Best Honey Roasted Peanut Butter Cookies Recipes

Honey Roasted Peanut Butter Toffee Swirl Cookies image

Provided by Nimz_

Time 45m

Yield 30 cookies

Number Of Ingredients 13

1 1/2 cups old fashioned oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup butter, softened
1 cup sugar
1 cup packed light brown sugar
2 teaspoons vanilla
3/4 cup honey roasted crunchy peanut butter (or you can use the Honey Roasted Creamy Peanut Butter, doesn't matter)
2 large eggs
1 (10 ounce) bag Nestle semi-sweet and white chocolate swirled chocolate morsels
4 ounces toffee pieces

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.

Nutrition Facts : Calories 217.5, Fat 11.2, SaturatedFat 5.3, Cholesterol 30.7, Sodium 216.8, Carbohydrate 26.8, Fiber 1.2, Sugar 16.7, Protein 3.6

Honey Roasted Peanut Butter Cookies image

Provided by susan simons

Categories Cookies

Time 25m

Number Of Ingredients 10

2 1/2 c all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 c salted butter, softened
1 c packed dark brown sugar
1 c granulated sugar
1 c honey roasted peanut butter
2 large eggs
1 1/2 c honey roasted peanuts, pulsed in blender or food processor to resemble bread crums, about 14 pulses

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.