Nut'n Honey: Honey Peanut Butter Refrigerator Cookies

Saturday, June 12, 2010
Cakespy in peanut butter, recipes, recipes

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 -

Ingredients

• 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

Procedure

1. Mix butter, sugar, honey, peanut butter, and egg thoroughly.
2. 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.
3. 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.
4. 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.

Article originally appeared on Seeking Sweetness in Everyday Life (http://cakespy.squarespace.com/).