Tuesday, February 12, 2013

Peanut Butter Honey Cookies

Who doesn't love the winning combination of peanut butter and honey?  It's most certainly one of my favorites.  I put it on rice cakes with raisins on top; I layer it on English muffins with sliced strawberries in between.  And I've eaten the latter for breakfast several times in a week, which got me to thinking....there has to be a cookie recipe that combines this wonderful duo.  Never fear, such a recipe does in fact exist.  I found it and baked it immediately.  Literally, because Lent starts on Wednesday and keeping with my tradition, I am giving up sweets.  Now I have less than two full days (I baked these bad boys yesterday) to eat an entire batch of cookies...who wants some?

Peanut Butter Honey Cookies
(adapted from this recipe)

1 cup butter - softened
1/2 cup Splenda sugar blend
1/2 cup creamy peanut butter
1/2 cup honey
1 tsp baking soda
1/4 tsp salt
2 1/2 cups flour
1/2 cup mini chocolate chips
1 cup butterscotch chocolate chips

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Cream together the butter, sugar, peanut butter, and honey.  Add in the baking soda, salt, and gradually the flour.  Mix until well incorporated.  Add in the chips and mix until just combined.

Drop dough in tablespoon sized dollops on the baking sheet and bake for 13 minutes or until the cookie bottoms begin to slightly brown.

Oh My Gosh.  I hope you all love these as much as I do.  They are so light and airy.  And I could probably eat way too many of them!  Make you sure you have someone to share with, as these make around five dozen.  



  1. Thanks, I couldn't stop eating them! I even put vanilla ice cream and butterscotch between two cookies for a diy ice cream sandwich, yum!