Peanut Butter Cookies


Made with honey, somewhat softer/chewier than other recipes


60 Cookies

Cooking with Honey, by Hazel Berto

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1/4 cup unsalted butter, room temperature (original recipe called for margarine)
1/2 cup peanut butter (130 grams)
1/4 cup white sugar
1/4 cup packed light brown sugar
1/2 cup honey (170 grams)
1 large egg
1/2 teaspoon vanilla
1 1/4 cups AP flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
3/8 teaspoon salt (1/8 tsp added to compensate for using unsalted butter)


Cream butter, peanut butter, white sugar and brown sugar.

Add honey and beat until smooth.

Add egg and vanilla and beat until a little fluffy.

Mix dry ingredients together, add to wet ingredients in several stages.

Form into balls, flatten with a fork, and bake on greased cookie sheet 10-12 minutes at 375 degrees. (Using a #100 scoop I got 60 cookies, a #60 scoop produced 36 cookies. The original recipe gave a yield of 48.)

Note, if you bake them until they are turning brown on top, you will get crisper cookies at first, but they will still soften up over time.

We put a Hershey's chocolate kiss on the top of each cookie immediately after they came out of the oven.

Allow cookies to cool and firm up for 2-3 minutes before removing from baking sheet. The chocolate kiss will stay soft for about 12 hours.