I decided to call these cookies Chewy Peanut Butter Graham Cookies because they taste exactly like peanut butter spread on a graham cracker! The difference is, they are extremely chewy… It really is a chewy cookie lovers dream! This post contains affiliate links. Please see my disclosure for more information.
Delicious and Chewy
When that crisp weather comes along, I find myself craving the taste and smell of cinnamon. That was my starting point when it came to creating this recipe. I wanted to use it differently than it’s typically used, though. I had the idea of combining it with peanut butter knowing that could either be a huge hit or miss… My husband, a huge peanut butter fan, definitely gave me some weird looks when I ran it by him.
The end result of baking with cinnamon, honey, and peanut butter was everything I had hoped for… delicious! Funny thing is, I wasn’t at all trying to replicate the taste of a graham cracker, but when I took my first all bite all I could taste was peanut butter and a graham cracker.
The cookies are chewy because of the shortening, honey, and brown sugar combo. Definitely a win for texture! Even if these cookies were flavorless (which they are not!) I think I might still find them irresistible based on texture alone.
I know I’ve talked a lot about the flavors, but I must also point out that these cookies are NOT very sweet. They have that same subtle flavor of a graham cracker, and then the peanut butter comes through. I loved them and so did all of my taste testers, but If you feel you’d like a sweeter cookie, just add a little vanilla extract when you are adding your eggs.
How They Came Together
As I often like to do, I filmed myself preparing these cookies. Please enjoy!
Preparing Your Cookies
You really will be fine making these cookies just by following my recipe, but I’m happy to share some tips here.
I prepared my dough with a hand mixer in the video above because it is easier to film with. A hand mixer doesn’t obstruct the view of the camera the way a stand mixer does, but honestly, I use my stand mixer normally. It’s less messy. If you have one, I’d go with that.
Use a cookie scoop to form your cookies if possible. Not only does it create uniformity in the way the cookies look, but it will also ensure they all bake evenly. I always get compliments that my cookies all are exactly the same size… this is why.
Be sure to bake the cookies on a parchment lined cookie sheet. I go through parchment paper like water! It’s the best way to non-stick bake in my opinion. You can also use a silicone mat… I just like the no cleanup of parchment. Whatever you prefer will do the job, just make sure your sheets are lined.
Before you bake the cookies flatten them with a fork dipped in flour. Feel free to refer to my video above if you’d like to see how much I flattened them.
My cookies baked perfectly in 9 minutes, but that’s in my oven. Check yours around 8 minutes and they can need to stay in for as long as 10 minutes.
Remove your cookies to wire racks to cool almost immediately. They will continue to brown and bake if left on the sheet.
I found that these cookies taste even better the longer they have sat. Make sure you keep them in an airtight container or ziptop storage bag. by day 2, day 3, and even beyound… they will be incredible!
Eating these peanut butter cookies with a twist makes me so happy! I hope they do the same for you. If you do enjoy this recipe please share it with your friends.
Happy baking! xoxo, Katie
These cookies are irresistible! They taste like peanut butter and graham crackers but have the most amazingly chewy texture.
- 1/2 cup shortening
- 1 cup peanut butter
- 1 cup honey
- 2 large eggs lightly whisked
- 3 cups flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 1/2 teaspoon salt
Preheat your oven to 350 degrees
Mix peanut butter, shortening, and honey until fully combined.
Add eggs and mix until fully combined.
In a separate bowl combine sugars, flour, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients to your peanut butter mixture and mix until fully incorporated.
Using a cookie scoop, roll dough into balls and place onto cookie sheet a couple inches apart.
With a fork dipped into flour, flatten the cookies on the pan in a criss-cross pattern.
Bake for 8-10 minutes.
Cool on wire racks right after they come out of the oven.
Store the cookies in an airtight container.