Dan is always asking me to make peanut butter cookies. After a few months of putting it off, I finally made him a batch 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’ve never been a huge fan of peanut butter and jelly but I definitely love the peanut butter and honey combination.
I generally don’t bake with shortening but I make an exception for these cookies. I tried substituting butter for the shortening but the results just weren’t as good. The shortening is what makes these cookies so soft and chewy. I have a feeling Dan won’t have to beg me to make peanut butter cookies from now on- this version is too good not to make again soon!
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup creamy peanut butter
- 1 cup honey
- ½ cup vegetable shortening
- 2 eggs, lightly beaten
- 2 tsp vanilla extract
- ½ 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.