Nutty, salty peanut butter and sweet honey combine in these tender, almost cake-like Peanut Butter and Honey Cookies. They have a soft peanut buttery goodness that is dangerously addictive.
Ever had a peanut butter and honey sandwich? Well, even they don’t taste as good as these Peanut Butter and Honey Cookies! This is an old fashioned recipe I’ve been making since I was a kid in the 1970’s but it was around well before that. No matter what kind of peanut butter I use, it always tastes delicious. Back then, I used Kraft or Skippy Peanut Butter, but these days I use organic, no sugar added peanut butter – and the cookies are amazing. Still not a health food, sadly, but amazing!
(This recipe has been on the blog since 2011, but I’m sharing it again today with some new photos and updated text.)
Peanut Butter and Honey Cookies – A Slice and Bake Recipe
These Peanut Butter and Honey Cookies are a slice and bake recipe, so you can make the cookie logs ahead of time. Store them in the fridge for up to 3 days or in the freezer for up to a month. That way, you will never be more than 15 minutes away from a warm, fresh cookie. There’s nothing like a cup of tea or coffee, or a glass of milk, with a warm cookie fresh from the oven when you feel in need of some comfort food!
Use Smooth or Crunchy Peanut Butter
I generally use smooth peanut butter for this recipe as I like to add salted peanuts. However, crunchy peanut butter works perfectly as well. You could leave the peanuts out if you you use crunchy peanut butter, but you can still add them if you like.
Salted peanuts remind me of my wonderful late Grandpa. He always had a dish of salted peanuts and a bowl of peppermints on the sideboard in the living room. The peanut dish was left to me, and funnily enough, I only ever put peanuts in it. It just doesn’t look right if I use it for anything else, and I love how it brings back happy memories of him.
Serve Warm or Store at Room Temperature
Peanut Butter and Honey Cookies taste amazing warm from the oven, but they will also keep in a sealed container at room temperature for up to 3 days. Whether you make a big batch to share with friends, or keep cookie dough logs in the freezer so you can bake a few cookies at a time, these Peanut Butter and Honey Cookies are a great addition to your cookie repertoire!
Peanut Butter and Honey Cookies – Printable Recipe
Slice and Bake Peanut Butter and Honey Cookies
- ⅓ cup butter, softened
- ½ cup granulated sugar I like to use golden granulated sugar if you can get it, but ordinary granulated or caster sugar works just fine.
- ⅔ cup soft peanut butter smooth or crunchy peanut butter works
- ½ cup liquid honey
- 1 egg
- 2 cups all-purpose flour All purpose flour is also known as plain flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda baking soda is known as bicarbonate of soda in the UK
- a generous pinch of salt use less if you are using salted peanuts
- ½ cup peanuts, chopped you can use salted or unsalted peanuts depending on your taste and health requirements
- Cream the butter, sugar and peanut butter together by hand or in an electric mixer.
- Add the honey and then the egg.
- Mix together throughly.
- Sift together the flour, soda and salt.
- Add to the creamed mixture with the peanuts.
- Mix together thoroughly, being sure to incorporate all the flour. It’s better to do this part with a wooden spoon.
- Take a large piece of waxed or greaseproof paper or baking parchment and sprinkle a little flour on it. Flour your hands a bit as well.
- Take half the cookie dough and put it in the centre of the paper.
- Using the paper to help you, shape the dough into a log about 11 to 12 inches (28 to 30 centimetres) long.
- Repeat with the rest of the dough using another piece of wax paper.
- Wrap the dough up tightly in the paper or baking parchment.
- Place the cookie dough logs in a plastic bag and put in the refrigerator for at least 6 hours or overnight. Later, or the next day, either freeze the dough, or bake it from chilled.
- To bake, Preheat the oven to 350℉ (about 160℃ for a fan oven).
- Slice the cookie logs into slices just a bit less than one quarter inch thick (about half a centimetre) and place on baking sheets. They don’t spread all that much, but be sure to space them at least an inch apart.
- Each log will make about 15 to 20 cookies depending on how thick you slice them.
- Bake the cookies for 8 to 10 minutes from chilled (or 11 to 14 minutes from frozen) until they are lightly golden.
- Remove the baking sheets from the oven and leave the cookies to cool for five minutes before attempting to remove them.
- Carefully remove the cookies from the baking sheets and cool on a wire rack.
- Store in a sealed container for up to 4 days.