These bakery-style giants are all about steadiness—chewy facilities, crisp edges, and layers of peanut taste from creamy peanut butter and crunchy honey-roasted peanuts. Darkish brown sugar and honey add deep caramel decadence, and an additional egg yolk enhances each texture and chew. A intelligent shaping trick creates an irresistibly craggy texture, and a garnish of flaked salt amplifies the sweet-salty distinction. Chilling is nonnegotiable for managed unfold and depth of taste, however the wait is value it—what emerges from the oven is golden, nutty, and totally addictive.
Honey-Peanut Butter Cookies
Makes 6 massive cookies
- ½ cup (113 grams) unsalted butter, softened
- â…“ cup (85 grams) peanut butter
- ½ cup (110 grams) firmly packed darkish brown sugar
- 2 tablespoons (42 grams) honey
- 1 massive egg (50 grams), room temperature
- 1 massive egg yolk (19 grams), room temperature
- 1½ teaspoons (6 grams) vanilla extract
- 1½ cups (188 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ÂĽ teaspoon (1.25 grams) baking soda
- 1ÂĽ cups (113 grams) chopped honey-roasted peanuts
- Garnish: flaked sea salt
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Line a baking sheet with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, butter, peanut butter, brown sugar, and honey at medium velocity till creamy, 1 to 2 minutes, stopping to scrape paddle and backside and sides of bowl. Add egg and egg yolk, beating till mixed. Beat in vanilla. Scrape sides of bowl.
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In a medium bowl, whisk collectively flour, baking powder, kosher salt, and baking soda. With mixer on low velocity, progressively add flour combination to butter combination, beating simply till mixed and stopping to scrape sides of bowl. Beat in peanuts.
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Utilizing a ½-cup dry-measuring cup, scoop a scant ½ cup (about 122 grams) dough, and place 2 inches aside on ready pan. Press a 3-tablespoon spring-loaded scoop, rounded aspect up, into center of every dough scoop to create a mounded middle with a border. Cowl and refrigerate for no less than 2 hours or in a single day.
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Preheat oven to 350°F (180°C). Line a big baking sheet with parchment paper.
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Place dough 3 inches aside on ready pan. Garnish with sea salt, if desired.
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Bake till golden brown, 17 to twenty minutes, rotating pan midway by means of baking. Whereas cookies are nonetheless scorching, gently swirl a 4- to 5-inch spherical cutter in a round movement round every cookie to create a fair spherical. Let cool on pan for 10 minutes. Take away from pan, and let cool utterly on a wire rack. Retailer in an hermetic container for as much as 3 days.
