Peanut Butter and Honey Shortbread Cookies Recipe
Introduction
These Peanut Butter and Honey Shortbread Cookies offer a delightful balance of rich peanut butter and natural sweetness from honey. Crispy yet tender, they’re perfect for an afternoon treat or sharing with friends. Plus, decorating them with chocolate and sprinkles adds a fun, festive touch.
Ingredients
- 3/4 cup butter (melted)
- 1/2 cup peanut butter (natural creamy or crunchy)
- 1/3 cup granulated sugar
- 1/3 cup runny honey
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- Light brown sugar (for rolling and sprinkling)
- Melted chocolate (for decorating, optional)
- Sprinkles (for decorating, optional)
- Chopped peanuts (for decorating, optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line two or three baking sheets with silicone mats or baking parchment.
- Step 2: In a medium mixing bowl, whisk together the melted butter, peanut butter, granulated sugar, honey, and salt until smooth.
- Step 3: Fold in the all-purpose flour and gently push the mixture together to form a soft dough.
- Step 4: Lightly sprinkle light brown sugar on a clean surface and roll out the dough to about 1/3 inch thickness. Cut the dough into fingers or use cookie cutters for fun shapes.
- Step 5: Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops with brown sugar.
- Step 6: Bake one tray at a time for 8–9 minutes, until the edges are just turning golden. Let the cookies cool on the baking sheet—they will be soft initially—then transfer to a wire rack to cool completely.
- Step 7: (Optional) Once cooled, dip the cookies in melted chocolate and sprinkle with chopped peanuts or sprinkles. Place on parchment until the chocolate sets.
Tips & Variations
- Use crunchy peanut butter for extra texture, or creamy for a smoother bite.
- Rolling the dough on brown sugar adds a subtle caramel flavor and slight crunch.
- Try adding a pinch of cinnamon or a splash of vanilla extract to deepen the flavor.
- Swap the honey for maple syrup for a different natural sweetness.
- Decorate with dark chocolate for a richer taste and contrast.
Storage
Store the cookies in an airtight container at room temperature for up to one week. If decorated with chocolate, keep them in a cool, dry place to prevent melting. To refresh, warm gently in the oven for a few minutes before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use peanut butter powder instead of regular peanut butter?
Peanut butter powder has less fat and will change the dough texture, so it’s best to use regular creamy or crunchy peanut butter for these cookies.
Can I freeze the cookie dough?
Yes, you can freeze the dough wrapped tightly in plastic wrap for up to one month. Thaw it in the refrigerator before rolling out and baking as usual.
PrintPeanut Butter and Honey Shortbread Cookies Recipe
These Peanut Butter and Honey Shortbread Cookies are buttery, tender, and perfectly sweetened with honey and peanut butter. Rolled in brown sugar before baking for a subtle crunch, they can be optionally decorated with melted chocolate, chopped peanuts, or colorful sprinkles for a delightful treat that keeps well for a week.
- Prep Time: 15 minutes
- Cook Time: 8-9 minutes per batch
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 3/4 cup butter, melted
- 1/2 cup peanut butter (natural creamy or crunchy)
- 1/3 cup granulated sugar
- 1/3 cup runny honey
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
For Rolling and Topping
- Light brown sugar (for rolling dough and sprinkling on top)
Optional Decoration
- Melted chocolate
- Sprinkles
- Chopped peanuts
Instructions
- Prep the Oven: Preheat your oven to 375°F (190°C) and prepare 2 or 3 baking sheets by lining them with silicone mats or baking parchment to prevent sticking and help with even baking.
- Make Cookie Dough: In a medium mixing bowl, whisk together the melted butter, peanut butter, granulated sugar, honey, and salt until the mixture is smooth and homogenous. Gradually fold in the all-purpose flour, pulling and pressing the dough together until it forms a soft but cohesive dough.
- Roll and Cut Cookies: Lightly sprinkle your work surface with light brown sugar, then roll out the dough on top until it is about 1/3 inch (approximately 8 mm) thick. Use a knife or cookie cutters to cut the dough into fingers or any shapes you prefer.
- Bake the Cookies: Arrange the cut cookies on the prepared baking sheets at least 2 inches apart. Sprinkle the tops lightly with more brown sugar. Bake one tray at a time in the preheated oven for 8-9 minutes, or just until the edges start turning golden. Allow cookies to cool on the baking sheets completely before transferring them to a wire rack—note they will be soft when freshly baked.
- Optional Decoration: Once completely cooled, dip cookies in melted chocolate and immediately sprinkle with chopped peanuts or colorful sprinkles as desired. Place decorated cookies on baking parchment until the chocolate sets and becomes firm.
- Storage: Store cooled and decorated cookies in an airtight container or cookie jar to keep fresh for up to one week.
Notes
- Natural creamy peanut butter gives a smoother texture, but crunchy peanut butter works for added texture.
- Make sure the butter is just melted, not hot, to avoid cooking the eggs in the mixture if you choose to add any variations.
- Rolling the dough in light brown sugar adds a subtle crispy texture to the cookies’ surface.
- The cookies are very soft when fresh out of the oven but firm up upon cooling.
- Decorating is optional but adds a fun and tasty touch perfect for gifting or special occasions.
- Store in an airtight container at room temperature for up to 1 week to maintain freshness.
Keywords: Peanut Butter Cookies, Honey Cookies, Shortbread Cookies, Easy Cookies, Baked Treats, Homemade Cookies, Dessert Recipes
