If you're looking for the perfect peanut butter cookie you've found it. Chewy, crispy, salty, sweet - these old fashioned cookies come out perfectly every time. Use a shorter baking time for chewier cookies and a longer baking time for crunchier cookies.
Blend flour, baking soda, baking powder, and salt. Set aside
Beat together room temperature butter and peanut butters until well combined.
Add sugars and beat until fluffy.
Add egg, honey, and vanilla extract and mix until smooth.
Add flour mixture and mix just until blended.
Roll balls of dough in white sugar before placing on an ungreased baking sheet.
Make the criss-cross pattern with tines of fork.
Bake for 8 to 10 minutes. Bake longer for crunchier cookies, shorter time for chewier.
Do not over bake.
Cool on a wire rack. Cookies should be a little soft in the center and will firm up as they cool so they have that chewy texture with crispy edges.
Notes
This classic recipe has been time tested but I've made a few adjustments. Here are tips for perfect homemade peanut butter cookies.
I use a combination of creamy and crunchy peanut butter because I like the texture. If you prefer to use all creamy or all crunchy that's fine.
The honey is an important part of these cookies. It gives them flavor and helps the texture. Use a strong honey like buckwheat honey so that it doesn't get lost in the peanut butter flavor.
Dip the fork in flour before pressing in the dough or it will stick.
Use a shorter baking time for chewy cookies but be sure to let them cool when you take them out of the over or they will fall apart on you.
Use a longer baking time for crispy cookies.
I like to make these peanut butter cookies a little bigger than normal and make ice cream sandwiches with them in the summer.
Make them extra special by dipping half the cookie in melted chocolate then sprinkling with chopped peanuts.