The Best Peanut Butter Cookies

We wanted a super peanut buttery treat but found that store-bought peanut butter made the cookies a bit gummy when we used more than 1 cup. So we ground roasted peanuts ourselves and added that to the batter for an additional boost of flavor. Honey and melted butter add richness and create a soft and chewy cookie with an irresistible crackled exterior. We topped the dough balls with raw sugar for extra crunch and a hit of sweetness that balances the salt of the peanuts.
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  • Level: Easy
  • Total: 1 hr 30 min
  • Active: 30 min
  • Yield: 24 cookies
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3/4 cup salted dry-roasted peanuts

1 1/2 cups all-purpose flour (see Cook's Note) 

1 teaspoon baking soda 

3/4 teaspoon kosher salt 

1 1/2 cups packed light brown sugar 

1/4 cup granulated sugar 

1 cup creamy peanut butter (do not use "natural" peanut butter) 

2 large eggs 

1/2 stick (4 tablespoons) unsalted butter, melted and cooled 

3 tablespoons honey 

2 teaspoons pure vanilla extract 

1/4 cup raw sugar 


  1. Position a rack in the center of the oven and preheat to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
  2. Process the peanuts in a food processor until very finely ground; it should be the consistency of almond flour. Whisk together the ground peanuts, flour, baking soda and salt in a medium bowl.  
  3. Beat the brown sugar, granulated sugar, peanut butter, eggs, melted butter, honey and vanilla in a large bowl with an electric mixer until completely smooth. Add the dry ingredients and beat on low until a soft dough forms. 
  4. Working with 2 tablespoons of dough at a time (or using a 1-ounce ice cream scoop), roll the dough into balls. Evenly space them on the prepared baking sheets (12 balls per sheet). Sprinkle with the raw sugar. 
  5. Bake the cookies, 1 baking sheet at a time, until the edges are just set and just beginning to brown, 12 to 15 minutes, rotating the baking sheet halfway through. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.  

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)