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Stack of chewy and crunchy peanut butter cookies on two plates.

Chewy and crunchy peanut butter cookies, two ways!

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AuthorMilena M
If you like chewy cookies but with a crunchy bite, then this is the recipe for you. You can make two types of cookies with one dough: chocolate chip peanut butter cookies and classic peanut butter cookies. Let's make them!
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Prep Time12 minutes
Cook Time10 minutes
Chill time 1 hour
Servings27 cookies

Ingredients
  

  • 113 grams soft butter, 1/2 cup
  • 100 grams light brown sugar, 1/2 cup
  • 50 grams granulated sugar, 1/4 cup
  • 45 grams honey, liquid, 2 tablespoons
  • 1 egg
  • 135 grams crunchy peanut butter, 1/2 cup
  • 1 teaspoon vanilla extract
  • 162 grams all-purpose flour, 1 ¼ cups
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 60 grams chocolate chips, 1/2 cup

Instructions

  1. In a large bowl, combine soft butter, both sugars, honey, egg, peanut butter, and vanilla extract. Beat with a hand mixer until smooth and creamy, starting on the low setting and slowly increasing the speed until medium to high (or use a stand mixer with the paddle attachment).
    113 grams soft butter, 100 grams light brown sugar, 50 grams granulated sugar, 45 grams honey, liquid, 1 egg, 135 grams crunchy peanut butter, 1 teaspoon vanilla extract
  2. In another bowl, whisk flour, salt, and baking soda.
    162 grams all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda
  3. Add the flour to the batter and mix using a silicon spatula until no dry flour remains.
  4. At this point, you can split the dough into two portions and add the chocolate chip to one of them, keep it plain, or double the amount of chocolate chip and add to the whole batter.
    60 grams chocolate chips
  5. Cover the cookie dough with plastic wrap or a lid and refrigerate for 1-24 hours.
  6. Preheat the oven to 350F (180C) for 20 minutes before baking and line a baking tray with parchment paper or a silicon mat.
  7. Take the cookie dough out of the fridge. Using a 1.5-inch-diameter cookie scoop, scoop each portion and place it on the baking tray, leaving 2-3 inches between each cookie, as they will spread. Alternatively, you can use a spoon and roll each cookie between your palms, the size of a golf ball. Make sure they are the same size, so they can cook evenly.
  8. Cook on the middle rack for 10-12 minutes, or until they are crackly and the edges are golden.
  9. Remove them from the oven and let them cool for 5-7 minutes before transferring them to a wired rack to cool completely. Enjoy!