Craving a traditional treat with a tiny twist? If so, bust out your baking supplies and make a batch of honey-roasted peanut butter cookies. They feature a double dose of goobers and are finished with a sprinkling of flake salt, which provides an extra savory kick.
Honey-roasted peanut butter cookies are crispy on the outside, chewy on the inside and easy on the eyes (in my opinion). Serve the confections with a glass of cold milk as an afternoon snack or alongside vanilla ice cream for dessert.
P.S. I know my dad would love these (as he’s a big peanut butter fan), so I’ll be delivering a baggie of them in person very soon!
Recipe adapted from BraveTart.
Honey-Roasted Peanut Butter Cookies
Makes 12 cookies
Ingredients
- ½ cup + 2 tablespoons honey-roasted peanuts (see notes)
- ½ cup all-purpose flour
- ¼ + ⅛ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup + 2 tablespoons creamy peanut butter (see notes)
- 4 tablespoons unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ egg, cold
- 1½ tablespoons half-and-half
- 1 teaspoon vanilla extract
- flake salt (for finish, optional)
Instructions
- In a food processor, pulse the peanuts and flour until finely ground. Add the baking soda, baking powder and salt and pulse until combined.
- In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the peanut butter, butter and sugar at medium speed until light and fluffy, about 3 minutes. Add the egg and beat until well blended. Add the half-and-half and vanilla extract and continue to beat until well blended.
- Gradually add the dry ingredients and beat on low speed until just combined. Let dough sit for 10 minutes to firm up.
- When you're ready to bake the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Divide dough into 12 equal pieces and shape each piece into a ball. Place the balls on the prepared baking sheet about 3 inches apart. Sprinkle balls with flake salt, if using.
- Bake cookies until the tops are lightly golden and the centers are still soft, 12-15 minutes, rotating sheet halfway through.
- Remove from the oven and allow cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
I used salted, roasted peanuts and Justin's Honey Peanut Butter since that's what I had on hand.
Is this the recipe from Bravetart?
It sure is! 🙂