Soft & Chewy Peanut Butter Cookies (Self Rising Flour)
Calling all peanut butter lovers! Try my Soft & Chewy Peanut Butter Cookies with Self Rising Flour for the BEST peanut butter cookies the whole family will love.
- Prep Time: 10 minutes
- Chill Time: 2 hours - overnight
- Cook Time: 9-12 minutes
- Total Time: 0 hours
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven, Baking
- Cuisine: American
Ingredients
- 1 stick unsalted butter, softened to room temperature
- 1/4 tsp fine sea salt
- 1 egg, at room temperature
- 1 tsp vanilla
- 1/2 cup creamy peanut butter (not natural)
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 + 1/3 cup self-rising flour
- 1/3 cup granulated sugar (for rolling cookie dough balls in)
Instructions
- In a large mixing bowl, combine softened butter, peanut butter, honey, sea salt, and light brown sugar with an electric hand mixer. Mix on medium speed for 2 minutes, until the mixture turns lighter in color.
- Once mixture is smooth and combined, add in 1 egg and vanilla extract and mix for 15-20 seconds until incorporated.
- Next, add in flour in increments and mix with an electric hand mixer until just combined, being careful to not overmix.
- Cover and chill peanut butter cookie dough for a minimum of 2 hours or overnight (preferred).
- Once the cookie dough has fully chilled remove from fridge and preheat oven to 375 degrees.
- Use a cookie scoop to measure out cookies, and use your hands to roll the dough into smooth balls.
- Place granulated sugar into a shallow bowl and fully coat each cookie dough ball in sugar. Place evenly spaced apart onto a large parchment paper lined cookie sheet. Place the tray of cookies into the fridge to chill for 10 minutes.
- Once chilled, use a large fork that has been dipped into the granulated sugar and gently press criss-cross marks on the top of each cookie dough ball.
- Bake in the oven for 9-12 minutes or until the cookies are a light golden brown on the edges and bottoms.
- Let cookies cool on the pan for 2 minutes before transferring to a wire cooling rack to cool for 5-10 minutes.
- Serve and enjoy!
Notes
Store any leftover cookies in an airtight container at room temperature for up to 1 week, or freeze as directed in the notes below.
TO FREEZE (BAKED COOKIES):
Prepare and bake cookies as directed.
Once baked, allow cookies to completely cool and place in a freezer safe Ziploc bag or container for up to 3 months.
Once ready to eat, simply heat the cookies in the microwave for 30 seconds – 1 minute or until warm.
TO FREEZE (UNBAKED COOKIE DOUGH):
Use a cookie scoop to scoop out the dough into balls and place on a parchment paper lined baking sheet.
Place in the freezer or fridge (if space doesn’t allow in your freezer) and let the cookies chill for 1 hour or more.
Once the cookies have chilled enough to maintain their shape, place the cookie dough balls in a freezer safe bag or freezer safe container.
If layering the cookies, place a piece of parchment paper between layers to ensure they don’t stick together.
HOW TO BAKE FROM FROZEN:
Over the years I’ve found frozen cookie dough bakes best when you let the cookies thaw at room temperature for 30 minutes or so before baking.
You can also place the cookie dough in the fridge to thaw out overnight.
Bake the cookies as directed in the recipe card, and add an extra minute or two of baking time if needed.