Honey-Peanut Butter Cookies
We've made quite a few different peanut butter cookies in our day, and these rank right up there at the top with our favorites. The honey flavor is subtle, hitting you just as you finish chewing and lingering a bit on the tongue. Once we made at ate these, we realized how silly it was that we never got the connection between peanut butter and honey. Hello! Honey-roasted peanuts! Doh! Our grandma always kept a jar of honey-roasted peanut in her pantry when we were a kid, and we just could not help myself. If allowed, we would have eaten that entire jar in one day.
Now that the combination of peanut butter and honey is in our life, we're not letting it go. Grape jelly will always be our first love, but a girl can have room in her heart for more than one pb love, right?!
One year ago: Butternut Squash and Bacon Mac & Cheese
Three years ago: The Baked Brownie
Six years ago: Ina’s Outrageous Brownies
Honey-Peanut Butter Cookies
Yield: 24 cookies A recipe for Honey-Peanut Butter Cookies; tastes just like honey roasted peanuts!- 1½ cups (187.5 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ¾ teaspoon (0.75 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) salt
- ½ cup (129 g) creamy peanut butter
- ½ cup (169.5 ml) honey
- ¼ cup (51.25 g) vegetable shortening
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- ¼ cup (50 g) granulated sugar, in a small bowl, for rolling cookies
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder and salt; set aside.
- In the bowl of an electric mixer, cream together the peanut butter, honey and shortening on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. Give the mixture a final stir with a rubber spatula to ensure all of the flour has been incorporated.
- Use a medium cookie scoop (about 2 tablespoons of dough) to scoop out dough and roll into a ball between the palms of your hands. Roll in the sugar and place on the prepared baking sheets about two inches apart. Using fork tines, press a criss-cross pattern into the tops of the cookies, flattening them into disks.
- Bake until lightly golden brown, about 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, then use a spatula to remove them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.
Notes
Nutritional values are based on one serving
- Yield: 24 cookies
- Prep: 15 minutes
- Cook: 15 minutes
- Total: 30 minutes
Ingredients
- 1½ cups ( 187.5 g ) all-purpose flour
- ½ cup ( 100 g ) granulated sugar
- ¾ teaspoon ( 0.75 teaspoon ) baking soda
- ½ teaspoon ( 0.5 teaspoon ) baking powder
- ¼ teaspoon ( 0.25 teaspoon ) salt
- ½ cup ( 129 g ) creamy peanut butter
- ½ cup ( 169.5 ml ) honey
- ¼ cup ( 51.25 g ) vegetable shortening
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- ¼ cup ( 50 g ) granulated sugar, in a small bowl, for rolling cookies
Method
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder and salt; set aside.
- In the bowl of an electric mixer, cream together the peanut butter, honey and shortening on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. Give the mixture a final stir with a rubber spatula to ensure all of the flour has been incorporated.
- Use a medium cookie scoop (about 2 tablespoons of dough) to scoop out dough and roll into a ball between the palms of your hands. Roll in the sugar and place on the prepared baking sheets about two inches apart. Using fork tines, press a criss-cross pattern into the tops of the cookies, flattening them into disks.
- Bake until lightly golden brown, about 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, then use a spatula to remove them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.
