Looking for a quick sweet treat using honey as a natural sweetener? Try these Peanut Butter Honey Cookies. As one of the most popular ingredients in many recipes, honey really shines when used in baked goods. These cookies showcase all the flavors of peanut butter and honey.
If you are a cookie monster, like me, you are probably already familiar with the deliciousness of peanut butter in cookies.
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And, being a beekeeper with a lot of extra honey on hand, I am always looking for interested ways to use honey.
Baking Peanut Butter Cookies with Honey – No Sugar
Honey is more than a natural sugar. In addition to that sweetness that we all know, honey acts as a humectant. It attracts moisture and helps baked goods stay moist.
- baking soda
- vanilla extract
- peanut butter
- Reese’s Peanut Butter Baking Chips
- white whole wheat flour
Peanut Butter: Though I normally use creamy peanut butter in recipes, you can use chunky if you wish. Natural peanut butter is a good choice as it does not contain High Fructose Corn Syrup.
Reese’s Peanut Butter Chips: These chips are optional but they do make a big difference. They really enhance the peanut flavor.
White Whole Wheat Flour: Using whole wheat flour gives added nutritional value. White wheat has a smoother texture for cookies in my opinion. However, you are free to choose and can use regular flour if you wish.
How to Make Peanut Butter Cookies Step by Step
While the oven is preheating to 350° F, line your cookie sheets with parchment paper. You can butter the pan instead but paper makes the cleanup much easier.
Mix the liquid ingredients in a medium size bowl. This is easier if the temperatures are warmer as both products can be stiff when cold. Add in your egg and vanilla and stir.
Now, combine the dry ingredients : baking soda, salt and flour in a separate bowl. Slowly combine the dry ingredients with the wet ingredients. Add a little of the flour mixture at a time until all is combined.
Now gently fold in your peanut butter chips. You can use a blender on slow setting or use a large spoon to incorporate chips into batter.
It’s time to scoop the cookie dough onto the baking sheet. You can use any size scoop but I find the tablespoon size to do well and produce a medium sized cookie.
Feel free to use a fork to squish them down in the traditional cookie shape – complete with cross hatch pattern.
Bake for 10-11 minutes, remove from oven. After resting for a minute or so, cool on bakers wire racks and enjoy!
Peanut Butter Honey Cookies
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large eggs
- 1 teaspoon vanilla extract
- 1 cup peanut butter
- 1 cup honey
- 1 cup Reese's Peanut Butter Baking Chips
- 2 cups white whole wheat flour
- Preheat your oven to 350 degrees and prepare your cookie sheet by lining with parchment paper.
- Mix peanut butter and honey well. When well mixed, add the egg and vanilla flavoring-stir in.
- In a separate bowl combine the baking soda and salt with the flour.
- Add the flour mixture to the peanut butter and honey mix, add a little at a time until well blended and a dough forms.
- Gently stir the peanut butter chips into the dough.
- Scoop tablespoon size pieces of dough and form into balls. If you wish, use a fork to gently press the balls down and give them the characteristic crosshatch design.
- Bake for 10-11 minutes in the preheated oven until the cookies start to turn golden brown.
- Remove from oven, let rest on the pan for 1 minute, then cool on a wire rack.
Are Your Peanut Butter Honey Cookies too Hard?
If this is the case, you probably cooked them a bit too long. Peanut Butter cookies continue to cook for a minute or so after being removed from the oven.
Next time, remove them from the oven a little sooner and they should be moist and softer.
Let me say that these peanut butter honey cookies have more body than the traditional greasy variety.
If you did not overbaked them but they are a bit firmer than you prefer – I heartily recommend 10 sec in the microwave – delicious!
Storing Cookies for Later
- In the unlikely event that your family doesn’t gobble these up right away, they freeze well.
- Place in a tight sealing container with as much of the air removed as possible and store for a month.
- Keep some in the freezer for times when you need a quick snack and have no time to bake.
While you are busy making cookies and have all the equipment handy, consider trying these Crispy Honey Cookies too – you can even make them in fun bee-themed shapes.
And for holidays or special occasions, my Honey Cranberry Cookies are unbeatable and make nice gift basket items.
Sometimes the world just needs a cookie. If you love peanut butter and enjoy using honey as a natural sugar source you must give this peanut butter honey cookie recipe a try.