Although I don’t have a big sweet tooth, every once in awhile, something comes along that is just too hard to resist. A few specific cookies. Reese’s Peanut Butter Big Cups. Hershey’s Cherry Cordial Kisses. Cadbury Creme Eggs. And when that happens, I need to get it out of the house … fast … lest I eat more than my fair share. For me, these Peanut Butter and Honey cookies were a surprising hit and fell into this category. Although the dough smelled amazing when I was mixing it (yes, I might have snuck a bite or two), for whatever reason, I didn’t have high hopes for the finished product. I was wrong. Terribly wrong.
You know those thin Florentine lace type cookies? The cookie reminds me a bit of those, in terms of texture and crispness. A thin cookie, a nice crisp on the outside, slightly chewy on the inside. The taste is instantly peanut buttery with hints of honey. So good that you’ll find yourself reaching for another and another and another. These would even be great crumbled up over a little vanilla bean ice cream too. I had four a few, and then packaged the rest up and divided them amongst a few recipients, saving just a few for the cookie jar. This is one of those cookies that just had to get out of the house. And quick.
February 23, 2010, Photo #53
“Mom, why is there chocolate all over the counter?” Yeah, I was in a bit of a hurry tonight when ladling out the chocolate for these little desserts. One of my favorite Cooking Light desserts, these were the perfect sweet treat when The Neighbors came over for dinner tonight. Recipe tomorrow. This is one of those make-this-right-away-you-won’t-be-sorry ones. Don’t miss it.
Peanut Butter and Honey Cookies
Recipe courtesy of Cookie Mondays
1 stick unsalted butter, room temp
3/4 cups granulated sugar
1/4 cup honey
1/3 cup creamy peanut butter
1 teaspoon vanilla extract
1-1/2 cups oats
3 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350. Cream butter, sugar, and honey in the bowl of electric mixer, until light and fluffy. Meanwhile, mix together all dry ingredients. Add peanut butter, egg and vanilla to butter mixture. Scrape down bowl. Slowly incorporate dry ingredients into the wet. Drop tablespoon-sized scoops of dough onto lined cookie sheets, a few inches apart. Bake 12-13 minutes. Makes 30-36 cookies.
Notes: Do not overcrowd the baking sheets. These cookies spread.
It’s really random which things I will be able to resist and which I won’t. I have the biggest sweet tooth ever but when I make cupcakes, I can definitely hold off. There’s something very incriminating about eating three whole cupcakes. But cake, I have problems with because you can just grab a fork and sneak a bite without anyone noticing.
These cookies sound amazing! I love honey roasted PB so I’m sure I would love these.
Sarah Caron says
My mouth is watering. I love cookies with that texture. I bet they would be amazing with some Nutella sandwiched between them. Mmm.
I have a hard time resisting cookies and cakes, period!!!! Those cookies look so good and crispy. Nice recipe I will have to try.
Yum, I would luv to try them.
Oh yes, these would have to be removed form my home otherwise I will be thinking about them constantly as they call me from the kitchen. It is sad to have to live like that! These look like they turned out beautifully.
if you’re gonna make a mess in the kitchen, chocolate should be involved. that way, a nice reward awaits you when you’re done cleaning up. :)
great cookies, by the way. i love that they’re so thin and crispy!
I baked these today…OMG, they are sooo good. I didn’t think they would be, but they so are…spouse took five off the plate before I knew it. Yummy!!