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| Photos courtesy of the Cooking Corner. |
The honey worked as a nice, "healthier" substitute for white sugar. I think the cookies would have a better and stronger peanut butter flavor if "natural" peanut butter is not used. Because I like a soft and chewy cookie better, don't drop them by teaspoons, instead roll into a small almost 1-inch ball and only flatten slightly. Remember when baking cookies, less is usually best or they will turn into hard little frisbees.
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| Honey Peanut Butter Cookie ingredients. |
1/2 cup butter (1 stick) softened
1 cup peanut butter
1 cup sugar
1 cup honey
2 eggs, beaten
1/2 tsp. salt
2-1/2 cup flour
1-1/2 tsp. baking soda
1 tsp. baking powder
Put dry ingredients - flour, baking soda and baking powder in a small bowl and set aside.
In medium bowl, cream together butter, peanut butter and sugar. Beat until smooth.
Stir in eggs and salt, beating again until well combined. Stir dry ingredients into butter mixture. Combine well.
Chill dough for a few hours.
Preheat oven to 375.
Drop by rounded 1-inch balls onto a sprayed cookie sheet. Flatten tops with a fork dipped in flour crosswise.
Bake for 8 minutes, just until set. Makes about 48 cookies.
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