Sunday, August 16, 2009

Honey Peanut Butter Cookies

I made these a few days ago, and was pretty impressed. I like PB cookies but I don't like crunchy cookies, which seems to be par for the course when it comes to PB cookies. They aren't flat, crispy or dry, they are really good. I used crunchy PB.

Honey Peanut Butter Cookies

1/2 cup shortening (I used butter, see note below)
1 cup crunchy peanut butter (the original recipe called for creamy, but crunchy is SO much better)
1 cup honey
2 eggs
3 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
sugar for rolling (preferably raw sugar, but granulated works well too, it's what I used)

1. Preheat the oven to 350 degrees F. In a bowl, combine the flour, sugar, baking soda, baking powder and salt, and set aside. In a standing mixer fitted with a paddle attachment (or a mixing bowl and hand mixer), beat the shortening, peanut butter and honey together for 3-5 minutes. Add in the eggs one at a time and mix well. Next add the dry ingredients to the peanut butter mixture and mix well, just until moistened (don't over beat! It's better to do the last bit of mixing by hand than to beat too much air into the dough).

2. Roll the dough into 1″ balls and roll in the sugar. Place on greased and/or lined baking sheets, make criss-crosses with a fork, and bake for 9-11 minutes. Remove from oven and let cool slightly on cookie sheets. Remove and place on a different surface to finish cooling. Store tightly covered. Makes 20 cookies.

***I used butter with no ill effects, although allegedly they are fluffier etc if they are made with shortening.


  1. Yummy, thanks for sharing the recipe. It was a big hit in class yesterday!