Honey Roasted Peanut Butter Cookies
Soft, chewy, sweet peanut butter cookies made with honey-roasted peanuts, featuring a rich honey flavor and easy to prepare.
Ingredients
all-purpose flour
1¾ cups
baking soda
½ teaspoon
salt
½ teaspoon
unsalted butter (softened)
¾ cup (1½ sticks)
granulated sugar
¾ cup
light brown sugar (packed)
¾ cup
creamy peanut butter
¾ cup
honey
1 tablespoon
vanilla extract
2 teaspoons
egg
1
egg yolk
1
honey roasted peanuts (chopped)
¾ cup
Instructions
1
Mix the dry ingredients
Sift the flour, baking soda, and salt together into a medium bowl and set aside.
2
Make the dough
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar at medium-high speed until creamy and fluffy, about 2 minutes. Beat in the peanut butter, honey, and vanilla until smooth, scraping down the sides of the bowl as needed. Add the eggs and yolk one at a time, beating well after each addition. Gradually add the flour mixture at low speed and beat until just combined. Add the chopped peanuts and beat until just combined. Cover the bowl with plastic wrap and chill the dough for about 30 minutes, until firm enough to shape.
3
Shape the dough logs
Lay out two pieces of plastic wrap, each about 13 inches long. Scoop half of the dough lengthwise along each piece of plastic wrap, forming a rough log about 9 to 10 inches long. Loosely wrap the dough, then gently roll it into a smooth log about 10½ inches long and 1¾ inches in diameter. Seal the packages and freeze for at least 1½ hours, until firm (can be frozen for up to 1 month).
4
Preheat the oven
Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or aluminum foil.
5
Slice and bake
Unwrap one dough log. Using a large sharp knife, cut the log into ¼-inch-thick slices, slicing only enough to fill one baking sheet at a time, and arrange them on the baking sheet spaced 1 inch apart. Return the remaining dough to the freezer. Bake for 9 to 11 minutes, until the edges are just barely starting to turn golden. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.
