Best Honey Butter Cookies Recipes

HONEY-PEANUT BUTTER COOKIES

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.

BROWN BUTTER HONEY COOKIES

Steps:

• Place the butter in a pot over medium heat. Once melted, reduce the heat to low and allow the butter to just barely simmer. Cook until the milk solids that sink are golden brown, about 6 minutes. Set aside to cool until the butter is still liquid, but not hot.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Combine the brown butter, sugars and honey in a stand mixer fitted with the paddle attachment. Beat on low speed until combined and a homogenous mixture is formed, about 2 minutes. (The mixture will look grainy.) Add the eggs one at a time, beating after each addition, until incorporated. Add the vanilla.
• Whisk together the flour and baking soda in a small mixing bowl. Add the flour mixture to the sugar mixture and beat just until incorporated, scraping down the sides and bottom of the bowl as needed.
• Using a small scooper, scoop 1 1/2-tablespoon mounds onto the prepared baking sheets, being sure to leave distance in between the cookies. Sprinkle with flakey salt.
• Bake until deeply golden brown, about 15 minutes. Allow the cookies to rest on the baking sheets for 3 minutes. Move to a cooling rack to cool completely. Dip cookies in Creamy Honey Dip, then top with sprinkles.
• Whisk together the yogurt, honey and spice in a small mixing bowl. Scrape into a serving ramekin. Drizzle with more honey. Serve alongside the cookies.

HONEY WHOLE WHEAT PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.
• Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.
• Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.
• Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.

PEANUT BUTTER AND HONEY NO-BAKE COOKIES

Steps:

• Combine the butter, milk, white sugar, brown sugar, and honey in a large pot over medium-high heat; bring to a rapid boil for 90 seconds. Stir the salt and peanut butter into the mixture and remove immediately from the heat. Add the oatmeal quickly and mix to combine. Make sure the texture is thick with a little bit of sauce, but not too much sauce. If needed add extra oatmeal.
• Drop rounded spoonfuls of the dough 2 inches apart onto aluminum foil or waxed paper; allow to sit 1 to 2 hours before serving.

PEANUT BUTTER HONEY CRUNCH COOKIES

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Stir in cereals.
• Onto ungreased cookie sheet, drop and shape dough by rounded measuring tablespoonfuls 2 inches apart.
• Bake 9 to 11 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooking rack.

HONEY ROASTED PEANUT BUTTER TOFFEE SWIRL COOKIES

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.

HOT HONEY PEANUT BUTTER COOKIES

Steps:

• Whisk the flour, baking soda and salt together in a medium bowl. In a large bowl, beat the butter until smooth with an electric mixer. Pour in the honey, continuing to beat the entire time. Beat in the egg until fully combined. Mix in the peanut butter and vanilla until smooth and creamy, then stir in the dry ingredients until well combined. Cover and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the sugar, chile flakes and peanuts in a medium bowl. Scoop a heaping tablespoon of dough and roll it into a ball. Roll in the sugar mixture to coat. Place on a prepared cookie sheet and press the top down to flatten with the back of a fork. Repeat with the remaining dough, leaving 2 inches between each cookie. Bake until golden and set, about 15 minutes. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.

HONEY ROASTED PEANUT BUTTER COOKIES

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-BUTTER BISCUIT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter and honey and add sugar; beat until light and fluffy. Add eggs, vanilla, salt and baking powder and mix well; gradually add flour and mix until semi-soft dough forms. Roll tablespoons of dough into balls and place them 2 inches apart onto an ungreased cookie sheet.
• Bake for about 10 minutes, or until bottoms are light golden brown. Remove from oven and immediately remove from cookie sheets. Let cool and serve warm or cold. Enjoy!

PEANUT BUTTER AND HONEY COOKIES

Steps:

• Combine peanut butter, shortening, sugar, honey, and egg in a large bowl; beat with an electric mixer until thoroughly combined.
• Mix flour, baking powder, salt, and baking soda together in a bowl. Add to the wet ingredients and mix until blended. Stir in peanuts.
• Shape dough into a 10x2-inch log. Wrap in waxed paper and chill in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Remove dough from the refrigerator and cut into 1/8-inch slices. Place 1 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Repeat to bake remaining cookies.

HEALTHY PEANUT BUTTER & HONEY COOKIES

Steps:

• Place peanuts and flour in a food processor and whiz for about 1 minute until nuts and flour are about the same texture.
• Microwave honey. This is a critical step. The honey is the liquid in the recipe. It needs to pour like water or the mix will seem dry and if too much water is added, the cookies will be tough.
• Place flour-and-nut mixture in a mixing bowl and add the salt if the peanuts are not already salted. Mix in the honey and vanilla. Stir together and then mix with your hands. (If your food processor is large enough, you can mix the honey and vanilla in the processor. Turn on briefly to mix.).
• Note: The dough should hold together without being dry and crumbly. If needed, add a tablespoon of water, but be careful not to get it so wet that it sticks to your hands. It should be like piecrust. If it is too dry, the cookies will crumble and not hold together, but if too wet, they will be hard to handle and the baked cookies will be hard. A little extra flour can be worked in if the dough is too sticky!
• Pinch off pieces of dough and roll into balls the size of walnuts. Place on a cookie sheet and press flat with hands. Then press flatter with fork, dipping the fork in water as needed to keep it from sticking to the dough (or use a plastic fork - it won't stick even if dry, but will break unless you press on the tines).
• Bake at 350 degrees F for about 10 minutes. Watch them carefully. They are done when just beginning to brown on the edges. I can think of nothing that burns so easily as peanut butter cookies, so take them out before it looks like they're done!
• Let them cool on the cookie sheet before removing.

HONEY PEANUT BUTTER COOKIES

Steps:

• Preheat your oven to 350°.
• Coat a baking sheet with melted butter or oil.
• Sift the flour into a large bowl and stir in the oats, the baking powder, and the salt In a pan, over medium heat, mix together the butter, sugar, peanut butter, and honey until melted.
• Add the contents of the pan to the flour mixture and stir to combine.
• Form teaspoonfuls of mixture into balls and place on baking sheets, allowing room for spreading. Flatten or "Squish" the dough balls lightly with a fork.
• Bake for ten minutes or until golden in color.
• Cool on baking sheet before removing from sheet.
• ---Topping---.
• Stir together the powdered sugar, butter, and water until smooth.
• Dip tops of cookies into the topping.
• Allow topping to set.

BROWN-BUTTER HONEY COOKIES

Steps:

• Melt butter in a small saucepan over medium heat; then cook, swirling pan occasionally, until golden brown, 3 to 5 minutes. Transfer brown butter to a heatproof bowl and let cool until solid.
• In a large bowl, whisk together flour, cardamom, and salt. In another large bowl, beat brown butter and both sugars on medium speed until pale and fluffy, about 3 minutes. Add honey, cream, egg yolk, and vanilla; continue beating until well combined, about 1 minute more. Gradually add flour mixture and mix on low until just combined. Divide dough into 4 equal pieces and cover with plastic wrap.
• Preheat oven to 325 degrees. Working with one piece of dough at a time, roll out on lightly floured parchment to 1/4-inch thickness. Roll with a textured rolling pin to imprint. Using a 2 1/2-inch square cutter, cut out cookies and transfer to parchment-lined baking sheets. Repeat with remaining dough, rerolling the scraps once. Freeze until solid, about 15 minutes.
• Transfer chilled cookies to fresh parchment-lined baking sheets, spaced about 1 inch apart. Bake, rotating sheets halfway through, until lightly golden brown, 16 to 18 minutes. Transfer cookies to wire racks; let cool completely. (Cookies can be stored in an airtight container at room temperature up to 2 weeks.)

PEANUT BUTTER & HONEY COOKIES

Steps:

• 1. Preheat oven to 350 F In a stand mixer, cream together the peanut butter, butter, sugar and brown sugar. Beat together until creamy.
• 2. Add the egg and the vanilla extract and continue to mix until well combined. In a separate bowl, whisk together flour, baking soda, and salt. Slowly add flour mixture to the butter mixture and mix until well combined.
• 3. Using a cookie dough scoop make 1 inch balls. Roll into white granulated sugar. Using a fork, press down each ball of dough to slightly flatten creating a criss-cross. Bake for 8-9 minutes depending on your oven. Don't over-bake. Make sure the bottom of the cookie is nicely browned. Let cool for a few minutes then transfer onto cooling rack.
• 4. After I made these AMAZING soft and pea-nutty cookies with just a hint of honey. I was talking to my step son as he was eating some not even cooled cookies ( they don't even last 1 day in our house). We were joking around talking about adding banana's on top so it would taste like my favourite PB Honey and Banana sandwiches. I had enough mix to make one more dozen cookies. I took a frozen banana out of the freezer ( we save for smoothies when they get to dark to eat fresh) put a slice of banana on each cookie and then baked for 9 minutes (I cooked 1 extra minute in my oven because of the banana)

PEANUT BUTTER AND HONEY COOKIES

Steps:

• Cream shortening with sugar.
• Beat in peanut butter, honey, egg and vanilla.
• Combine dry ingredients and blend into peanut butter mixture.
• Drop by teaspoon onto lightly greased baking sheet, flatten with floured fork.
• Top each with peanut halve if desired.
• Bake at 375° for 7-9 minutes.
• I baked mine for 11 minutes.

HONEY ROAST PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT OVEN TO 350. 1. Stir together first 5 ingredients in a medium bowl, using a wooden spoon. Stir in chocolate morsels and 1/3 cup of flour. Substitute 1 cup coarsely chopped lightly salted peanuts or pecans for milk chocolate morsels. Proceed with recipe as directed.
• 2. Drop cookie dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet. I like to roll the dough in balls.
• 3. Bake at 350° for 8 minutes or until puffed and golden. (Cookies will be soft in the center.) Cool cookies on baking sheet 5 minutes. Remove to a wire rack.

HONEY BUTTER COOKIES

Steps:

• to prepare cookies:.
• beat butter on medium to high speed for 30 seconds -- add sugar, baking soda and 1/4 tsp salt.
• Beat until combined.
• beat in honey, egg and if desired, lemon extract until combined.
• add flour by beating in or stirring in -- until combined.
• Chill 1 hour or until it is easy enough to handle.
• preheat oven to 375*.
• lightly grease a cookie sheet, set aside.
• on a lightly floured surface, roll dough until it is 1/4" thick.
• using 2 1/2" cookie cutters, cut dough into desired shapes.
• place cutouts 1" apart on prepared cookie sheet.
• bake in a preheated 375* oven for 7-8 minutes or until cookies are golden and edges are set.
• transfer to a wire rack and cool.
• frost with honey butter frosting and if desired, top with honey bees.
• Yield about 30 cookies.
• to prepare HONEY BUTTER FROSTING:.
• in a medium saucepan, combine 3 tbls butter and 3 tbls honey.bring to boiling, remove from heat and stir in 2 cups powdered sugar and 2 tsps lemon juice.cool to room temperature.
• if necessary, add milk, one tsp at a time until frosting is of desired spreading consistency.
• to prepare HONEY BEES.
• prepare another honey butter frosting -- then divide in half.
• tint one half with yellow food coloring.mix well.
• combine remaining frosting with 1/4 cup melted semisweet chocolate chips.stir in additional milk, one 1 tsp at a time until both frostings are of piping consistency.
• pipe alternate bands of yellow and brown frosting on top of each cookie.
• pipe antennae with brown frosting.
• add slices almonds for wings.
• to STORE:.
• place cookies in layers seperated by waxed aper in an airtight container, cover and store at room temperature for up to 3 days or freeze unfrosted cookies up to 1 month.
• thaw cookies, then frost.

ALMOND-HONEY BUTTER COOKIES

Steps:

• Toast whole almonds: Spread on a cookie sheet and bake at 350F, stirring once, 7-9 min. Finely grind toasted almonds in a food processor or blender. Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking power, and salt; stir until just combined. Beat 2/3 c honey, the oil, and 3 Tbsp. butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended.. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour. Preheat oven again to 350F. Coat two baking sheets with cooking spray. Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger into the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13-15 min. Transfer to a wire rack; let cool for 30 min. Cook sliced almonds in a small dry skillet over medium-low heat, stirring constantly, until lightly browned, 2-4 min. Mix remaining 1/4 c honey and 1 Tbsp. butter in a small bowl until creamy. Use 1/4 tsp. to fill each cookie and top with two sliced almonds.