Honey-Roasted Peanut Butter Cookies Dessert Recipe
These chewy, flavorful cookies are a perfect blend of salty and sweet, thanks to honey-roasted peanut flour and creamy peanut butter. They’re a delightful treat that gets better with age, making them ideal for sharing or enjoying throughout the week.
Equipment
- Stand mixer
- food processor
Ingredients
- 1 cup all-purpose flour
- 1 1/4 cups honey-roasted peanuts
- 1 1/4 cups creamy peanut butter
- 1 stick 4 oz unsalted butter, cooled
- 1 1/2 cups sugar
- 3/4 teaspoon kosher salt use half if iodized
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 large egg beaten
- 3 tablespoons milk any percentage
Variations:
Coconut White Chocolate:
- Add 2 cups shredded coconut and 6 oz white chocolate chopped.
E.T. Cookies:
- Mix in 10 oz Reese’s Pieces.
PB&J:
- Incorporate 6 oz dried cherries.
Snickerdoodle Style:
- Roll dough in 3/4 cup vanilla sugar before baking.
Gluten-Free:
- Replace flour with 1 3/4 cups total of oat coconut, and tapioca flours.
Instructions
- Preheat the oven to 350°F. Sift flour into a food processor. Add peanuts and process to a fine consistency, about 1 minute.
- Combine butter, peanut butter, sugar, salt, baking soda, baking powder, and vanilla in a stand mixer. Beat until creamy and smooth, about 3 minutes.
- Add the egg gradually, followed by the peanut mixture and milk. Mix on low until a soft dough forms.
- Portion into 34 1 1/8-ounce (2-tablespoon) balls. Place on parchment-lined sheets, spaced 2 inches apart.
- Bake until edges are firm but centers remain soft, 16 minutes. Cool for 10 minutes on the tray.
Notes
- Make Ahead Option: Refrigerate the dough for 30 minutes before baking. Freeze in portioned balls for up to 6 months; bake directly from frozen.
- Store cookies in an airtight container at room temperature for up to 1 week.
- For enhanced flavor, allow dough to rest overnight before baking.
Tried this recipe?Let us know how it was!