Honey Peanut Butter Cookies (by Farmgirl Fare)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 189.7
- Total Fat: 11.9 g
- Cholesterol: 22.8 mg
- Sodium: 77.4 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.0 g
- Protein: 4.7 g
View full nutritional breakdown of Honey Peanut Butter Cookies (by Farmgirl Fare) calories by ingredient
Introduction
These soft, cakey, not terribly sweet cookies taste even better the next day. This makes a small batch, so you may want to double the recipe. Ice cold milk is a must. These soft, cakey, not terribly sweet cookies taste even better the next day. This makes a small batch, so you may want to double the recipe. Ice cold milk is a must.Number of Servings: 16
Ingredients
-
1/2 cup honey
1/2 cup creamy or crunchy organic peanut butter (I used creamy)
4 Tablespoons (1/2 stick/2 ounces) organic butter, softened
1 large real farm egg (maybe even a green one!)
1 teaspoon pure vanilla extract
1 cup all-purpose organic flour
1/4 teaspoon aluminum-free baking powder (I like Rumford brand)
1/4 teaspoon salt
Directions
1. Heat the oven to 375°. Line a heavy duty baking sheet with unbleached parchment paper (you can use the same sheet for the whole batch of cookies).
2. Put the honey, peanut butter, butter, egg, and vanilla into a medium bowl and beat with an electric mixer on medium speed for 2 minutes (I use a hand held mixer).
3. Gradually add the flour, baking powder, and salt. Mix well. This is a very soft dough; I chilled it in the freezer for 20 minutes to make it easier to scoop.
4. Drop cookies onto the baking sheet, and then use a fork to gently press a crosshatch pattern into the top of each one.
5. Bake until lightly browned, about 12 to 15 minutes (a little less for smaller cookies). Transfer the cookies to wire racks to cool. Store in an airtight container or freeze.
Serving Size: 16 cookies
Number of Servings: 16
Recipe submitted by SparkPeople user MANDYANN102576.
2. Put the honey, peanut butter, butter, egg, and vanilla into a medium bowl and beat with an electric mixer on medium speed for 2 minutes (I use a hand held mixer).
3. Gradually add the flour, baking powder, and salt. Mix well. This is a very soft dough; I chilled it in the freezer for 20 minutes to make it easier to scoop.
4. Drop cookies onto the baking sheet, and then use a fork to gently press a crosshatch pattern into the top of each one.
5. Bake until lightly browned, about 12 to 15 minutes (a little less for smaller cookies). Transfer the cookies to wire racks to cool. Store in an airtight container or freeze.
Serving Size: 16 cookies
Number of Servings: 16
Recipe submitted by SparkPeople user MANDYANN102576.