Peanut Butter & Honey Cookies – Original Recipe
In a former life, a dear friend and I started up a cookie company. Our goal was to make traditional cookies, but with a unique twist. Over a couple of margaritas, we toyed around with the classics and came up with the idea of the Peanut Butter & Honey Cookie.
The secret to this cookie’s deliciousness occurs in the last few minutes of baking. With 2 – 3 minutes remaining, I take the peanut butter cookies out of the oven and quickly drizzle honey over each cookie then pop them back into the oven for the last few minutes. This allows the honey to bake into the cookie, but still maintain a prominent flavor.
I highly recommend using organic peanut butter in this recipe. Non-organic peanut butters are full of oils that will affect the final texture of the cookies, they’ll become runny and thin shaped. Give this recipe a whirl and let me know what you think!
Peanut Butter & Honey Cookies
Prep Time: 15 min. + 20 min. to chill | Cook Time: 11 min. | Yield: 16 cookies
- 1 1/4 C. Flour (any variation of flour will work – I like 1/2 C. white + 3/4 C. whole wheat)
- 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Salt
- 1/2 C. Butter, unsalted, softened to room temperature (1 stick)
- 1 C. Organic Peanut Butter, crunchy or creamy
- 1/2 C. Brown Sugar
- 1/2 C. White Sugar
- 1 Egg
- 1/2 tsp. Vanilla
- In a medium bowl, sift together dry ingredients (flour through salt). Set aside.
- In a large mixing bowl, beat the butter and peanut butter until very smooth. Slowly mix in brown and white sugars. Add in egg and vanilla. Mix until well combined.
- With the mixer on the low setting, slowly add in flour mixture. Scrape sides as needed to incorporate all ingredients. Mix until all ingredients are just combined.
- Cover dough and place in refrigerator for at least 20 minutes. This will help the cookies hold their shape once in the oven.
- Heat oven to 400 degrees.
- Place parchment paper on cookie sheet (optional, but helps with cleanup). Drop dough by rounded tablespoonfuls on to cookie sheet, about 2 inches apart. Slightly flatten dough to make an even surface of the cookies. Make cross-hatch marks on cookies with fork (optional, but people go ga-ga over this old-fashioned touch).
- Pop cookies into oven for 7 minutes.
- Remove from oven and quickly drizzle honey in center of each cookie. Try to keep the honey away from the edges, so they don’t become runny.
- Place cookies back in oven for two minutes. Remove from oven when the sides of the cookies are just becoming stiff. The center will still be soft.
- Let cookies cool on the cookie sheet for about 10 minutes or until the pan has cooled. This will let the cookies finish baking without getting crunchy. Once cooled, remove cookies from pan and place on cooling wire rack for 20 minutes or so.
- Grab a glass of milk, a napkin and gobble up all the Peanut Butter & Honey Cookies you can handle!
Pinterest In Real Life: Peanut Butter and Honey Cookies
Get ready to start baking!
Drop dough by rounded tablespoonfuls on to cookie sheet, about 2 inches apart.
Cross-hatch marks — people go ga-ga over this old-fashioned touch.
Drizzle honey in center of each cookie.
Peanut Butter & Honey Cookies – Original Recipe
Magic One-Ingredient Ice Cream 5 Ways from TheKitchn.
Ice cream, ice cream. How do I love thee? Let me count the ways.
When it comes to ice cream, I’m a junky. So much so that I have a Pinterest board dedicated to ice cream in all its various forms and fashions. However, not long after Little E joined us, I had to cut dairy out of my diet to help clear up some of his digestive issues… which meant no ice cream. Ugh.
So, after seeing a few pins of the “miracle” one-ingredient banana “ice cream” I became intrigued. When this 5-variations of one-ingredient banana ice cream popped into my feed, I knew it was time to give it a try. I had my doubts – so many variations based on a basic banana – how good could these be? As it turns out, pretty darn good. This is an incredibly easy and tasty alternative to the real thing.
Here are my thoughts and recommendations…
- Not including freezing the sliced bananas, it took me less than 45 minutes to make 4 of these 5 variations – including rinsing the food processor between each batch. I would’ve made all 5, but I only had enough bananas for 4 variations. (Note to self: learn how to count bananas.)
- Once you’ve sliced and frozen the bananas, give them about 15 minutes or so to loosen up before dropping them into the food processor. The softer banana chunks will be much more gentle on your food processor.
- While you want the bananas softer for the food processor, be sure to freeze it promptly after finishing in the food processor. After it’s frozen, don’t give it too much time to thaw before people start eating it up. There’s a fine line during the thawing process between the ice cream texture and mushy banana!
- Be sure to check out the comments in the original recipe post – there are lots of good ideas for additional variations, including mango and pineapple versions.
- So what was the best? None of these will replace Ben & Jerry’s, but they’re all a mighty fine substitute. As for the best, this is very subjective and as my hubs commented, really depends on your mood.
- Strawberry had the most distinctive flavor – very tart and not much banana flavor (this was my favorite).
- Nutella version, however, was surprisingly banana-y but still very good (this was my hub’s favorite). Top it with some more Nutella and you’ll be in hazelnut heaven.
- Peanut Butter and Honey was creamy like a PB cookie. However, it could’ve used a bit more honey if you like a more pronounced honey flavor – maybe up that to a tablespoon of honey if you like that flavor combo.
- Dulce de Leche was at the bottom of both of our lists. This tasted more like a Cinnabon-flavored ice cream than Dulce de Leche. If you make this version, you may consider adding more sweetened condensed milk to help make it a little bit richer. You try actually making dulce de leche then mixing it in instead of just the sweetened condensed milk.
Go to the store, grab a bunch of bananas, pop them in the freezer and get to blending. Whatever variation you choose, you’ll be glad you tried out this (relatively) guilt-free dessert!
Pinterest in Real Life: 1 Ingredient Ice Cream, 4 Variations
Oh, springtime and all of your fresh strawberries. What are we to do with you… according to my Pinterest board, blend you up and make Strawberry & Honey Sorbet! I was amazed at how easy and simply delicious this recipe was: a pint of strawberries, a little honey & a well squeezed lemon.
This recipe required very little fuss but got big of raves from all who got a chance to try it! A few thoughts about how this pin worked out in real life…
- The most time consuming part of this recipe was pushing the blended strawberries through the strainer. Make sure to use a fine mesh strainer — I didn’t expect that I would actually PUSH the strawberries through the strainer, but that’s definitely how it wound up happening. It probably took 5 – 10 minutes to get the strawberries properly strained, but after that everything else when very quickly.
Pinterest in Real Life: Strawberry & Honey Sorbet
I used the ice cream maker attachment for my Kitchen-Aid mixer and ran it for about 20 minutes then transferred to another container to finish freezing. Within a couple of hours it was ready for mass consumption!
- Since one of my friends who was coming over that night was pregnant, I opted not to use the vodka that the recipe recommended. The recipe noted that the vodka would make the sorbet smoother and softer & easier to scoop once frozen. I would definitely consider adding in the vodka next time since it was a little hard to scoop out once it’d been in the freezer overnight.
This is a healthy, easy summertime treat that I can’t recommend highly enough! Grab a pint of strawberries and get goin’!
The incomparable Mr. Meadows turned 35 this weekend, so a good pick from my Yummies board was in order. Homemade versions of Little Debbie classics have been floating around for a while, so I thought I’d give this pin a whirl for the backyard birthday BBQ: Homemade Oatmeal Cream Pies.
With a strong tip of the hat to Little Debbie (or perhaps Lil’ D swiped this one from the blogger’s grandma), this recipe is a delicious, buttery trip down memory lane. Following the handwritten recipe is easy enough, but I do have a few recommendations:
They were a hit.
- Make sure you have enough butter before you start- you’ll need almost 3 FULL sticks for the cookies & the filling (they didn’t shy away from butter when this recipe card was filled out).
- Once the dough is mixed and cookies scooped out, put the dough (cookie sheets & all) in the freezer for 20 minutes and bake them 2 – 4 minutes longer than written in the recipe. I noticed the blogger’s pics of the cookies looked a little flat – like they spread too much while baking. This happens a lot with butter-laden recipes. By popping the dough in the freezer before baking, the butter has a chance to firm back up, which means it won’t ooze so fast while it’s in the oven, giving you a plumper cookie.
- For the filling, reduce the powdered sugar to 1 or 1 1/4 cups. The original recipe calls for 2 full cups of powdered sugar, but that even made my sweet tooth wince, so I nearly halved it. I also used 2 full tablespoons of whipping cream to make the filling, set my Kitchen-Aid mixer to high and whipped the ever-living life out of the filling for several minutes until is was nice and fluffy.
- Alternatively, you might want to consider a cream cheese-based filling for a change of pace.
Pinterest in Real Life: Homemade Oatmeal Cream Pies
If you’re looking for a sweet treat that will get you great reviews, stock up on butter and give this pin a whirl!