Peanut butter and honey cookies
If you did someone a small favour, what would you request in return? Something small, something big or nothing at all?
A large plate of toast slathered with peanut butter and honey. That’s what a friend asked in return for a small favour. Call me strange but I was disappointed.
As a feeder, I wanted something a bit more fun. So I searched for a recipe with peanut butter and honey to replicate that flavour combination. Even better, these cookies suit those who don’t eat dairy or eggs.
If you up the honey content, these cookies are also reminiscent of a certain crunchy nutty cornflake cereal.
Feeds: At least 10 people (with a serving being two small cookies).
Start cooking: 1 hour before eating.
Killer peanut butter and honey cookies
Based on Eat the Cookie! recipe.
- Stir together the dry ingredients in a bowl. In a separate bowl, mix together all of the wet ingredients.
- Pour the wet ingredients into the dry mixture and stir until combined.
- Place the dough into the fridge for 20 minutes to firm up a little.
- In the meantime, preheat your oven to 180 Celcius (350 Fahrenheit). Line two cookie sheets with silicon baking mats or baking paper.
- Once firm, roll the cookie dough into golf sized balls and place an inch apart on the prepared baking trays.
- Press the tines of a fork onto each cookie to create lines.
- Bake each batch for 8 minutes or until just golden brown. Don’t overcook as they’re best slightly soft and chewy.
- Once out of the oven, cool for 3 minutes so they firm up before moving to cooling racks.
One day I’ll press this dough into a shallow tart tin and blindbake it. The cookie tart case will be filled with salted caramel, roasted peanuts and sliced fresh bananas. Finally, the tart will have a layer of chocolate ganache smoothed over to complete the filling. Served cut into small slivers.
It’s the kind of tart that Elvis would have given the seal of approval to.
Although he’d probably be up for a really big piece, particularly in the fat Elvis years.