Honey Peanut Butter Cookies
The perfect blend of creamy peanut butter and sweet honey, Honey Peanut Butter Cookies offer a delightful treat that satisfies your cravings. These easy-to-make cookies are perfect for any occasion, from casual snacking to festive gatherings. Indulge tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- ½ cup Unsalted Butter softened
- ½ cup Peanut Butter
- ½ cup Dark Brown Sugar firmly packed
- 2 tablespoons Honey
- 1 large Egg room temperature
- 1 large yolk Egg Yolk room temperature
- 1½ teaspoons Vanilla Extract
- 1½ cups All-Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Baking Soda
- 1¼ cups Honey-Roasted Peanuts chopped
- to taste pinch Flaked Sea Salt for garnish
Instructions
- Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, peanut butter, brown sugar, and honey. Beat this mixture on medium speed until creamy, about 1 to 2 minutes, stopping occasionally to scrape the paddle and the sides of the bowl.
- Add the egg and egg yolk to the mixture. Beat until fully combined.
- Next, add the vanilla extract and scrape the sides of the bowl to incorporate.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda.
- Gradually add the flour mixture to the butter mixture with the mixer on low speed, beating until just combined.
- Gently fold in the honey-roasted peanuts.
- Using a ½-cup dry-measuring cup, scoop out a scant ½ cup of dough and place it 2 inches apart on the prepared pan.
- Press a 3-tablespoon spring-loaded scoop into the middle of each dough scoop to create a mounded center.
- Cover the dough and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 350°F (180°C) and line another baking sheet with parchment paper.
- Place the chilled dough 3 inches apart on the prepared pan and garnish with flaked sea salt.
- Bake until golden brown, about 17 to 20 minutes, rotating the pan halfway through.
- While the cookies are still hot, gently swirl a round cutter around each cookie to create a perfect round shape.
- Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Store any leftovers in an airtight container for up to 3 days.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Freezing: These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container.
- Variations: Experiment by adding dark chocolate chips or a sprinkle of cinnamon for a unique twist.
- Serving: Enjoy these cookies warm with a scoop of vanilla ice cream.
- Gifting: Package cookies in decorative boxes for thoughtful gifts.