The flavor is rich and peanut buttery, but in a deeper, less sugary kind of way. And the texture, ohmygoodness, guys… the texture. This cannot be oversold. They are soft, but not falling-apart soft, slightly chewy but not tough. They are seriously the cookies dreams are made of.
The second time I made them, I used crunchy peanut butter like the recipe calls for, and they seemed like entirely different - but equally delish - cookies. They are a little puffier and crumbly this way, and obviously they have crunchy nuts in them. Either way, this recipe is a winner!
Here is the recipe, straight from Elaine at Hungry Brownie:
"Ingredients2 1/2 cups crunchy peanut butter, at room temperature1 cup firmly packed brown sugar1/2 cup honey1 1/4 cups all-purpose flour1 teaspoon baking soda2 large eggs2 teaspoon vanilla extractInstructionsPreheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.On a low speed, beat the peanut butter, brown sugar, baking soda, and honey. Blend for a minute until mixed, then slowly add the flour and mix well.Add the eggs and vanilla. Mix on low speed until just blended, about 25 seconds.Scoop the dough (about 2 tablespoons) onto the baking sheets with 1 to 2 inches apart. Do not press down on the dough.Bake one cookie sheet at a time for about 13-15 minutes or until slightly brown. Remove from the oven and let cool on baking sheet for about 5 minutes, then transfer for a cooling rack to completely cool.Enjoy the cookies!"
Elaine takes beautiful pictures of her beautiful recipes, so I’m borrowing hers. The above picture of the peanut butter cookies is mine… the rest are hers.
She suggested that if I liked these cookies, I should check out her Cinnamon Honey Banana Bread. I’ve peeked at the recipe, and it does look fantastic. It’s on my to-do list for sure!
So are her Nutella Thumbprint Cookies.
Now… go follow her blog, then head to the kitchen or grocery store. You need these peanut butter cookies, like, now. ;-)