crunchy peanut butter cookies

Crunchy Peanut Butter Cookies


  • 3/4 cup Creamy Honey Peanut Butter
  • 1/2 cup Butter
  • 1/3 cup Sugar
  • 1/3 cup Light Brown Sugar Packed
  • 1 Egg Room Temp Preferred
  • 3 tbsp Milk
  • 1 tsp Vanilla Extract
  • 1 1/2 cup All purpose flour
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • Colored Sugar For Rolling
  • Dark Chocolate Chips


  1. Preheat the oven to 350 degrees

  2. Using a mixer, blend together the butter and peanut butter for 30 seconds

  3. Add both sugars and mix for another 30 seconds

  4. Add the egg, milk and vanilla and blend for another 30 seconds

  5. In two batches add the flour, baking soda and salt. Using a spatula, mix until just blended through

  6. Ideally you should chill the dough for at least two hours

  7. Roll each cookie (approx 1 teaspoon of batter) in your palm and then place in a bowl of colored sugar. Carefully roll it around until coated and transfer to a parchment paper lined cookie sheet. If you happen to be using polish pottery, skip the parchment. No need to use non stick spray either

  8. Cook for 5 minutes

  9. Remove from the oven and add a chocolate chip to the center of each cookie immediately