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Peanut Butter Cookies

Peanut Butter Cookies

Serves: Makes 64 cookies

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3/4 cup (1 1/2 sticks) butter or margarine, room temperature
1 (12-ounce) jar chunky peanut butter
1 3/4 cup packed brown sugar
2 eggs
1/4 cup plus 2 tablespoons honey
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup oats (optional)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup peanut butter chips
8 regular size peanut butter cups, chopped


Heat oven to 350 degrees.

In a large mixing bowl, cream the butter, peanut butter and brown sugar for 5 minutes. Beat in eggs, honey and vanilla.

In a small bowl, combine the flour, oats (if using), baking soda and salt. Beat into the butter mixture, stirring until well-combined. Stir in the peanut butter chips. (If mixture is too sticky to handle, chill for 1 hour.)

Drop by rounded tablespoons, 2 inches apart, onto cookie sheets. Sprinkle with chopped peanut butter cups. Bake 10 to 12 minutes, until lightly golden. Cool on cookie sheet for 2 to 3 minutes before transferring with a spatula to wire racks.


Per serving: 106 calories (percent of calories from fat, 50), 3 grams protein, 11 grams carbohydrates, 1 gram fiber, 6 grams fat (2 grams saturated), 13 milligrams cholesterol, 97 milligrams sodium.

About the recipe

A touch of honey, the optional addition of oats, the peanut-flavored candy chips and the peanut butter cups work together to catapult this cookie into the yum stratosphere.

We used Reese's Peanut Butter cups in this recipe. 

Total time for these cookies will be longer if you need to chill the dough 1 hour before baking. After you take them out of the oven, let them sit a minute or two on the cookie sheet before you attempt to move them.

Recipe courtesy of Cafe Aquaria at the Georgia Aquarium in Atlanta, Ga.