Honey Peanut Butter Cookies

I’m always on the look-out for the best peanut butter cookie. I’ve tried many a recipe, but they don’t always come out as perfectly as I had hoped. They’re always too flat, too crunchy, or too dry. These, however, are a completely different story.

These are honestly the BEST peanut butter cookies that I’ve ever made or tried in my entire life. They’re light and delicate, but they still stay together and are moist and chewy. I opted to use crunchy peanut butter because I love the added texture it brings to a peanut butter cookie, but the recipe did call for honey, which really made these the best. It lends its light, sweet flavor to the salty, crunchy peanut butter and gives the cookies a melt-in-your-mouth quality. If you don’t make these cookies, you’re really going to be missing out!


Honey Peanut Butter Cookies
Your ingredients.

Honey Peanut Butter Cookies
Combine the flour, sugar, baking soda, and salt and set aside.

Honey Peanut Butter Cookies
Beat together the shortening, honey, and peanut butter together, then add in the eggs one at a time.

Honey Peanut Butter Cookies
Gradually mix in the flour until just moistened.

Honey Peanut Butter Cookies
Place your granulated sugar in a small bowl (I used whatever turbinado sugar I have left -not much- and granulated sugar combined).

Honey Peanut Butter Cookies
Roll the cookies into balls and then roll in sugar. Place on a lined and/or greased baking sheet, make criss-crosses with a fork, and bake at 350 degrees F for 9-11 minutes, depending on the size of the cookies (mine took about 9 1/2-10 minutes).

Honey Peanut Butter Cookies
Allow to cool and enjoy! These are seriously my favorite peanut butter cookies ever.

Honey Peanut Butter Cookies

Honey Peanut Butter Cookies
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • ½ cup shortening
  • 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
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • sugar for rolling (preferably raw sugar, but granulated works well too, it's what I used)
Instructions
  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.
Adapted From

 

30 Responses

  1. Krystle says:

    My boyfriend would love these! I dont like peanut butter and these pictures make me want to try them!

  2. ingrid says:

    Oh, yum, I bet these were the best! Kinda like honey roasted nuts which we all know are insanely good!

    Hey, Sydney! How about we see how well they travel? I can sacrifice for the greater good on this one. :)
    ~ingrid

  3. Megan says:

    Those look REALLY good. I think I need them in my life.

  4. michele sim says:

    these look so so good, but could i possibly use butter instead of shortening?

  5. Kate says:

    Your cookie recipes are always phenomenal. Just reading your impressions of the recipe and looking at the pictures makes me hungry.

  6. Nina says:

    These are wonderful! I was making them for my nephew, who prefers creamy peanut butter, so I made it with creamy. I have to agree, it would have been better with crunchy! I always love trying the recipes on this website. I can honestly say I’ve never been disappointed with the results. Thanks for passing this one along!

  7. Sarah says:

    I made these recently- and though I love the strong peanut butter and honey flavors, I can’t help but wonder if they would be better with butter. These are good, but it just seems like the overall taste of the cookie would be fuller with butter.
    Thanks for the beautiful photos and recipe.

  8. Kathleen says:

    Crisco makes a butter-flavored version that might do nicely in these cookies for those missing the butter flavor. I agree that there are times when shortening has its benefits over butter or margarine. In fact, that’s probably why the cookies I made with butter and stamped with a cookie stamper prior to baking did not turn out as beautiful as I had hoped.

  9. […] Honey Peanut Butter Cookies: These are honestly the BEST peanut butter cookies that I’ve ever made or tried in my entire life. They’re light and delicate, but they still stay together and are moist and chewy. I opted to use crunchy peanut butter because I love the added texture it brings to a peanut butter cookie, but the recipe did call for honey, which really made these the best. It lends its light, sweet flavor to the salty, crunchy peanut butter and gives the cookies a melt-in-your-mouth quality. If you don’t make these cookies, you’re really going to be missing out! Recipe from Crepes of Wrath. […]

  10. Shannon says:

    There are DELICIOUS! I just made them and I found them super easy and super tasty. However, I ended up with WAY more than 20 cookies.. 48 in fact. So you might want to half the recipe, unless you actually have that many people to feed..which I don’t. Just something to keep in mind. YUM!

  11. […] I baked some Honey Peanut Butter  Cookies adapted from crepesofwrath and Oatmeal White Chocolate Cranberry adapted from Martha Stewart’s site (I adapted […]

  12. Shirese says:

    I would love to try this and understand that shortening holds the shape better but from a person who finds lard a tad disgusting, are there any other tips on substituting butter for lard.

    • Sydney says:

      Shirese: You can just replace the shortening with butter, but they won’t be quite the same. Crisco shortening is actually made from vegetable oil, so there’s no animal fat in it at all, if that’s your problem. I really suggest using it.

  13. Christine says:

    Just stumbled onto your blog – you have a very thoughtful collection of recipes, thank you for sharing them!

  14. Maria Ines says:

    My Lord Have mercy on me.
    Esta receta es inigualable,Caramba !!,que cosa mas grande la vida!!
    estan suaves,super sabrosas y no se desparraman al comercelas..
    Adios dieta ,,Sorry! no mas dieta.

  15. Hannah says:

    I made these earlier today and they are nearly gone. They are so chewy which is exactly what I look for in a peanut butter cookie. And crunchy peanut butter beats smooth by a mile.

    • Sydney says:

      Hannah: I’m glad that you agree with me! I love crunchy peanut butter. I’m happy to hear that your cookies were nice and chewy – that’s the best way to have a peanut butter cookie.

  16. Kellie says:

    I made these cookies last week, and they turned out WONDERFULLY. The crunchy peanut butter and honey just made them so fantastic. The recipe made quite a lot of cookies, and they were very soft.

    If you haven’t yet, make them. It’s worth it!

  17. Anna Lee says:

    I made these a few weeks ago for a Valentine’s Day party and people could not stop raving about them! They were unbelievable delicious. I’m in no way a cookie-person, but now I am thanks to these! They truly are the best peanut butter cookies I’ve ever had! Thank you for the wonderful recipe!

  18. Amanda says:

    I made this cookies today for my husband, who’s very picky about his cookies! He hates crunchy or overly sweet cookies but loves honey, so I thought this recipe would be perfect for him. He loved them! (Me, too.) The only issue I had was that the cookies were still a bit too raw in the middle while dark golden on the outside, so I had to cook them a bit longer than the recommended time, but that’s probably the fault of my unreliable oven. Thank you for the awesome recipe!

    • Sydney says:

      Amanda: I’m sorry that they weren’t cooked enough! :( Maybe try flattening a bit more in the centers? Either way, I’m glad that they were still tasty!

  19. Germane says:

    I tried this recipe today – used vegetable shortening (Copha) but my cookies turned out super flat! Any ideas as to what went wrong? It was still tasty, but very soft and don’t really hold their shape – is that just because it’s still cooling down? Hope you can help :)

    • Sydney says:

      @Germane: They are quite soft cookies, but yes, you should wait to handle them until they are completely cool. Your baking soda/powder may also be old – they only keep for about 4 months before they must be replaced, which would account for the flatness. I hope that helps and I hope they still taste good!

  20. […] wherever I can. Now, I’ve tried a lot of peanut butter cookie recipes, and these are unlike my favorite, which includes honey. However, I have never had a peanut butter cookie that tasted so insanely […]

  21. admin says:

    Michele: Shortening melts at a higher temperature than butter, so the cookies will retain their shape better (and not fall flat) while still remaining soft and chewy. If you want to use butter, I really suggest using half butter and half shortening.

  22. admin says:

    Kate: Thank you so much! It really means a lot.

  23. admin says:

    Sarah: Butter will make the cookies more flavorful, but the shortening makes them retain their shape better (fluffier, more ‘perfect looking’ cookies) because shortening melts at a higher temperature than butter. I would recommend using half butter and half shortening to solve your problem.

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