Peanut Butter and Honey Cookies served on a Blue Willow plate

Nutty, salty peanut butter and sweet honey combine in these soft and delicious Peanut Butter and Honey Cookies.

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. This recipe has been on the website since 2011, but I made them again recently, remembered how wonderful they are, and just had to feature them!

Peanut Butter and Honey Cookies – A Slice and Bake Recipe

This is 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 hot, fresh cookie. They are great for unexpected guests, and 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

No matter what kind of peanut butter I use, this recipe 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 taste even better.

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 use crunchy peanut butter, but you can still add them if you like.

Obviously these cookies are not suitable for anyone with a peanut allergy. I have lots of other cookie recipes to choose from if these are not right for you.

Serving and Storing Peanut Butter and Honey Cookies

Peanut Butter and Honey Cookies taste amazing warm from the oven. When they are cool, pop them into a sealed container and store them at room temperature for 3 or 4 days. You can freeze the baked cookies as well.

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 recipe collection!

Peanut Butter and Honey Cookies – Printable Recipe

Created by: April J Harris

Peanut Butter and Honey Cookies

Course Cookies, Dessert, Snack

Cuisine Canadian

Servings cookies

Prep Time 20

Cook Time 10

Ingredients

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

Instructions

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.