Honey-Peanut Butter Cookies

Dan has been asking me to make peanut butter cookies for months now. For some reason I always put it off and found other recipes to bake instead. Finally I made peanut butter cookies this past weekend. Better late than never. 

While peanut butter cookies are good on their own, I love the addition of honey in this recipe. The honey flavor is sweet but also very subtle. I never been a huge fan of peanut butter + jelly, but I definitely love the peanut butter + honey combination. 

People often ask me if you can substitute butter for the shortening in this recipe. Although I have never tried this particular substitution, I would not recommend it.  The shortening is what makes peanut butter cookies so soft and chewy. However, if you are looking for a peanut butter cookie recipe without shortening, I love these Butterfinger Peanut Butter Cookies (the Butterfinger chunks are completely optional, yet highly recommended). 

Honey-Peanut Butter Cookies

Recipe adapted from My Baking Addiction

3 cups all-purpose flour

1 cup granulated sugar

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup creamy peanut butter

1 cup honey

1/2 cup vegetable shortening

2 eggs, lightly beaten

2 tsp vanilla extract

1/2 cup granulated sugar

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside. 

In a medium bowl, whisk together the flour, granulated sugar, baking soda, baking powder and salt. Set aside. 

In the bowl of an electric mixer fitted with the paddle attachment, beat the peanut butter, honey and shortening until light and creamy, about 2-3 minutes. Add the egg and vanilla extract. Mix until combined. Reduce the mixer speed to low and slowly add the dry ingredients to the wet ingredients. Mix until just combined. 

Using a medium-sized cookie scoop, scoop out the dough and roll into a ball with your hands. Roll each ball of cookie dough into the granulated sugar and place onto prepared baking sheets. Using a fork, press a criss-cross pattern onto the top of each cookie. Bake for 10-12 minutes or until lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.