Tuesday, May 24, 2011

Peanut Butter and Honey Sprinkled Cookies

Have you you ever heard of crystallized honey? I found this little guy (see picture below) at a local natural foods store and I was intrigued. So I bought him and took him home. The next challenge was to figure out what to with him. Then it hit me, peanut butter and honey cookies. I found this tasty looking recipe on Smitten Kitchen and instead of rolling the cookies out in sugar I rolled them in honey crystals.

I made these cookies and they were everything I'd hoped they would be, soft and chewy with just a hint of honey flavor. I have to admit I forgot one ingredient when I was making these cookies, so I was faced with the dilemma of starting all over or baking the cookies, crossing my fingers and hoping for the best. I chose the latter and the cookies turned out great. So what was this mystery ingredient that slipped my mind? It was the brown sugar, but the cookies still turned out very tasty and just a little less sweet which D and I both agreed was actually quite nice.

Peanut Butter and Honey Sprinkled Cookies
1 1/4 cups All-Purpose Flour
3/4 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cups Unsalted Butter, Softened
1 cup Smooth Peanut Butter, Room Temperature
3/4 cups Granulated Sugar
1/2 cup Light Brown Sugar, Firmly Packed
1 Egg, Room Temperature*
2 tablespoon Milk
1 teaspoon Vanilla
3/4 cup Peanut Butter Chips
Crystallized Honey for Rolling (granulated sugar can be substituted for the crystallized honey)

Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Whisk together flour, baking soda, baking powder and salt. Set aside until needed. In the bowl of an electric mixer fitted with the paddle attachment beat together the butter and the peanut butter until well combined, then beat in the sugars until smooth. Beat in the egg until well incorporated, scraping sides and bottom as needed. Add the vanilla and milk and beat to combined. Add the flour mixture and mix thoroughly. Stir in the peanut butter chips. Form dough into 2 tablespoon sized balls then roll around in the crystallized honey until covered. Press cookies down a bit with the back of a spoon or knife. Bake for 10-12 minutes.

*To bring egg to room temperature quickly cover egg in hot tap water for 10 minutes before use.

Recipe Adapted From Smitten Kitchen  where it was adapted from The Magnolia Bakery Cookbook


Note: Only a member of this blog may post a comment.