I’m always on the look-out for the best peanut butter cookie. I’ve tried many a recipe, but they don’t always come out as perfectly as I had hoped. They’re always too flat, too crunchy, or too dry. These, however, are a completely different story.
These are honestly the BEST peanut butter cookies that I’ve ever made or tried in my entire life. They’re light and delicate, but they still stay together and are moist and chewy. I opted to use crunchy peanut butter because I love the added texture it brings to a peanut butter cookie, but the recipe did call for honey, which really made these the best. It lends its light, sweet flavor to the salty, crunchy peanut butter and gives the cookies a melt-in-your-mouth quality. If you don’t make these cookies, you’re really going to be missing out!
Roll the cookies into balls and then roll in sugar. Place on a lined and/or greased baking sheet, make criss-crosses with a fork, and bake at 350 degrees F for 9-11 minutes, depending on the size of the cookies (mine took about 9 1/2-10 minutes).
- ½ cup shortening
- 1 cup crunchy peanut butter (the original recipe called for creamy, but crunchy is SO much better)
- 1 cup honey
- 2 eggs
- 3 cups all-purpose flour
- 1 cup sugar
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- sugar for rolling (preferably raw sugar, but granulated works well too, it’s what I used)
- Preheat the oven to 350 degrees F. In a bowl, combine the flour, sugar, baking soda, baking powder and salt, and set aside. In a standing mixer fitted with a paddle attachment (or a mixing bowl and hand mixer), beat the shortening, peanut butter and honey together for 3-5 minutes. Add in the eggs one at a time and mix well. Next add the dry ingredients to the peanut butter mixture and mix well, just until moistened (don’t over beat! It’s better to do the last bit of mixing by hand than to beat too much air into the dough).
- Roll the dough into 1″ balls and roll in the sugar. Place on greased and/or lined baking sheets, make criss-crosses with a fork, and bake for 9-11 minutes. Remove from oven and let cool slightly on cookie sheets. Remove and place on a different surface to finish cooling. Store tightly covered.