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Honey Peanut Butter Cookies
4.5 from 78 votes

Honey Peanut Butter Cookies

Honey Peanut Butter Cookies combine creamy peanut butter and natural honey with brown and granulated sugars to create cookies with a sturdy yet tender texture. These cookies feature a sweet, nutty flavor accentuated by the warmth of vanilla and the depth of brown sugar. The dough is rolled in sugar and flattened with a fork, producing a lightly crisped exterior and soft center after baking. This recipe yields cookies that stay fresh for about a week when stored properly.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 36 cookies
Course: Baked Goods

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

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  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. 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.
  3. Add eggs and vanilla; mix well.
  4. 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.
  5. 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.