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Honey Peanut Butter Cookies Recipe

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3.9 from 12 reviews

These Honey Peanut Butter Cookies are a deliciously chewy treat combining creamy peanut butter, natural honey, and a perfect balance of sugars. Softened butter and a touch of vanilla bean paste elevate the classic cookie flavor, while a fork-flattened top gives them that iconic crisscross pattern. Perfect for snack time or dessert, these cookies are easy to make and yield a large batch ideal for sharing.

Ingredients

Wet Ingredients

  • ½ cup unsalted butter (softened)
  • 1 cup creamy peanut butter
  • 1 cup honey
  • ½ cup lightly packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla bean paste

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar (for rolling dough balls)

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
  2. Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer in a large bowl, beat the softened butter, creamy peanut butter, honey, light brown sugar, and granulated sugar on medium speed until the mixture becomes well combined and fluffy, about 3 minutes. This ensures a light texture in your cookies.
  3. Add eggs and vanilla: Incorporate the eggs and vanilla bean paste into the creamed mixture, mixing well to evenly distribute the flavors throughout the dough.
  4. Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the peanut butter mixture, mixing on low speed until fully combined, being careful not to overmix.
  5. Form and roll dough balls: Using a medium cookie scoop (approximately 2 tablespoons), scoop the dough and roll each ball in the additional ½ cup granulated sugar. Place the coated balls onto the prepared baking sheets, spacing them adequately to allow for spreading.
  6. Flatten and bake: Gently flatten each dough ball using a fork to create a crisscross pattern on top. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set but the centers remain soft.
  7. Cool the cookies: Allow the cookies to rest on the baking sheets for about 5 minutes after removing from the oven to set, then transfer them to a wire rack to cool completely. This helps them firm up and finish baking with residual heat.

Notes

  • Ensure the butter is softened, not melted, for best creaming results.
  • Use parchment paper or silicone mats to prevent sticking and promote even baking.
  • Rolling the dough in sugar before baking adds a sweet crunchy texture to the cookie exterior.
  • Do not overbake; cookies should be soft in the center when removed from the oven.
  • Storage suggestion: Keep cookies in an airtight container at room temperature for up to 5 days.
  • For a nuttier crunch, consider adding chopped peanuts to the dough.

Find it online: https://recipeplenty.com/honey-peanut-butter-cookies-recipe/