cookies: Scoop out 2 tablespoons of dough at a time and roll them into balls. Place the dough balls on the prepared baking sheets. Using a potato masher, gently press each ball to flatten it into a 1/2-inch thick disk.
- Bake the cookies: Bake for 10 minutes or until the bottom edges are lightly browned. Halfway through, rotate the baking sheets for even baking. Let the cookies cool on the sheets for 2 minutes, then transfer them to a cooling rack.
- Add finishing touch: For an extra burst of flavor, sprinkle the cooled cookies with flaky sea salt.
Recipe Tips
- Use softened butter: Make sure the butter is softened to room temperature for easy mixing and a smooth dough. This will help your cookies come out soft and chewy.
- Don’t overmix the dough: Mix just until the ingredients are combined. Overmixing can lead to tough cookies, so stop as soon as you see no dry flour.
- Chill the dough for a few minutes: If your dough is too sticky to handle, chill it for 10-15 minutes in the fridge. This makes it easier to roll into balls and helps the cookies keep their shape while baking.
- Use fresh baking soda: Make sure your baking soda is fresh. Old baking soda won’t give your cookies the proper rise, leading to denser cookies.
- Watch your baking time: Keep an eye on your cookies while they bake. Remove them when the edges are just light brown to prevent them from getting too hard.
How To Store Leftovers
- Refrigerate: Put leftovers peanut butter cookies in an airtight container and store them in the fridge for up to one week.
- Freeze: Freeze leftovers peanut butter cookies for 1-2 hours. Put them in a freezer-safe bag or container. When you’re ready to eat, leave them out for 15 minutes to thaw.
Nutrition Facts
Serving Size: 1 cookie (approximately 1.5 oz)
- Calories: 188
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 105mg
- Potassium: 100mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 5g
More Pioneer Woman Recipes:
Pioneer Woman Peanut Butter Cookies
Description
This easy and delicious Pioneer Woman Peanut Butter Cookies recipe is perfect for satisfying your sweet tooth. With creamy peanut butter and a touch of honey, these soft, chewy cookies are simple to make and customizable with optional honey roasted peanuts. A treat everyone will love!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line 2 to 3 large baking sheets with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Make the dough: In a large bowl or stand mixer, combine the softened butter, peanut butter, brown sugar, granulated sugar, and honey. Beat on medium speed for 2 to 3 minutes until the mixture is creamy and light. Add the egg and vanilla extract, and beat until fully incorporated. Gradually add the dry ingredients in two batches, mixing on low speed until fully combined. Scrape down the sides of the bowl as needed. If desired, stir in the chopped honey roasted peanuts.
- Shape the cookies: Scoop out 2 tablespoons of dough at a time and roll them into balls. Place the dough balls on the prepared baking sheets. Using a potato masher, gently press each ball to flatten it into a 1/2-inch thick disk.
- Bake the cookies: Bake for 10 minutes or until the bottom edges are lightly browned. Halfway through, rotate the baking sheets for even baking. Let the cookies cool on the sheets for 2 minutes, then transfer them to a cooling rack.
- Add finishing touch: For an extra burst of flavor, sprinkle the cooled cookies with flaky sea salt.
Notes
- Use softened butter: Make sure the butter is softened to room temperature for easy mixing and a smooth dough. This will help your cookies come out soft and chewy.
- Don’t overmix the dough: Mix just until the ingredients are combined. Overmixing can lead to tough cookies, so stop as soon as you see no dry flour.
- Chill the dough for a few minutes: If your dough is too sticky to handle, chill it for 10-15 minutes in the fridge. This makes it easier to roll into balls and helps the cookies keep their shape while baking.
- Use fresh baking soda: Make sure your baking soda is fresh. Old baking soda won’t give your cookies the proper rise, leading to denser cookies.
- Watch your baking time: Keep an eye on your cookies while they bake. Remove them when the edges are just light brown to prevent them from getting too hard.
Pioneer Woman Peanut Butter Cookies