Best Honey Roasted Peanut Butter Toffee Swirl Cookies Recipes

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HONEY ROASTED PEANUT COOKIES



Honey Roasted Peanut Cookies image

These cookies are chewy, and the glaze is just the right amount of sweet. It's a great peanut butter cookie recipe by itself. The glaze is an extra touch for something original!

Provided by Stephanie Z.

Categories     Dessert

Time 15m

Yield 5 dozen cookies

Number Of Ingredients 13

1 1/2 cups brown sugar
3/4 cup sugar
1 1/2 cups butter
1 1/2 cups peanut butter
1/2 cup honey
3 eggs
3 3/4 cups flour
1 1/2 teaspoons baking soda
1/3 cup peanut butter
3 tablespoons honey
1/4 cup hot water
1 1/4 cups powdered sugar
1 cup honey roasted peanuts, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Blend butter, peanut butter, and sugars.
  • Add in honey and egg. Mix well.
  • Stir in baking soda, then add flour a little at a time.
  • Spoon onto cookie sheet, and bake 9-12 minutes until golden.
  • While cookies are baking, mix together glaze ingredients with an electric mixer. If glaze is too watery, add a little more powdered sugar (up to 1/4 cup) until it's a good consistency.
  • Drizzle over cookies. Top with honey roasted peanuts.

Nutrition Facts : Calories 2225.3, Fat 122, SaturatedFat 48.3, Cholesterol 273.3, Sodium 1368.1, Carbohydrate 257.1, Fiber 11, Sugar 171.5, Protein 46

HONEY ROASTED PEANUT BUTTER COOKIES



Honey Roasted Peanut Butter Cookies image

Honey Roasted Peanut Butter Cookies made with peanut butter and lots of honey roasted peanuts. Soft, chewy and delicious peanut butter cookie recipe with tons of peanut flavor!

Provided by Jessica & Nellie

Categories     Cookies

Number Of Ingredients 9

1 cup butter (softened)
1 cup sugar
¾ cup brown sugar
1 cup creamy peanut butter
2 eggs
2 tsp vanilla
2 ½ cups flour
1 Tbsp baking powder
2 cups honey-roasted peanuts (coarsely chopped)

Steps:

  • Preheat oven to 350°.
  • Beat butter with sugars for about 2- 3 minutes. Add peanut butter and mix 1-2 more minutes. Mix in eggs and vanilla and beat for another 2-3 minutes. Add the flour and baking powder and mix until well combined. Stir in half of the peanuts.
  • Use a cookie scoop to scoop out cookies onto parchment or silicone-mat lined cookie sheets. Lightly press the rest of the nuts on top of the cookies.
  • Bake for about 14 minutes. The very edges should be a light golden brown, but cookies should still be really soft in the middles. They may look slightly underdone but that's ok!

Nutrition Facts : Calories 211 kcal, Carbohydrate 20 g, Protein 5 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 140 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 8 g, ServingSize 1 serving

HOT HONEY PEANUT BUTTER COOKIES



Hot Honey Peanut Butter Cookies image

These cakey cookies have a pleasing heat that lingers. Use a good, local spicy honey, or make your own -- see our Cook's Note.

Provided by Food Network Kitchen

Categories     dessert

Time 2h15m

Yield 24 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
3/4 cup hot honey
1 large egg, at room temperature
3/4 cup chunky peanut butter
1 teaspoon vanilla
1/3 cup sugar
2 teaspoons chile flakes
3/4 cup honey roasted peanuts, chopped

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.

SWIRL COOKIES



Swirl Cookies image

Make and share this Swirl Cookies recipe from Food.com.

Provided by Lavender Lynn

Categories     Drop Cookies

Time 2h55m

Yield 3 1/2 dozen

Number Of Ingredients 10

1 cup butter or 1 cup margarine, softened
1 1/2 cups powdered sugar
1 egg
1 -2 tablespoon orange peel, grated from 1 medium orange
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/8 teaspoon food coloring, red gel
1/8 teaspoon food coloring, green gel
coarse sugar, if desired

Steps:

  • In large bowl, beat butter, powdered sugar, egg and orange peel with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar.
  • Divide dough into thirds. Tint one portion red and one portion green; leave remaining portion plain. Flatten each portion into a disk. Wrap in plastic wrap; refrigerate 20 minutes.
  • On separate sheets of lightly floured waxed paper, roll each portion of dough into 12x9 inch rectangle. Place red rectangle on top of green re tangle, using waxed paper ends to help flip dough over. Top with plain dough rectangle. Starting on a long side, and using waxed paper as an aid, roll dough into a cylinder. Wrap into plastic; refrigerate 1 hour.
  • Heat oven to 375 degrees F Cut dough into 1/4 in slices. On ungreased cookie sheet, place slices about 1 inch apart. Sprinkle with coarse sugar.
  • Bake 7 to 8 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.

Nutrition Facts : Calories 1014.4, Fat 54.8, SaturatedFat 33.9, Cholesterol 192.6, Sodium 846.3, Carbohydrate 120.5, Fiber 2.6, Sugar 50.6, Protein 11.6

HONEY ROASTED PEANUT BUTTER COOKIES



Honey Roasted Peanut Butter Cookies image

I love honey roasted peanut butter and peanut butter cookies so I decided to combine the two using my all time favorite peanut butter cookie recipe. These are certain to be a big hit at your next bake sale they freeze well if they make it that far.

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.

HONEY-PEANUT BUTTER COOKIES



Honey-Peanut Butter Cookies image

When my husband wants a treat, he requests these chewy peanut butter honey cookies. -Lucile Proctor, Panguitch, Utah

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 9

1/2 cup shortening
1 cup creamy peanut butter
1 cup honey
2 large eggs, room temperature, lightly beaten
3 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt

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.

Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 80mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

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