Honey-Peanut Butter Cookies Recipe
- 1/2 cup shortening
- 1 cup creamy peanut butter
- 1 cup honey
- 2 eggs, lightly beaten
- 3 cups all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1. Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well.
- 2. Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake 8-10 minutes or until set. Remove to wire racks to cool. Yield: 5 dozen.
2 each: 191 calories, 8g fat (2g saturated fat), 14mg cholesterol, 160mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 4g protein .
Reviews for Honey-Peanut Butter Cookies
"I'm fairly shocked at all of the positive reviews here. I'm a seasoned home baker. There is entirely too much flour in this recipe as that is what this cookie predominantly tastes like. I should have trusted my instincts and halved the flour. Shameful waste of good ingredients."
"I was so disappointed with the flavor. I realize they're called HONEY-Peanut Butter, but even hubby asked they had any peanut butter in them (and that after I added extra peanut butter like some of the reviewers suggested."
"I was hesitant to double the peanut butter as other reviewers recommended, so I added just an extra 1/2 cup. Even then, the honey taste dominates the flavor of these cookies. If you want the peanut butter taste to come through, then either double the peanut butter or reduce the honey. If I make them again, I will likely reduce the honey to just 1/4 cup. I used butter in place of shortening. They are chewy cookies & bake up nicely."
"Took some advice and doubled the peanut butter - it was perfect! I think if you didn't double it, it wouldn't have much peanut butter taste. They are so good and a bit chewy too!"
"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! (;"
"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."
"Easy and just the right taste. The honey makes these cookies moist and mellow"
"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!!!"
"These would be better with a little less flour and rolled in sugar before criss-crossing with a fork."
"Going to try this one."
"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 !"
"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!"
"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. :)"
"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."
"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!!"
"It is a nice soft cookie, but it doesn't have enough peanut butter taste to it."
"I've been making these cookies for years. My sons love them! They are the perfect peanut butter cookie!"
"OMG! This is the perfect peanut butter cookie."