Honey Peanut Butter Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
36 cookies
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Course
Baked Goods
Honey Peanut Butter Cookies
Description
The recipe begins by creaming together softened unsalted butter and creamy peanut butter with honey, light brown sugar, and granulated sugar to achieve a fluffy base. Eggs and vanilla extract are incorporated next for moisture and flavor. Dry ingredients including all-purpose flour, baking soda, baking powder, and salt are then gradually mixed in to build structure and leavening.
Cookie dough balls are rolled in granulated sugar, placed on parchment-lined sheets, and flattened with a fork before baking. Baking at 350°F for 10 to 12 minutes produces cookies that are lightly crisp on the edges and soft within, with a pleasant peanut butter and honey sweetness balanced by the sugars.
These cookies store well in an airtight container at room temperature for up to a week. Substituting butter-flavored shortening for butter is possible without significant texture loss.
Ingredients
- ½ cup butter softened, unsalted
- 1 cup peanut butter creamy
- 1 cup honey
- ½ cup light brown sugar lightly packed
- ½ cup granulated sugar
- 2 large egg
- 2 teaspoons vanilla extract pure
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
For rolling dough balls:
- ½ cup granulated sugar
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter, peanut butter, honey, brown sugar, and granulated sugar on medium speed until well combined and fluffy - about 3 minutes.
- Add eggs and vanilla; mix well.
- In a large bowl, whisk together flour, baking soda, baking powder and salt. Gradually add the dry ingredients into the peanut butter mixture and mix on low speed until combined.
- Using a medium cookie scoop (about 2 tablespoons) form dough into balls, roll in sugar, and place on prepared baking sheets. Flatten with a fork. Bake in preheated oven for 10-12 minutes. Allow cookies to cool on baking sheets for about 5 minutes before removing to a wire rack to cool completely.
Notes
- Butter-flavored shortening can be used instead of butter if preferred.
- Store cookies in an airtight container at room temperature; they will keep for up to one week.
- Rolling dough balls in sugar before baking contributes to a slight crispness on the outside.
User Reviews
Overall Rating
4.5
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