Double Delight Peanut Butter-Honey Cookies
Prep time
Cook time
Total time
Serves: 20 cookies
For the Cookies:
  • 1 cup all purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup chunky peanut butter
  • ¼ cup unsalted butter, softened
  • ½ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 1 tablespoon honey
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Filling:
  • ½ cup confectioners' sugar
  • ⅔ cup creamy peanut butter
  • 1 tablespoon honey
For the Coating:
  • ⅔ cup finely chopped honey roasted peanuts (or any mixture of nuts - I used salted walnuts, almond, peanuts, cashews, and hazelnuts)
  • 2 tablespoons granulated sugar
  • ¾ teaspoon ground cinnamon
  1. In a medium sized mixing bowl, sift together flour, baking soda and salt.
  2. In a large mixing bowl, beat together peanut butter, butter, brown sugar, granulated sugar and honey, until creamy (about 1-2 minutes).
  3. Beat in egg and vanilla until well combined. Gradually beat in flour until well combined. Place dough in freezer for 15 minutes, stir, and freeze for an additional 15 minutes (I just put mine in the freezer for as long as it took me to make the filling and coating).
  4. Meanwhile, prepare the filling: Sift confectioners' sugar into a medium sized mixing bowl. Beat confectioners' sugar, peanut butter, and honey until well combined.
  5. Preheat oven to 375 degrees F. Coat a large sheet pan with cooking spray or line it.
  6. Make the coating by stirring together nuts, sugar, and cinnamon in a small bowl, until well combined.
  7. Remove bowl from freezer. Take each piece of dough, roll into a ball and then flatten with your hand, place a peanut butter ball in the center, and wrap dough around ball. Roll ball in your hands to shape better. Roll balls in nut mixture, to coat completely; place on prepared sheet pan. Coat the bottom of a glass with cooking spray and flatten cookies. Don't flatten too much, though!
  8. Bake at 375 degrees F for 13-15 minutes, or until edges of cookies are golden brown. Allow to cool completely on the baking sheets.
Adapted From
Recipe by The Crepes of Wrath at