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Honey-Peanut Butter Cookies

Total Time

Prep: 15 min. Bake: 10 min./batch


5 dozen

When my husband wants a treat, he requests these chewy peanut butter honey cookies. —Lucile Proctor, Panguitch, Utah
Honey-Peanut Butter Cookies Recipe photo by Taste of Home
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  • 1/2 cup shortening
  • 1 cup creamy peanut butter
  • 1 cup honey
  • 2 large eggs, room temperature, 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 until set, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 95 calories, 4g fat (1g saturated fat), 6mg cholesterol, 80mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 2g protein.

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Average Rating:
  • Marissa
    Jun 3, 2020

    Overall really good, perfect balance of honey and peanut butter. But way way way too sugary. I knew that extra cup of sugar ON TOP of all that honey was going to be a mistake. Left them with a grainy texture and me with a light stomach ache from the sugar after eating only 2. I will make adjustments the next time I make these... will probably reduce the sugar to ¼cup and then add an extra squeeze of honey

  • marcibanes
    May 17, 2020

    Tasted like a PB and Honey sandwich, minus the bread. They turned out incredibly moist. I made the recipe exactly as written. I will definitely make these cookies again but will change it up a bit by either adding chopped peanuts or maybe diced apples.

  • MsB2
    Mar 17, 2020

    To Jessica, never substitute butter for shortening. Baking is all about chemistry! They have different melting points. You can improvise in cooking but NOT in baking unless you know how changing the ingredients with affect the end result. Vegetable shortening is not the same as using lard either.

  • snker0521
    Mar 15, 2020

    I no longer keep shortening in my house. We don't use enough of it to keep it from going bad. I always substitute butter and I do mean butter for shortening in everything that calls for shortening unless it is melted shortening. Then I may use oil. I never have had a problem not even in my pie crusts. One thing to remember is to put the dough in the fridge for about 30 minutes and then work as the recipe says.

  • gmalovesyou
    Mar 15, 2020

    These sound amazing. My husband can’t have honey. What can I substitute for the honey.

  • Lucinda
    Mar 13, 2020

    What do u use as shortening?

  • Jessica
    Mar 12, 2020


  • Bryan
    Mar 5, 2020

    Just followed recipe and they came out fabulous

  • Tricia
    Feb 15, 2020

    Was searching for Honey Recipes and finds this one. I've got a jar full of honey about to crystal over in the cantry so this recipe Carruth my eye. I appreciate everyone's feedback. I'm about to try them for the furst time but I will be doubling the peanut butter and leaving the rest the same. Wish me luck! ! Question: did anyone add chopped peanuts or use crunchy peanut butter? ? Just wondering.

  • Jessica
    Jan 26, 2020

    I substituted softened butter for shortening, shouldn’t have made a difference, but this dough was way too wet, it can’t be rolled into a ball. I ended up adding an entire extra cup of sugar and just barely managed to get them into balls, but they will probably taste crappy. Ugh.