Not all peanut butter cookies have a strong peanut flavor to them. In fact, many don’t use all that much peanut butter in them to begin with. I usually make up for this by choosing a brand of peanut butter that I think has a good flavor, or by using crunchy peanut butter to add more obvious nuts to the cookies. This recipe is a little bit different because, while it uses more peanut butter than many recipes, it also uses less sugar, so that salty-sweet peanut flavor is more pronounced.
The reason that these cookies use less sugar is that they get a lot of their sweetness from honey, which is incorporated into the recipe in addition to some sugar. The honey is a great match for the peanut butter and, while it doesn’t have a strong flavor in and of itself (assuming you’re using your average clover honey, not something exotic and very strongly flavored!), it does lend a little bit of a floral taste to the cookies that sets the apart.
The cookies have a tender, slightly crumbly texture and a good overall flavor, and are not very sweet compared to most other peanut butter cookies. In fact, as long as your peanut butter has a bit of salt in it, you probably won’t want to add any more to the dough (salt-free peanut butters should add about 1/4 tsp salt). If you want to take the peanut butter and honey theme even further, use Peanut Butter & Honey Jif in this recipe to bring out those honey notes even more – or serve them sandwiching a layer of peanut butter and a splash of honey, like I did!
Honey Peanut Butter Cookies
1 1/2 cups all purpose flour
1/2 tsp baking soda
1 cup smooth peanut butter (I used a national brand)
1/2 cup butter, room temperature
1/2 cup brown sugar
6 tbsp honey
1 large egg
1/2 tsp vanilla
approx 3 dozen whole peanuts
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour and baking soda.
In a large bowl, cream together peanut butter, butter and brown sugar. Beat in honey, egg and vanilla extract. Stir in flour mixture.
Drop dough by 1-inch balls onto prepared baking sheet. Use a fork that has been lightly moistened with water to press a grid pattern into the top of the cookies and slightly flatten them. Top each with 1 whole peanut.
Bake for 11-13 minutes, until cookies are set and just barely browning around the edges (bottoms will be browned more than the tops).
Allow cookies to cool for 1-2 minute on the baking sheet, then transfer to a wire rack to cool completely.
If desired, serve cookies sandwiched with peanut butter and honey.
Makes approx 3 dozen
Cat @ Buttery BakeryAugust 20, 2010
I love a peanutbutter cookie with a punch of peanutty goodness 🙂
The Blue-Eyed BakersAugust 20, 2010
Oooh yay for slathering peanut butter honey cookies with more peanut butter and honey! We’re so with you there! These look like wonderful cookies…we’re always on the lookout for great peanut butter recipes!
SuesAugust 20, 2010
I’ve totally had cravings for peanut butter and honey ever since your Jiff review the other day. These look like they would totally hit the spot! And yes, with more peanut butter and honey on top. Maybe in sandwich form. YES!
JudyAugust 21, 2010
Those peanuts in the cookies look crunchy and superb! I am a die-hard fan of peanut butter!
LucieAugust 22, 2010
Mmm. First peanut butter with honey, now the cookies! I’m craving some right now!
AnnieFebruary 5, 2011
Made these last night and they were excellent! Extremely soft and peanutty, with a pleasant saltiness. I used chunky peanut butter because it’s what I had, which added a great crunch.
AleriaOctober 15, 2011
These are delicious but sadly the honey flavour isn’t as pronounced as I was expecting from the taste of the dough.