Chewy Honeyed Peanut Butter Cookies

Shauna Sever

No need to chop the peanuts here–you want them in the mix all nice and chunky. The mixer should break them up just enough.


  • 4 tablespoons (2 ounces/57 grams) unsalted butter, at room temperature
  • 1/2 cup (4 1/2 ounces/128 grams) well-stirred, salted, chunky natural peanut butter
  • 1/2 cup (4 ounces/113 grams) firmly packed dark brown sugar
  • 1/3 cup (4 ounces/113 grams) honey
  • 1 large egg
  • 1 1/2 cups (6 3/4 ounces/192 grams) unbleached all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups (5 1/4 ounces/150 grams) honey-roasted peanuts


Position a rack to the center of the oven and preheat it to 350°F. Line two baking sheets with parchment paper.

Into a medium bowl, sift together the flour, baking soda, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, peanut butter, and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the honey and egg until smooth. Reduce the mixer speed to low and stir in the flour mixture. When the dough is smooth, stir in the peanuts.

Using a tablespoon-sized scoop, portion the dough out onto the prepared baking sheets. Bake until just set, but still soft in the centers (you should be able to lift just the edges of the cookies off the sheet). Let the cookies cool completely on the baking sheets. Store in an airtight container for up to 5 days.

* * *

From Real Sweet by Shauna Sever. Copyright 2015 William Morrow Cookbooks. Photos by Shauna Sever.

Makes 2-3 dozen
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