Honey-Peanut Butter Cookies
I totally lived on peanut butter growing up. I would forsake any other meal for a peanut butter and jelly sandwich. I slathered peanut butter on everything. When I say everything, I mean everything. I could never get enough of the stuff, and I still eat it almost every day. However, with all of that peanut butter eating, a popular trend escaped me… the peanut butter and honey combo. Suddenly within the last year or so, I’ve heard of folks eating peanut butter and honey sandwiches. I’ve seen jars of honey peanut butter show up at the grocery store. Pictures of honey-peanut butter ice cream have popped up on Pinterest. I might be late hopping on this train, but I couldn’t let honey-peanut butter cookies pass me by.
I’ve made quite a few different peanut butter cookies in my day, and these rank right up there at the top with my favorites. The honey flavor is subtle, hitting you just as you finish chewing and lingering a bit on the tongue. Once I made at ate these, I realized how silly it was that I never got the connection between peanut butter and honey. Hello! Honey-roasted peanuts! Doh! My grandma always kept a jar of honey-roasted peanut in her pantry when I was a kid, and I just could not help myself. If allowed, I would have eaten that entire jar in one day.
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Now that the combination of peanut butter and honey is in my life, I’m not letting it go. Grape jelly will always be my 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
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
Instructions
- 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
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I just made these and they smell wonderful! When you said a two tablespoon ice cream scoop I improvised and used two tablespoons and they ended up HUGE and yummy! Haha
I just made these and they are fantastic! I love how soft and chewy they are!
Peanut Butter are some of my favorite cookies. Thank you for sharing your recipe.
I did these with butter and used coconut palm sugar in place of the white sugar as this is what I had on hand…delicious! :)
I’ve had these Pinned for months but didn’t get to them before the holiday baking whirlwind. Decided these were the perfect baking project for my 3 year old and I – simple ingredients & instructions, minimal wait time, and doesn’t make more cookies than we can handle on a cold weather, home bound weekend. They are so delicious and will definitely be a part of our regular cookie rotation from now on. Thank you!
Hi. I just made your recipe today and I wanted to share a few ways I tweeked mine: Instead of vegetable shortening I used coconut oil. I did not add any sugar (honey is sweet enough), though I did roll them with some brown sugar. I also realized on my second batch to only bake them 8 mins., otherwise they turn out more like a cake, instead of soft and chewy.
Thanks for sharing your recipe. :)
These look so yummy. Do you think I could substitute canola oil for the shortening?
I would not recommend substituting oil for the shortening, it would change the consistency of the cookies.
Thank you so much for sharing this recipe. I made some last night and it was good. Although, I didn’t use shortening because I didn’t have any and no brown sugar either, but mine still turned out delicious. The kids couldn’t stop eating them. I also used a WOWButter, which is not made of Peanuts so mine is a Peanut-free cookies. :)
http://www.chetopianfamily4.com/2013/10/food-share-honey-wow-butter-cookies.html
This is just what I was looking for, sounds divine. Off to the kitchen right now!
Just tried these today and the husband LOVED them! I saw the recipie on Pinterest and thought I could give them a whirl. I did have to substitute margarine for the shortening because it was all I had on hand and they still came out delicious.Thanks for sharing it!
I love peanut butter and I love honey. Thanks for this recipe, it sounds amazing! :-)
These look great but after making a batch, my family is not impressed. They rated it ‘passable’. Back to traditional peanut butter cookie.
These cookies look great! Pub pairs so well with so many flavors. Pbj will always be the best!
Loved these. For my second batch, I didn’t have enough honey so I used half honey and half brown sugar Splenda. Substituted Splenda Blend in both batches for the white sugar. Great taste/Great texture. So good that my Boston Terrier snatched one off my cooling table on the porch. He then put himself in timeout (family room sofa) all by himself for a half hour. Knew he was a bad boy but it was probably worth it!
Ha! I thought I was the only one that did maple syrup and peanut butter!! That was my second favorite sandwich to PB and Honey when I was a kid. I just had to try these cookies. I did substitute coconut oil for the shortening and I still got nice chewy cookies. Thanks for sharing!
This is so good!! I love peanut butter cookies!
Oh my gosh… I made these a few nights ago and they are amazing! I didn’t have any vegetable shortening on hand so I substituted and equal amount of butter and then I made my cookies extra big so they’re about 4 inches across. They came out perfect… so chewy and delicious! Thanks for the recipe!~
mmm peanut butter cookies are one of my favorite things, and peanut butter and honey. Great idea. I too love a good pb and honey sandwich so these cookies sound perfect!
nice twist on a pb cookie!
i could not help but smile when i read this post. you know, i first ate pb when my father sent it back in a package from the states. i must have been eight years old and it was a real novelty in pakistan. anyway, i had heard about pb and jelly but could not understand the fuss. but we have very good local honey and that is how i always ate my pb. it is such a classic combination and a shame that it has taken a while to become a rave. i am sucker for pb cookies and here’s my favourite version –
http://comeconella.blogspot.co.uk/2011/10/peanut-butter-and-chocolate-chip.html
Can i use butter/margarine in stead of the shortening?
its not available where i live.
Hi Hannah, I really do recommend shortening in this recipe. If you must substitute, I can’t guarantee the results will be the same. I would go with butter and then replacing at least half of the granulated sugar with brown sugar.
Yum what an amazing combination! It had escaped me too
I am not a big pb lover but with honey, I might break down!
WOW – I agree, I will put peanut butter on anything and am just coming to realize how awesome honey is with peanut butter. I will be making these soon, next time I need some cookies (love the almost healthy factor with all those natural sugars & fats too)
Oh my! I just adore PB anything. PB cookies made with honey and honey-roasted peanuts totally rule. I enjoy baking with alternative natural sugars, too. Your cookies look delightfully chewy, Michelle! Thanks for sharing!
These cookies look so moist and fluffy, beauties!
I bet these taste amazing!
I love both peanut butter and honey, so these sound like the most wonderful little mix! Thanks for sharing this great recipe!
A delicious sounding new way to make an old favorite….pinned!
Honey/PB is definitely a classic combo that I can never get enough of. Have you tried Perfect Foods Bars – the peanut butter ones? You can find them at Whole Foods in the refrigerator section. They literally taste like honey peanut butter cookie dough, but they are healthy and made with all natural ingredients. They are high in fat because of the peanut butter, but they have other good-for-you nutrients that make up for it (like lots of protein – they keep you full for awhile!). I am completely addicted, and this post made me think of them!