Best Honey Roasted Peanut Butter Cookies – Quick & Delicious

 

Peanut butter has always been a real favorite in my house.  We love it any which way we can get it.  Toast spread with peanut butter has always been something we really enjoy. Add a couple of rashers of crispy streaky bacon and I am in peanut butter heaven!

Our mother always cooked bacon and eggs for the family on Sunday mornings.  I wouldn't eat the eggs, but I always had my two slices of bacon and of course, you guessed it, enjoyed them with my toast and peanut butter!

This Honey Roasted Peanut Butter Cookie recipe is one I discovered on a page called A Slice of Sweet. It was calling my name.  Peanut Butter cookies?  Love them. Peanut Butter cookies with honey roasted peanuts stirred in?  I am in all the way!

 

I decided to make them but cut the recipe in half. I didn't think I could safely be trusted with 30 cookies all on my own. I cut the recipe down to make just 15.  I figured I could do a lot less damage to my waistline with only 15 homemade cookies in the house! Oh, sure . . .  I know I could freeze the extra cookies, but experience has taught me that homemade cookies are every bit as delicious eaten frozen from the freezer. Been there, done that, have the t-shirt!

Home baked cookies are just too darned tasty for my own good. Small batches suit me better.

I was really pleased with how these came out. They had nice crisp edges, with soft and chewy moreish middles. Simply perfect.  Add some honey roasted peanuts into the mix and well, I was a goner right from the first bite!  If you are a fan of peanut butter cookies, I guarantee you will love these!

 

INGREDIENTS NEEDED 

TO MAKE

HONEY ROASTED PEANUT BUTTER COOKIES

Except for the honey roasted peanuts, these are pretty standard store cupboard ingredients.

• 3/4 cup (172g) butter, at room temperature
• 3/4 cup (135g) creamy smooth peanut butter
• 3/4 cup (144g) granulated sugar
• 3/4 cup (165g) dark soft brown sugar, packed
• 1 large egg
• 1/2 TBS vanilla extract
• 1 1/2 cups (187g) plain all-purpose flour, unsifted
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cups (120g) honey roasted peanuts, coarsely chopped

 

If you bring all of your ingredients (Butter, Egg) to room temperature before beginning, these cookie will mix together better.  I used salted butter as that is all I keep in the kitchen. If this bothers you, by all means use unsalted.

Dark soft brown sugar has a higher molasses content. If I was in the U.K. I would use Muscovado sugar. It has a lovely molasses flavor.

I use pure Vanilla extract in all of my bakes. It just tastes better. Not artificial. There is a marked difference.

Make sure you use baking soda and NOT baking powder. In the U.K. soda is called bicarbonate of soda.

There is no need to have an electric mixer to make these cookies.  They can also very easily be made with a bowl and a wooden spoon! 

 

HOW TO MAKE

HONEY ROASTED PEANUT BUTTER COOKIES

These are very simple to make. There is no chill time involved. Just mix, scoop and bake! You can do these by hand or use an electric hand whisk.

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line two large baking sheet with some baking parchment. Set aside.
2. Whisk the flour, baking soda, and salt together and set aside. (This makes sure the soda and salt are evenly distributed. Nobody want a mouthful of either one.)
3. Cream the butter and the peanut butter together in a bowl until well combined. (The mixture should be of an even color without streaks showing of either one.)
4. Add both sugars and cream until light and fluffy. (This helps to melt the sugar into the batter and prevents the mixture from being grainy.)
5. Beat in the egg and the vanilla. (It might look split, but that's okay, that will change when you add the flour.)
6. Add the flour mixture and mix to combine. Stir in the chopped peanuts. (Stir the flour in until there are no dry streaks in the mixture.)
7. Drop by 2 TBS sized dollops onto the prepared baking sheets, leaving 2 to 3 inches between each. (2 TBS is about the size of a golf ball.)
8. Bake in the preheated oven for 13 to 15 minutes until set and golden brown around the edges.
9. Leave to cool on the baking sheets for about 10 minutes and then transfer to a wire rack to finish cooling completely.

Store the baked cookies in an airtight container for up to 4 or 5 days for optimum flavor!

 

DELICIOUS VARIATIONS

You can easily vary these cookies by using plain roasted peanuts instead of honey roasted peanuts. Not all people will have honey roasted peanuts available to them.

You can replace the peanuts with milk chocolate chips. Always tasty. Or why not use half and half! Half roasted peanuts and half chocolate chips.

You can roll into balls, flatten slightly, make a dip in the center and place  1/2 tsp of strawberry jam or grape jelly into the dips. Don't overdo the amount.  Hot jam expands exponentially. You will have a really tasty cookie nonetheless!

 

FREQUENTLY ASKED QUESTIONS

CAN I MAKE THE DOUGH AHEAD OF TIME?

Certainly. You can make the dough up to a day ahead of time. Store covered in the refrigerator and then take out half an hour prior to baking. Scoop and bake as per the recipe.

CAN I FREEZE THE DOUGH?

Absolutely. You can freeze the dough. I scoop out and lay out on baking sheets and then place them into the freezer right on the baking sheet until frozen. Once frozen, I place the frozen cookie dough balls into a zip lock baggie or an airtight container. Ready to take out and bake whenever I want. Place on the baking sheets, let come to room temperature and bake as per the recipe.

CAN I DOUBLE THE RECIPE?

You sure can. This recipe can easily be doubled. Just multiply the quantities of all the ingredients by two.  The original recipe was double what you see here.

CAN I FREEZE THE BAKED COOKIES?

Yes. Simply place into an airtight container or zip lock baggie and freeze. They will keep for up to three months frozen.

 

A FEW OTHER

COOKIE RECIPES THAT YOU

MIGHT ALSO ENJOY

Here are a few other cookie recipes that I am sure you will also enjoy! 

MAPLE PECAN COOKIES - Tasty autumn flavors wrapped up in a delicious Maple Pecan Cookie! These delicious cookies boast maple syrup, chopped pecans, cinnamon and nutmeg in every bite. The maple flavor pairs really well with the pecans and makes these cookies chewy and delicious! 

HERMIT COOKIES - An old family favorite, these delicious spice cookies never fail to please. They are a pretty basic cookie with no bells and whistles. Lightly spiced and loaded with nuts and raisins, they are perfect enjoyed with a cold glass of milk or a hot drink!

 Pin this recipe to your Baking, Cookies, or Dessert boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you! 

Yield: 15 large cookies

Author: Marie Rayner

Honey Roasted Peanut Butter Cookies (small batch)

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Crispy edged, soft and chewy, and moreishly loaded with bits of honey roasted peanuts! What's not to love!

Ingredients

• 3/4 cup (172g) butter, at room temperature
• 3/4 cup (135g) creamy smooth peanut butter
• 3/4 cup (144g) granulated sugar
• 3/4 cup (165g) dark soft brown sugar, packed
• 1 large egg
• 1/2 TBS vanilla extract
• 1 1/2 cups (187g) plain all-purpose flour, unsifted
• 3/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cups (120g) honey roasted peanuts, coarsely chopped

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line two large baking sheet with some baking parchment. Set aside.
2. Whisk the flour, baking soda, and salt together and set aside.
3. Cream the butter and the peanut butter together in a bowl until well combined.
4. Add both sugars and cream until light and fluffy.
5. Beat in the egg and the vanilla.
6. Add the flour mixture and mix to combine. Stir in the chopped peanuts.
7. Drop by 2 TBS sized dollops onto the prepared baking sheets, leaving 2 to 3 inches between each.
8. Bake in the preheated oven for 13 to 15 minutes until set and golden brown around the edges.
9. Leave to cool on the baking sheets for about 10 minutes and then transfer to a wire rack to finish cooling completely.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.