Thick & Chewy Peanut Butter Chocolate Chip Cookie Recipe

🧂 Ingredients

• 10 ounces all-purpose flour

  (2 cups, see note)
• ½ teaspoon baking soda
• ½ teaspoon table salt
• 4 ounces unsalted butter

  (at room temperature)
• 8 ounces dark brown sugar

  (1 cup)
• 4 ounces granulated sugar

  (½ cup)
• 3 ounces honey

  (¼ cup)
• 9 ounces peanut butter

  (1 cup)
• 2 large eggs
• 2 teaspoons vanilla extract
• 10 ounces chocolate chips

  (1 ⅔ cup)
• 4 ounces honey-roasted peanuts

  (1 cup, chopped)

Instructions

• 1 Preheat the oven to 350 °F. Line 2 half sheet pans with parchment paper or
  silicone baking mats.
• 2 In a bowl, whisk together 10 ounces all-purpose flour, ½ teaspoon baking soda, ½
  teaspoon table salt and set aside.
• 3 In a mixer bowl, beat 4 ounces unsalted butter, 8 ounces dark brown sugar, 4
  ounces granulated sugar until light and creamy. Add 3 ounces honey and 9 ounces
  peanut butter and mix to combine. Add 2 large eggs and 2 teaspoons vanilla
  extract. Turn off the mixer and scrape the bowl. Add the dry ingredients and
  turn the mixer to low speed until the flour is partially incorporated. Add 10
  ounces chocolate chips and 4 ounces honey-roasted peanuts. Increase speed to
  medium and mix just until combined.
• 4 Use a #40 scoop (3/4 oz) or tablespoon to scoop the dough into 1.5" balls. Place
  the cookie balls onto the sheet pan, spacing them 2" apart. At this point some
  or all of the cookie balls can be frozen to be baked later.
• 5 Bake until the edges of the cookies are beginning to brown and the tops are
  lightly puffed and still soft, about 10 minutes. Cool for 5 minutes before
  transferring to a cooling rack.

Nutrition Info