Honey Peanut Butter Cookies

Introduction

The rich flavor of honey melds perfectly with creamy peanut butter in these soft and chewy cookies. You get a delightful depth that ordinary sugar cookies can’t match, making each bite wonderfully comforting. They’re an ideal treat that feels both nostalgic and a bit special.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 36 cookies

Ingredients

½ cup unsalted butter (softened)
1 cup creamy peanut butter
1 cup honey
½ cup lightly packed light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1/2 cup granulated sugar

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, use an electric mixer to cream together the softened butter, peanut butter, honey, light brown sugar, and the first ½ cup of granulated sugar until smooth and well combined.
Beat in the eggs, one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a soft dough forms and no streaks of flour remain.
Place the remaining ½ cup of granulated sugar in a small bowl.
Scoop dough by rounded tablespoons, roll into balls, and then roll each ball in the sugar to coat lightly.
Place dough balls about 2 inches apart on the prepared baking sheets. Use a fork to press a classic criss-cross pattern into the top of each ball.
Bake for 9-11 minutes, or until the edges are just set and lightly golden. The centers will still look soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

For Thicker Cookies: Chill the dough for 30-60 minutes before scooping and baking.
Sugar & Spice: Add 1 teaspoon of cinnamon to the sugar used for rolling the dough balls.
Double-Dipped: Roll the dough balls in sugar both before and after pressing with the fork for an extra-crisp, sparkly exterior.
Cookie Sandwiches: Once cooled, sandwich two cookies together with a dollop of extra peanut butter or a simple vanilla frosting made from the recipe’s existing ingredients.

Tips for Success

For accurate flour measurement, spoon the flour into your measuring cup and level it off with a knife to avoid dense, dry cookies.
Ensure your butter is properly softened (cool to the touch but yields to gentle pressure) for the best creaming texture.
Don’t over-bake! The cookies will continue to set as they cool on the hot baking sheet.
Using parchment paper prevents sticking and makes cleanup incredibly easy.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. To restore a freshly-baked texture, you can reheat a cookie in the microwave for 8-10 seconds.

FAQ

Can I use natural peanut butter?

Yes, but the consistency may differ. For best results, use a commercial creamy peanut butter that is already well-stirred and emulsified.

My dough is very sticky. Is that normal?

Yes, due to the honey, this dough is stickier than some cookie doughs. Chilling it briefly or lightly wetting your hands can make it easier to handle when rolling.

Can I make these without the fork press?

Yes, but the press helps them bake evenly. If you skip it, you may need to adjust the bake time slightly as the cookies will be thicker.

Why are my cookies spreading too much?

This is likely due to butter that was too warm or an oven that wasn’t fully preheated. Ensure your dough is cool and your oven is hot before baking.

Can I freeze the cookie dough?

Absolutely. Scoop and roll the dough balls, then freeze them on a tray before transferring to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.

Can I use dark brown sugar instead of light?

While the ingredient list specifies light brown sugar, dark brown sugar can be used for a slightly deeper molasses flavor, but it may darken the cookie’s color.