I can’t be trusted with real snacks in my house. Potato chips, cookies, crackers, candy—they barely survive the trip home from the grocery store. Which is why I rarely even put them in my shopping cart to begin with. But sometimes you just need a snack. Something to tide you over for a bit. One of my favorites is peanut butter toast drizzled with honey. It’s the perfect balance of salty/sweet and just enough snack to keep me satisfied so I don’t end up binge eating a box of Wheat Thins. (Which happens more often than I care to admit..)
But you can’t serve peanut butter toast at your holiday parties. You can’t pack it up and ship it with your cookie care packages. Why not turn a simple snack into an amazing one? Honey Peanut Butter Cookies are definitely a snack worth binging on.
Slightly crunchy around the outside and chewy in the center, perfectly sweetened, and totally delicious. They’re the perfect addition to any cookie plate or package. Got a peanut lover around? Throw in some chopped honey roasted peanuts to give them some crunch and up the peanuty goodness. Who needs chips when you’ve got cookies?
We're only on #2 of 12 Cookies of Christmas, so keep checking back for more delicious holiday cookie goodness!
Honey Peanut Butter Cookies
Adapted from My Baking Addiction and Brown Eyed Baker
Makes about 20 cookies
1 ½ cups all purpose flour
½ cup granulated sugar
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1/8 teaspoon ground cinnamon
½ cup creamy peanut butter
½ cup honey
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
¼ cup granulated sugar, for rolling
1. Preheat oven to 350F. Line baking sheets with parchment paper or silicone liners; set aside.
2. In a medium bowl, whisk together flour, ½ cup sugar, baking soda, baking powder, salt, and cinnamon; set aside.
3. In the bowl of an electric mixer, beat together butter, peanut butter, and honey until light and fluffy, about 3 minutes. Add egg and vanilla and beat until combined, scraping down the sides of the bowl as needed. Gradually add flour mixture, mixing until just combined.
4. Place ¼ cup granulated sugar in a small bowl. Using a 1-inch cookie scoop, roll dough into balls. Roll in sugar to coat and place on prepared baking sheets about 2 inches apart. Using a fork, press a cross hatch pattern into tops of cookies, flattening them to 1/2-inch thick. Chill sheets in refrigerator for 20 minutes.
5. After dough has chilled, bake, rotating sheets halfway through, until cookies are golden brown, about 10 to 12 minutes. Remove from oven and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.