You probably don't think of peanut butter cookies as a slice-and-bake refrigerator cookie, but you should.
I was immediately intrigued when I discovered this recipe in my beloved Betty Crocker's Cooky Book. And, upon testing out the recipe, ultimately rewarded. These cookies have all of the sweet-and-salty flavor that make peanut butter cookies so deliciously addictive, but with a subtle, mellow dimension from the honey, and a more delicate texture than their classic counterpart. The verdict? These fat, chewy, and lightly crumbly cookies are beyond welcome to co-exist peacefully with the flattened-by-fork tines variety in my cookie jar.
And based on how quickly they disappeared when I put them out at my shop, I'd say that the public agrees. Well, either that, or people will eat anything when it's free.
Note: The original recipe calls for 2/3 cup peanut butter and 1/2 cup chopped peanuts. I split the difference and used a cup-and-a-bit extra of chunky peanut butter--this kind, if you're curious. Also, I used more baking powder than specified in the original recipe.
Honey Peanut Butter Refrigerator Cookies
Adapted from Betty Crocker's Cooky Book
- Makes about 30 cookies -
- 1/3 cup butter
- 1/2 cup sugar
- 1/2 cup honey or corn syrup (I used honey)
- 1 cup (and maybe a spoonful extra) chunky peanut butter
- 1 egg
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Mix butter, sugar, honey, peanut butter, and egg thoroughly.
- Mix your remaining dry ingredients together, and then stir in bit by bit to your wet ingredient mix. If it is too dry, add a few drops of milk or cream until it is cohesive.
- Roll into a couple of logs, about 1 1/2 inches in diameter; wrap in waxed paper or plastic wrap and chill for several hours or overnight.
- Heat oven to 400 F. Cut dough in fat slices (I did about 1/2 inch) and place about 1 inch apart on a greased baking sheet. Bake 8-10 minutes, or until lightly brown on the edges. Let cool for about 5 minutes on the sheet before transferring to a wire rack to cool.