Read reviews (16)
Rate recipe
When my husband wants a treat, he requests these chewy peanut butter cookies. —Lucile Proctor, Panguitch, Utah
This recipe is:
Quick
Nutritional Facts 2 cookies equals 191 calories, 8 g fat (2 g saturated fat), 14 mg cholesterol, 160 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Honey-Peanut Butter Cookies in Taste of Home February/March 1995, p64
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Jun. 09, 2013 by bakeratheart9953
LOVE!!standing in my kitchen and just made these!TIP: after seeing others comments about "too much flour" and "not enough pb taste", i honestly DOUBLED the amount of peanut butter for this recipe, and by far THE BEST decision! ive been trying recipe after recipe for pb cookies, and although they were always good they never had enough pb flavor to satisfy. im sure any one else can agree!so however you decide to make this recipe, if its by cutting it in half or following the full measurements (i did half because.. honey is expensive lol and im a poor college student),i strongly, strongly suggest to double the peanut butter. and nothing else needs to change! you will not be disappointed :)ps- i melted butter instead of the shortening for mine.. they are very very soft cookies!being both weak for nut butters and honey, this recipe shot a double arrow through the heart! (;
LOVE!!
standing in my kitchen and just made these!
TIP: after seeing others comments about "too much flour" and "not enough pb taste", i honestly DOUBLED the amount of peanut butter for this recipe, and by far THE BEST decision! ive been trying recipe after recipe for pb cookies, and although they were always good they never had enough pb flavor to satisfy. im sure any one else can agree!
so however you decide to make this recipe, if its by cutting it in half or following the full measurements (i did half because.. honey is expensive lol and im a poor college student),
i strongly, strongly suggest to double the peanut butter. and nothing else needs to change! you will not be disappointed :)
ps- i melted butter instead of the shortening for mine.. they are very very soft cookies!
being both weak for nut butters and honey, this recipe shot a double arrow through the heart! (;
Reviewed on Feb. 19, 2013 by tready2
Instead of the Honey, I used Pure Cane Syrup. An added taste that many asked what I had added to make them taste this good.
Reviewed on Jan. 24, 2013 by abreendre
Easy and just the right taste. The honey makes these cookies moist and mellow
Reviewed on Jan. 19, 2013 by kramerstacey15
Wonderful!!!! Can't eat just one. Cut the recipe in half, used my cookie scoop to make even portions and ended up with 4 dozen cookies.
These cookies were addictive! I cut the recipe in half, used my cookie scoop to make even portions and ended up with 4 dozen cookies. You can definitely taste the honey. Sooooo GOOD!!!
Reviewed on Jan. 16, 2013 by gerrberr
These would be better with a little less flour and rolled in sugar before criss-crossing with a fork.
Reviewed on Jan. 15, 2013 by Black Lady
Going to try this one.
Reviewed on Oct. 06, 2012 by Littlemiss_shopper
Fab recipe, I live in the UK so adapted the measurements from cups to grams. I used 115g butter, 260g peanut butter, 340g honey, 375g plain flour and 225g caster sugar in addition to the other ingredients and it made a lovely batch of moist chewy cookies !
Reviewed on Aug. 10, 2012 by cookbookmom
This recipe is awesome. Only bad part is that honey is pretty expensive (in my opinion) to use a cup of it at a time in a cookie recipe!
Reviewed on Jul. 11, 2012 by 1275
I always wanted to try peanut butter cookies and this version- with honey sounded like an interesting variation. The directions did not directly say that you had to use a mixer so I did not. It was surprisingly easy doing it by hand. My dough was a little crumbly so I added a bit of cold water to make it easier to handle. My cookies turned out perfect; at 10 minutes they were chewy, soft yet firm and tasted wonderful. Will make again! Might try adding chocolate chips next time though I know that would take away from the classic peanut butter cookie requirements; but my picky brother wants chocolate chips in EVERYTHING. :)
Reviewed on Feb. 06, 2012 by Kwold101
I love this cookie. Its soft and no brown sugar. I get heart burn from brown sugar, so i was happy to find this recipe. Ive been making it for a few years now. I add a 12 oz package of peanut butter chips. and OMG. Its almost sinful to eat these. lol I can't keep them long enough to put them in the cookie jar.
Reviewed on Apr. 29, 2011 by caleyccr
Additionally, I sometimes use crunchy peanut butter for a nice change of texture! This recipe is sure to please!!
Wahoo! I made this recipe as a child and submitted it to the county fair, receiving Grandchampion Drop Cookie!! I misplaced the recipe after going to college, and now, as a mom myself, am SOOO excited to share it with my daughter! My father and grandfather LOVED these cookies during harvest! They were perfect to make ahead of time and freeze! Thank you Taste of Home for helping to bring back a piece of my childhood!!
Reviewed on Nov. 14, 2010 by HELLPP
It is a nice soft cookie, but it doesn't have enough peanut butter taste to it.
Reviewed on Nov. 07, 2010 by sugarpie68
I've been making these cookies for years. My sons love them! They are the perfect peanut butter cookie!
Reviewed on Jan. 02, 2010 by thuber1
OMG! This is the perfect peanut butter cookie.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013