The Ultimate Peanut Butter Cookie

The Ultimate Peanut Butter Cookie lives up to its name!  Once you try these chewy, tender, slightly crunchy cookies, you will forego the traditional criss-cross peanut butter cookies forever!  And, how pretty are they?  All the lovely colors and sparkle add to the enjoyment of these cookies!

What makes these cookies different and better than a traditional criss-cross peanut butter cookie?  First we’re layering peanut butter flavors:  peanut butter is in the dough and then we’ve got crunchy chopped peanuts in the coating.

Then, we’re adding some honey in place of the sugar to give it a dense and chewy texture.

And finally, if you chill them for 30 minutes, you’ll get a thin but rich cookie.  If you chill them longer, they will be thick but soft.  It’s all about how you like your cookies!

Begin by mixing the butter and peanut butter in the bowl of a stand mixer (or hand mixer) until smooth.  Add the brown sugar, then the honey, egg and vanilla extract.

Add the baking soda, salt and cornstarch.  

Lastly, mix in the flour.  Cover the bowl and chill it for at least 30 minutes.

In a small bowl, combine all of the ingredients for the peanut crunch sprinkles.

Use a large scoop to make balls of dough.  Roll them in the sprinkles and place on a cookie sheet.  Bake them for 12-14 minutes.  You can nudge them into a circle using the inside curve of a fork or leave them freeform. Transfer them to a rack and continue to bake the remaining cookies.

Serve at room temperature!  Enjoy the best peanut butter cookie you’ve ever had!

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Lastly, if you make The Ultimate Peanut Butter Cookie, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

The Ultimate Peanut Butter Cookie

Makes: 15 cookies

Prep Time: 20 minutes

Bake Time: 12-14 minutes per sheet

Total Time: 1 hour plus chill time 30 minutes


Peanut Butter Cookies:

  • 1/2 cup unsalted butter, room temp
  • 2/3 cup creamy peanut butter
  • 3/4 cup light brown sugar
  • 3 tbsp honey
  • 1 large egg
  • 1 & 1/2 tsp vanilla extract
  • 3/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 2 tsp cornstarch
  • 1 & 1/3 cup all-purpose flour

Peanut Crunch Sprinkles:

  • 3 tbsp granulated sugar
  • 3 tbsp sparkling sugar (or more granulated sugar)
  • 3 tbsp rainbow sprinkles
  • 1/4 cup dry roasted salted peanuts, uniform finely chopped


Peanut Butter Cookies:

In a large mixing bowl using a hand or stand mixer with the paddle attachment, mix the butter and peanut butter until smooth. Add the brown sugar and mix again until smooth. Mix in the honey, egg, and vanilla extract.

Then mix in the baking soda, salt, and cornstarch until well incorporated.

Last, mix in the flour. Switch to a rubber spatula and mix by hand to ensure it’s fully mixed in.

Cover the bowl and chill for at least 30 minutes. (30 minutes of chilling will provide a cookie that looks like the photos here, but chill for a couple hours and the cookie will bake a bit thicker.) You can also chill the dough overnight. To do so, chill the dough for 30 minutes then roll and coat the balls, cover, and chill overnight.

Preheat the oven to 350°F and line a large baking sheet with parchment paper.

In a small dish, mix together the peanut sprinkles. Feel free to add more sprinkles or peanuts for a hefty coating.

Using a large cookie scoop (3 tbsp worth), scoop the dough and roll in the coating. The dough should be soft and a tiny bit sticky.

Place 4-6 cookies on the baking pan and bake for 12-14 minutes or until the edges are golden and the center looks pale, puffed, and slightly underdone.

Immediately after pulling the cookies from the oven, use the inside curve of a fork to nudge in the sizes to create uniform cookies, if desired. Let the cookies rest on the pan for a couple minutes, then transfer to a cooling rack and continue baking the batch.

The cookies are best at room temperature. Enjoy!

Recipe by Butternut Bakery


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