Peanut Butter and Honey Cookies

I don’t like peanut butter.  Weird, I know.  Well, I guess I like it sometimes… I mean a PB&J can be the best meal on Earth every once in awhile, and I loved those PB and honey sandwiches on toasted wheat bread my mom used to make when I was a kid.  But, alas, peanut butter just doesn’t do it for me.  However, there have been a few peanut butter cookies that I’ve liked, and I’m working on trying to perfect a recipe for them.  This was adapted from Taste of Home’s recipe and it’s pretty good.  They’re a little crumbly, but it’s a good recipe none the less.

Peanut Butter and Honey Cookies

adapted from Taste of Home

Go Buy This Stuff!

1/4 cup shortening

1/4 cup butter

1 cup peanut butter (I used smooth, but I don’t see why chunky wouldn’t be just as good)

1 cup honey

2 eggs

1/4 tsp salt

1/3 cup brown sugar

1/4 cup sugar

1 1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

Preheat to 350

Beat together butter and shortening. Add in peanut butter.

Add honey.

Beat in eggs.

Add vanilla and brown sugar.

In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

Gradually mix dry ingredients into wet ingredients.  Your dough will be moist and stick to itself but not to the sides of the bowl.

Pour some sugar into a small bowl. Roll dough into balls about 1 1/2 to 2 inches and roll in the sugar to coat.

Place cookies onto an ungreased cookie sheet.

Using the back of a fork, press cookies flat creating a cross hatch pattern.

Bake for 8 to 10 minutes, rotating half way through.  They will be dark around the edges and super delicate when you take them out of the oven.  Let them sit on the baking sheet for a couple minutes and then on a wire rack for a couple minutes so they can finish cooking.

Enjoy!

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Published in: on April 29, 2010 at 11:31 am  Comments (2)  

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2 CommentsLeave a comment

  1. I’ve learned that if you use Egg Substitutes (Egg Beaters/Better ‘n Eggs) in lieu of whole eggs, you tend to end up wiht more chewy/cake-like cookies. Perhaps that would help a bit with the crumbly part. With all the butter, shortening and peanut butter, it’s not like the recipe *needs* the added fat from the yolks. 🙂

    • SERIOUSLY, none of us need more fat in anything. These actually were much more chewy and less fluffy/crumbly the next day. I’ll try the Egg Beaters next time!


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