HONEY ROASTED PEANUT BUTTER COOKIES
These HONEY ROASTED PEANUT BUTTER COOKIES are perfectly soft and chewy, a little bit crispy on the edges, and honey roasted peanuts give them the perfect amount of crunch!
Provided by Lexie
Categories Dessert
Time 32m
Number Of Ingredients 10
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!
HOMEMADE HONEY PEANUT BUTTER
I decided to start making my own peanut butter when I read the ingredient list on a peanut butter jar label. While peanuts are good for you, the unhealthy additives and hydrogenated oils are not. This is all natural with no preservatives and has a much better flavor than store-bought peanut butter. Store in a sealed container in the refrigerator.
Provided by JqSmith
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 2
Steps:
- Combine peanuts and honey in a food processor; process until peanuts are coarsely chopped, 1 to 2 minutes. Scrape down sides of the food processor bowl with a spatula. Continue processing until very smooth, 2 to 3 minutes more.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 8.3 g, Fat 9.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 1.3 g, Sodium 1.3 mg, Sugar 5.1 g
HONEY ROASTED PEANUT BUTTER COOKIES
I love honey roasted peanut butter and peanut butter cookies so I decided to combine the two using my all time favorite peanut butter cookie recipe. These are certain to be a big hit at your next bake sale they freeze well if they make it that far.
Provided by susan simons
Categories Cookies
Time 25m
Number Of Ingredients 10
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.
HONEY ROASTED PEANUT COOKIES
These cookies are chewy, and the glaze is just the right amount of sweet. It's a great peanut butter cookie recipe by itself. The glaze is an extra touch for something original!
Provided by Stephanie Z.
Categories Dessert
Time 15m
Yield 5 dozen cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 2225.3, Fat 122, SaturatedFat 48.3, Cholesterol 273.3, Sodium 1368.1, Carbohydrate 257.1, Fiber 11, Sugar 171.5, Protein 46
PEANUT BUTTER SWIRLS
A honey-blond version of the beloved cinnamon bun, these tender peanut-butter rolls are a delightful breakfast or brunch offering.-Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Time 1h10m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-in. rectangle. For filling, in a small bowl, combine the sugar, butter, 1/4 cup cream, peanut butter, brown sugar and honey. Stir in peanuts and peanut butter chips. Spread half of filling to within 1/2 in. of edges; reserve remaining filling for topping., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking pan. Cover and let rise in a warm place for 30 minutes., Bake at 325° for 24-28 minutes or until golden brown. In a small bowl, beat confectioners' sugar, remaining filling and cream; spread over warm rolls. Cool on wire racks.
Nutrition Facts :
HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES
The original recipe is from Kittencal. I have made these so many times and made changes with some of my family's favorite ingredients and thought I would post to share with you. The Honey Roasted Peanut Butter give these cookies such a wonderful flavor. Hope you enjoy.
Provided by Nimz_
Categories Drop Cookies
Time 45m
Yield 30 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 217.5, Fat 11.2, SaturatedFat 5.3, Cholesterol 30.7, Sodium 216.8, Carbohydrate 26.8, Fiber 1.2, Sugar 16.7, Protein 3.6
PEANUT BUTTER COOKIES WITH HONEY ROASTED PEANUTS
This homemade soft peanut butter cookies recipe with honey roasted peanuts is unbelievably delicious. They smell incredible baking in the oven. I added chocolate chips to the dough - definitely the right decision.
Provided by The Head Spoon
Time 30m
Number Of Ingredients 12
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!!
Nutrition Facts : Calories 153 kcal, Carbohydrate 12 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 127 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 150 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 75 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Sugar grams, Protein 3 grams
HONEY-PEANUT BUTTER COOKIES
When my husband wants a treat, he requests these chewy peanut butter honey cookies. -Lucile Proctor, Panguitch, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.
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