The Best Chewy Peanut Butter Cookies

Chewy Peanut Butter Cookies

These are the cookies that won my picky husband’s heart forever. I’m not a huge peanut butter fan but even I was smitten with these thick, soft, and chewy cookies. They are the best peanut butter cookies I’ve ever tasted. Most peanut butter cookies are dry and leave little to be desired but these are nothing short of amazing. My picky husband even loves them more than his new favorite Butterfinger Krispy Treats.

Chewy Peanut Butter Cookies

Please don’t let the shortening deter your from making these cookies. Now they have trans fat-free options and Crisco has handy baking sticks.  I almost passed on making these cookies when I saw the recipe contained shortening. You should see my picky husband’s face light up when I bake up a batch. If you have a peanut butter lover you must make these because they are the best chewy peanut butter cookies evvah (my six-year old’s new favorite saying)!

The Best Chewy Peanut Butter Cookies

The Best Chewy Peanut Butter Cookies

Ingredients

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoons salt
  • ¼ cup vegetable shortening
  • 4 tablespoon unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup honey
  • 2 large eggs
  • Granulated sugar, for rolling the cookies

Instructions

  1. Preheat oven to 350˚ F.
  2. Prepare half sheet baking pan by lining with a silicone baking mat.
  3. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt; set aside.
  4. Using a stand mixer or hand mixer, cream the shortening, butter, peanut butter, and honey.
  5. Once combined, add eggs one at a time, mixing well.
  6. Add the flour mixture to the peanut butter mixture and mix together until combined.
  7. Roll cookie dough into a smooth ball using a medium cookie scoop to create uniform dough balls.
  8. Roll each cookie dough ball in the granulated sugar and place on prepared baking sheets. Make sure you give them a couple inches of space to account for spreading.
  9. Bake for 10 – 12 minutes, or until golden and tops crack.
  10. Cool on baking sheet for 10 minutes before transferring to a wire cooling rack.

Adapted from Annie’s Eats

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