Hamdi Saidani This Pioneer Woman Peanut Butter Cookies recipe is a chewy and soft recipe, which is made with creamy peanut butter and a hint of honey. It’s a classic, foolproof recipe, ready in about 45 minutes.
Pioneer Woman Peanut Butter Cookies Ingredients
A classic combination for the ultimate soft and chewy cookie.
- 1 1/2 cups all-purpose flour
- 3/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 cup salted butter, softened
- 1 cup creamy peanut butter
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 Tbsp. honey
- 1 large egg, at room temperature
- 1 1/2 tsp. vanilla extract
- 3/4 cup finely chopped honey-roasted peanuts (optional)
- Flaky sea salt (optional, for sprinkling)
How To Make Pioneer Woman Peanut Butter Cookies
A step-by-step guide to these wonderfully soft, chewy, and flavor-packed cookies.
- Prep Oven and Dry Ingredients: Preheat the oven to 350°F. Line a few large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl (or the bowl of a stand mixer), beat the softened butter, peanut butter, brown sugar, granulated sugar, and honey together until the mixture is creamy and light, about 2 to 3 minutes.
- Mix the Dough: Beat in the egg and vanilla until well combined. In two batches, add the flour mixture to the wet ingredients, mixing on low speed until just incorporated. Scrape the sides of the bowl as needed. If you’re using them, stir in the chopped honey-roasted peanuts.
- Shape and Press: Scoop mounds of dough (about 2 tablespoons each) and roll them into balls. Place the balls on the prepared baking sheets. Using the textured side of a potato masher, gently press each ball to flatten it to a 1/2-inch thick disk.
- Bake and Cool: Bake for 10 minutes, rotating the trays halfway through, until the bottom edges look light brown. The cookies will look soft. Let them cool on the baking sheet for 2 minutes to set, then transfer them to a cooling rack. While they are still warm, sprinkle with a little flaky sea salt, if desired. Let them cool completely on the rack.
Recipe Tips
For the perfect, chewy peanut butter cookie every time.
- How to get perfectly chewy cookies? The secret is to not overbake them. Pull the cookies from the oven when the edges are just set and the centers still look slightly soft and underdone. They will continue to firm up as they cool on the hot baking sheet, which results in a wonderfully chewy texture.
- Can I use a fork for the pattern? Absolutely! If you don’t want to use a potato masher, the classic criss-cross pattern made by pressing a fork into the dough (once vertically, once horizontally) is a perfect alternative.
- Why use room temperature ingredients? Using room temperature butter and eggs is crucial for the creaming process. It allows the butter, peanut butter, and sugars to incorporate more air, which results in a softer, more tender cookie with a better texture.
- Can I make the dough ahead of time? Yes, this cookie dough is great for making ahead. You can cover and refrigerate the dough for up to 3 days. You can also scoop the dough into balls, freeze them solid on a baking sheet, and then store them in a freezer bag for up to 3 months. Bake from frozen, adding an extra 2-3 minutes to the baking time.
What To Serve With Peanut Butter Cookies
The perfect accompaniment for this classic, comforting cookie.
These soft and chewy peanut butter cookies are a perfect treat on their own. They are a classic pairing with:
- A tall, cold glass of milk
- A hot cup of black coffee
- A scoop of chocolate ice cream to make a delicious cookie sandwich
How To Store Peanut Butter Cookies
Keeping your cookies soft and fresh.
- Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature. They will stay soft and chewy for up to a week.
Pioneer Woman Peanut Butter Cookies Nutrition Facts
An estimated guide per cookie.
- Calories: 180 kcal
- Carbohydrates: 20 g
- Protein: 4 g
- Fat: 10 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use crunchy peanut butter?
Yes. If you love extra texture, you can substitute the creamy peanut butter with an equal amount of crunchy peanut butter.
Why did my cookies turn out dry and crumbly?
Dry, crumbly cookies are almost always the result of over-baking. Remember to pull them from the oven when they still look soft in the center. It can also happen from measuring the flour incorrectly (scooping from the bag instead of spooning and leveling).
Is the flaky salt on top necessary?
It’s optional, but highly recommended! A small sprinkle of flaky sea salt on top of the warm cookies provides a fantastic contrast to the sweetness of the cookie and enhances the savory peanut butter flavor.
Try More Pioneer Woman Recipes:
- Pioneer Woman Molasses Cookies Recipe
- Pioneer Woman Chocolate Chunk Cookies Recipe
- Pioneer Woman Oatmeal Cookies Recipe
Pioneer Woman Peanut Butter Cookies Recipe
Description
Classic, old-fashioned, and incredibly soft and chewy peanut butter cookies, made with a hint of honey and an optional crunchy coating of honey-roasted peanuts.
Ingredients
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Whisk together the flour, baking soda, and salt.
- In a large bowl, cream the softened butter, peanut butter, both sugars, and honey until light and fluffy.
- Beat in the egg and vanilla until well combined.
- On low speed, gradually add the flour mixture until just incorporated. Stir in the chopped peanuts, if using.
- Scoop 2-tablespoon mounds of dough, roll them into balls, and place them on the prepared baking sheets.
- Use the textured side of a potato masher to press each ball down to a 1/2-inch thick disk.
- Bake for 10 minutes, until the bottom edges are light brown. Let cool on the pan for 2 minutes, then sprinkle with flaky sea salt and move to a wire rack to cool completely.
Notes
- u003cliu003eFor the perfect chewy texture, be careful not to over-bake. The cookies should look slightly underdone in the center when you remove them from the oven.u003c/liu003eu003cliu003eThe cookie dough can be scooped and frozen for up to three months for a quick, fresh-baked treat anytime.u003c/liu003eu003cliu003eUsing a potato masher to press the cookies creates a unique and beautiful texture on top.u003c/liu003eu003cliu003eThe addition of honey-roasted peanuts provides an extra layer of peanut flavor and a wonderful crunch.u003c/liu003e
