Honey Roasted Peanut Butter Cookies Recipes

PEANUT BUTTER COOKIES WITH HONEY ROASTED PEANUTS

Steps:

• Place oven rack in center of the oven. Preheat oven to 350 degrees. Line baking pan with parchment paper.
• Add flour and peanuts to food processor. Pulse for 30-45 seconds, until finely ground to create peanut flour.
• Add butter, peanut butter, sugar, salt, baking soda, baking powder, and vanilla extract to stand mixer. Mix on low to moisten, then turn to medium and mix for 3 minutes, until soft and light.
• Turn mixer to low and add half of the beaten egg. Mix until incorporated, then add the rest of the beaten egg, and mix until incorporated. Scrape bowl with spatula.
• Turn mixer to low. Add peanut flour and milk to stand mixer bowl, and mix on low to form a soft dough (about 2 minutes). Pour in chocolate chips (if desired) and mix just until combined.
• Scoop out dough balls with 2 tbsp size cookie scooper and place on prepared baking sheets.
• Cook in preheated oven for 14-16 minutes, until tops and edges are slightly browned, but still puffy in the middle. Let cookies sit on baking sheets for 10 minutes, then move to wire rack for further cooling. Enjoy!!

HONEY-ROASTED PEANUT COOKIES RECIPE

Steps:

• Preheat oven to 375 degrees.
• Beat butter with an electric mixer until creamy and gradually add brown sugar. Add egg and vanilla, beating well.
• Combine flour, baking powder and salt in another bowl. Gradually add that to the butter mixture, then stir in peanuts.
• Shape dough into balls and place them 2 inches apart on a baking sheet.
• Dip the bottom of a glass in sugar and flatten each ball to 1/4-inch thickness for a decorative sugar coating on the cookies.
• Bake for 8 minutes, or until edges are golden. Cool on baking sheet briefly, then move to wire racks to cool completely before serving.

HONEY ROASTED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
• Combine and whisk the flour, baking soda, and salt in a bowl. Set aside.
• Beat the butter and peanut butter together on medium speed until fluffy, or about 1 minute (I like to use the paddle attachment on my mixer).
• Add both sugars and beat on medium speed until combined (about 30 seconds).
• Add the eggs one at a time and beat until smooth each time.
• Add vanilla and beat until smooth.
• Using LOW speed, slowly pour the flour mixture in until combined.
• Stir in peanuts until combined.
• Using a large cookie scoop drop the dough onto prepared baking sheets (I like these to be the size of a large golf ball). Leave at least 2 inches in between each cookie (I do 6 per sheet).
• Bake for 12 to 14 minutes, or until the cookies are golden around the edges but still soft. Remove from oven and let them cool on the baking sheets for about 10 minutes, and then transfer cookies to a cooling rack to cool completely.
• Pour yourself a glass of milk and ENJOY!

HONEY-PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. , Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.

JUMBO HONEY-ROASTED PEANUT BUTTER SANDWICH COOKIES

Steps:

• In large bowl, beat cream cheese, peanut butter and honey with electric mixer on medium speed until smooth. Add powdered sugar; beat just until smooth. Cover; refrigerate at least 1 hour while baking and cooling cookies.
• Heat oven to 350°F. Make cookies as directed on package. Cool completely.
• Spread 1/3 cup cream cheese mixture on bottom of 1 cookie; top with another cookie, bottom side down. Press cookies together slightly so cream cheese mixture just extends past edges of cookies. Roll edge of cream cheese mixture in chopped peanuts to generously coat. Repeat with remaining cookies.
• Serve immediately, or store in single layer tightly covered in refrigerator up to 4 hours (cookies stored longer become very soft).

HOT HONEY PEANUT BUTTER COOKIES

Steps:

• Whisk the flour, baking soda and salt together in a medium bowl. In a large bowl, beat the butter until smooth with an electric mixer. Pour in the honey, continuing to beat the entire time. Beat in the egg until fully combined. Mix in the peanut butter and vanilla until smooth and creamy, then stir in the dry ingredients until well combined. Cover and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the sugar, chile flakes and peanuts in a medium bowl. Scoop a heaping tablespoon of dough and roll it into a ball. Roll in the sugar mixture to coat. Place on a prepared cookie sheet and press the top down to flatten with the back of a fork. Repeat with the remaining dough, leaving 2 inches between each cookie. Bake until golden and set, about 15 minutes. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.

HONEY ROASTED PEANUT BUTTER COOKIES

Steps:

• 1. Adjust oven racks to upper-middle and lower middle postions and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• 2. Whisk flour, baking soda, baking powder, and salt together in medium bowl and set aside.
• 3. Using a stand mixer fitted with the paddle, beat butter, brown sugar and granulated sugar at medium speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add peanut butter and mix until fully combined, about 30 seconds; add eggs one at a time, and vanilla and mix until combined, about 30 seconds. Reduce speed to low and add dry ingredients; mix until combined, about 30 seconds. Mix in ground peanuts just until combined. Give a final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
• 4. Working with 2 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets. Press each dough ball twice, at right angles, with dinner fork dipped in cold water to make crisscross design.
• 5. Bake until cookies are puffy and slightly brown around edges, but not the top, about 10-12 minutes (cookies will not look fully baked), switching and roating baking sheets halfway throu baking. Let cookies sit on baking sheet for 5 minutes before transfering cookies to wire rack and let cool to room temperature.

PEANUT BUTTER COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, sugar and honey. Stir in the egg and peanut butter. Combine the flour and baking powder, mix into the peanut butter mixture. Shape dough into 1 1/2 inch balls. Place 3 inches apart on cookie sheets. Dip a fork into flour and press deeply across top of each cookie in a criss cross pattern.
• Bake for 15 minutes in the preheated oven, until cookies are lightly browned. Cool on wire racks. Store in tightly covered container.

HONEY ROASTED PEANUT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Blend butter, peanut butter, and sugars.
• Add in honey and egg. Mix well.
• Stir in baking soda, then add flour a little at a time.
• Spoon onto cookie sheet, and bake 9-12 minutes until golden.
• While cookies are baking, mix together glaze ingredients with an electric mixer. If glaze is too watery, add a little more powdered sugar (up to 1/4 cup) until it's a good consistency.
• Drizzle over cookies. Top with honey roasted peanuts.

HOMEMADE PEANUT BUTTER

Steps:

• Combine the peanuts, salt, and honey in a food processor. Then, process for 1 minute.
• Scrape down the sides of the bowl, place the lid back on and continue to process while slowly drizzling in the oil. Process until the mixture is smooth, 1 1/2 to 2 minutes.
• Store the peanut butter in an airtight container in the refrigerator for up to 2 months.

HONEY-ROASTED PEANUT COOKIES

Steps:

• Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
• In medium bowl, whisk together flour, salt, and baking soda.
• Using an electric mixer, cream together the butter and sugar, about 2 minutes. Lower mixer speed and add egg and vanilla. Raise speed and continue mixing until light and fluffy, about 3 minutes.
• On low speed, gradually add flour mixture. Mix until combined.
• Stir in peanuts.
• Using a small cookie scoop (2 teaspoons) place dough on prepared baking sheet about 3 inches apart. Using finger tips (moisten slightly if sticking) flatten the dough balls slightly to 1 ½" diameter.
• Bake 10-13 minutes, until edges are golden. Don't under cook or the cookies will not be crunchy. Cool on wire racks.
• Store at room temperature for up to 10 days in an airtight container.

HOMEMADE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Add the peanuts to a food processor and process for 4 minutes without stopping until smooth. Add salt to taste if desired.
• Beat butter, sugars, and 1 cup of homemade peanut butter on medium-high speed for 3 minutes. Add eggs and vanilla and mix on medium speed for 2 minutes. Whisk together flour, baking soda, baking powder, and salt then add to wet ingredients and mix on low speed until just combined.
• Using a medium cookie scoop, scoop dough into balls, roll in cinnamon sugar and use a fork to press flat. Bake at 350 for 10 minutes until edges just start to turn golden.

HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES

Steps:

• In a mini food processor or blender, process 1 cup oats until ground fine.
• Mix together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
• In a Kitchen Aide mixer (or whatever you have) beat together the softened butter and both sugars until light and fluffy.
• Add in eggs, one at a time, the vanilla and peanut butter.
• Mix well until smooth and creamy.
• Mix in the flour mixture until combined.
• Fold in swirl chips and toffee bits.
• Heat oven to 325°F.
• With an ice cream scoop (about 1/4 cup size) place 1 scoop on lightly greased baking sheet about 2 inches apart.
• Bake cookies for about 16-18 minutes or until golden brown.
• Cool cookies for 5 minutes and transfer to racks to cool completely.
• Cookies will be about 3 1/2 - 4 inches wide.

HONEY-PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
• In a medium bowl, whisk together the flour, sugar, baking soda, baking powder and salt; set aside.
• In the bowl of an electric mixer, cream together the peanut butter, honey and shortening on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined. Give the mixture a final stir with a rubber spatula to ensure all of the flour has been incorporated.
• Use a medium cookie scoop (about 2 tablespoons of dough) to scoop out dough and roll into a ball between the palms of your hands. Roll in the sugar and place on the prepared baking sheets about two inches apart. Using fork tines, press a criss-cross pattern into the tops of the cookies, flattening them into disks.
• Bake until lightly golden brown, about 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, then use a spatula to remove them to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.

HONEY-ROASTED PEANUT THUMBPRINTS

Steps:

• Heat oven to 350 degrees. Line 3 baking sheets with parchment paper or lightly grease them.
• In the bowl of a food processor, pulse together 1 cup peanuts and 1/2 cup flour until the nuts are coarsely ground. Pulse in remaining flour, sugar, salt and nutmeg, then add the butter and pulse until the mixture is crumbly. Pulse in the egg yolks, vanilla extract and zest. Continue to pulse until the dough is well combined and starts to clump (but doesn't form a ball).
• Working with 1 tablespoon of dough at a time, form the mixture into 1-inch balls.
• Put the egg whites in a shallow bowl, then beat them lightly with a fork until frothy. Put the remaining 2/3 cup chopped honey-roasted peanuts in another shallow bowl, and stir in the salted, roasted peanuts.
• Dunk each ball of dough first in egg whites, then in the nuts, rolling to coat the balls well. Place the balls on the baking sheets 2 inches apart. Using your thumb, press an indentation in the center of each round of dough.
• Using a small spoon (an espresso spoon works well), fill the indentations with jam. Bake until the edges of the cookies are just golden, 12 to 18 minutes. Transfer to a wire rack to cool.

HONEY ROASTED PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• Combine 1/2 cup butter, sugar and brown sugar in bowl. Beat at medium speed until creamy. Add 1/2 cup peanut butter; continue beating until well mixed. Add egg; continue beating until well mixed. Add all remaining cookie ingredients except additional sugar. Beat at low speed until well mixed.
• Shape dough into large balls, using 1 tablespoon dough for each cookie. Place onto ungreased baking sheets; flatten each to 2 1/2-inch diameter with bottom of drinking glass or measuring cup dipped in sugar. Bake 9-11 minutes or until edges just begin to turn golden brown. Cool 1 minute on baking sheets; remove to cooling rack. Cool completely.
• Combine powdered sugar, 1/4 cup peanut butter and 2 tablespoons butter in bowl. Beat at medium speed, adding enough milk for desired frosting consistency, until well mixed. Frost cookies; sprinkle with chopped peanuts.

HONEY ROASTED PEANUT BUTTER GRANOLA RECIPE

Steps:

• Preheat the oven to 300 degrees F. Line one large baking sheet with parchment paper or a silicone baking mat.
• In a large heat-proof bowl, microwave the coconut oil and honey together for 30 seconds.
• Remove from the microwave, then using a fork or rubber spatula, stir until everything's melted together and smooth. Microwave it again for an additional 10 seconds or so.
• Stir in the peanut butter and vanilla until smooth. Add the oats, peanuts, and cinnamon.
• Toss the mixture to coat everything, making sure all of the oats are moistened.
• Spread onto the prepared baking sheet, then bake for 35 minutes, stirring every 10 minutes or so.
• Remove from the oven, then allow the granola to cool for 10 minutes.
• Sprinkle the peanut butter chips and M&M's on top, if desired.
• Stir everything together gently on the baking sheet, then allow to cool completely.
• Serve, and enjoy!

HONEY ROASTED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°.
• Beat butter with sugars for about 2- 3 minutes. Add peanut butter and mix 1-2 more minutes. Mix in eggs and vanilla and beat for another 2-3 minutes. Add the flour and baking powder and mix until well combined. Stir in half of the peanuts.
• Use a cookie scoop to scoop out cookies onto parchment or silicone-mat lined cookie sheets. Lightly press the rest of the nuts on top of the cookies.
• Bake for about 14 minutes. The very edges should be a light golden brown, but cookies should still be really soft in the middles. They may look slightly underdone but that's ok!

HONEY ROASTED PEANUT BUTTER RECIPE

Steps:

• Place the peanuts in a food processor. Turn the food processor on and let it run for about 4 minutes
• The peanuts will go from crumbs (pictured above) to a ball, then to a creamy peanut butter.
• Turn off the food processor, add the honey (or agave) and salt (if using unsalted I'd suggest tasting the peanut butter and adding salt to taste). Continue to process for 1-2 minutes until combined.
• Place in an air-tight container and store in the refrigerator for up to 4 weeks.