Honey Roasted Peanut Butter Cookies
Preheat oven to 375º
Using a mixer with a paddle attachment:
- Beat 1 1/2 cups butter and 1 1/2 cups peanut butter until fluffy
- Add 1 1/2 cups sugar and 1 1/2 cups brown sugar and beat until well combined
- Add three eggs, one at a time, until smooth
- Add 1 tablespoon Vanilla Extract
- Pulse in 3 cups all-purpose flour, 1 1/2 teaspoons baking soda, and 1 1/2 teaspoons of salt
- Add 1 cup honey roasted peanuts, chopped
The dough is lovely. It’s not really sticky or greasy, but a perfect blend of the two. It scoops easily and you can make the cookies as large or small as you choose – just be sure to adjust cooking times. Larger cookies take about 12 minutes, while smaller ones take only 10 or so. If you want your cookies chewy, lessen the cooking time. If you like them crunchy (like me) let them cook until golden brown.
After you scoop them out on to the baking sheet, dip a fork in a bit of milk and mash the tops down. Sprinkle well with granulated sugar and bake away! Be warned, the more you mash them down, the crunchier they will be.
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