Peanut butter cookies have always been a favorite of mine—at least in theory. The smell alone is enough to draw me in every time: that rich, nutty aroma with just a hint of sweetness. It promises so much. But more often than not, my excitement is short-lived. I bite in expecting something soft and rich… and instead I get a dry, crunchy disappointment.

Don’t get me wrong—there’s a time and place for a crisp cookie, think Oreo’s. But a homemade peanut butter cookie? To me, that deserves to be chewy. Cozy. Soft in the middle with just a bit of golden edge, like it just came out of Grandma’s oven five minutes ago.

After years of trying recipe after recipe, I finally landed on the perfect one. These peanut butter cookies are soft and chewy, with just the right balance of sweet and salty. They’re the kind of cookie that lives up to their smell—warm, satisfying, and just a little nostalgic.

Whether you’re baking them for a family gathering, an after-school treat, or just because it’s Tuesday and you deserve a cookie, this recipe will not let you down. These cookies have become a regular in our house, and I hope they’ll become a favorite in yours too.

Peanut Butter Cookies

Ingredients:

1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups packed dark brown sugar
1 cup creamy peanut butter
2 large eggs
4 tbsp butter, melted and cooled
2 tbsp honey
1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees. Line two 18×13 baking sheets with parchment paper or silicone mats.
2. Whisk flour, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk sugar, peanut butter, eggs, melted butter, honey, and vanilla until smooth.
4. Using a rubber spatula stir in flour mixture until soft dough forms.
5. Roll dough into balls and evenly space on prepared sheets with 12 dough balls per sheet. Each cookie is about 2 tbsp of dough. Gently flatten dough balls into a 2 inch disc.
6. Bake cookies 10 – 12 minutes, rotating pan halfway through. Edges should be just set and beginning to brown. Let cookies cool on sheet for 5 minutes before transferring them to a wire rack to cool completely.