Honey Peanut Butter Cookies

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

I usually think a peanut butter cookie is a peanut butter cookie. I love them, but I never really feel like one recipe stands out a whole lot more than another (though the addition of chocolate chips makes me want to sing and dance). This cookie, however, is in a league of it’s own. It is one of the chewiest cookies I have ever had, the texture is just amazing. As for the taste, you can definitely taste the peanut butter but it is the honey that really makes it. I also have to admit that because of the combination of peanut butter (read – protein) and honey I decided that these make a great breakfast food and had some while we were waiting for the plane the morning we left on vacation. 🙂

Honey Peanut Butter Cookies
(Source: Bake Me More)


1/2 cup shortening
1 cup creamy peanut butter
1 cup honey
2 eggs
3 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Sugar for rolling -original recipe called for powdered sugar, but I like granulated on my PB cookies


In a bowl, combine flour, sugar, baking soda, baking powder and salt, 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. Then add the eggs and mix well. Next add the dry ingredients to the peanut butter mixture and mix well.

Round dough into 1″ balls and roll in powdered sugar. Place on un-greased baking sheets and bake at 350° for 8-10 minutes. Remove from oven and let cool slightly on cookie sheets. Remove and place on paper towels or a brown paper bag to cool completely. Store tightly covered.

The Chewy

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

One of my favorite Food Network stars has always been Alton Brown. When I was first getting into cooking his shows were really helpful because he takes one thing and focuses an entire episode on it. So you will learn several different techniques for using an ingredient or several different ways to create a dish. The science behind it is also extremely helpful for a new cook and he does a really great job of breaking things down. For this reason, I knew that I was going to have to try this recipe when I started seeing it pop up in all of my favorite blogs.

This cookie came from one of Alton Brown’s shows where he made a few changes to the classic Nestle Toll House chocolate chip cookie recipe to make three distinct types of cookies. The Chewy, The Thin and The Puffy. While I probably will not try The Thin cookie, The Chewy sounded right up my alley.The result was just as I had expected, great! The cookie is definitely chewy and the I like how the chocolate flavor really comes through. I would like to try to make this again and cut back on the butter a tiny bit because I felt like they were just a tad greasier than I like, but other than that I would make no changes! **Edit 6/11 After sitting for a day the cookies are even better! I am not sure I will change the amount of butter next time. I may expiriment with 1 1/2 sticks, but after cooling all the way, they are no longer “greasy”**

The Chewy
(Source: Alton Brown via The Beantown Baker)


2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
2 cups semisweet chocolate chips


Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough (I chilled my dough for 1 hour), then scoop onto parchment-lined baking sheets, 6 cookies per sheet (I was able to fit 12 cookies per sheet using my medium scoop). Bake for 14 minutes or until golden brown (mine were finished in 12 minutes), checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

*TIP* When storing chocolate chip cookies, keep a slice of bread in the air tight container. It will keep the cookies moist and chewy!

Peanut Butter Sandwich Cookies

** This post was imported as a part of my top 30 from my old blog – What’s Cooking in the Orange Kitchen**

Saturday night I had an awesome girls night with my friend Michelle. Her husband was out of town for a concert so we decided to do some girly things. We read through a Cosmo (and I was SHOCKED at some of the articles I guess it’s been a while since I have read one), drank some Pink sparkling wine, gossiped and baked some cookies. Not only did we have a ton of fun but we also made some really fabulous cookies.

Everyone has their favorite Girl Scout cookies and this is one of mine. Some call them Do-Si-Dos and some call them Peanut Butter Sandwich cookies. I just call them Yummy. And this recipe did not disappoint me.

Homemade Do-si-dos a.k.a. Peanut Butter Sandwich Cookies

Source: Baking Bites


2 1/4 cups all purpose flour
2 tbsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 1/2 cups unsalted butter, room temperature
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups quick-cooking oats (not instant or regular)

1 1/2 cups peanut butter, room temperature
1/2 cup butter, room temperature
1/4 cup confectioners’ sugar I used more because I think the Girl Scout version is less creamy than this was before I added more confectioners sugar, next time I might try using regular granulated sugar to see if that gets the right texture

Preheat oven to 350F.
Start with the cookies. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, cream together butter and peanut butter. Beat in the sugars until fluffy, then add in the eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in vanilla extract. Working at a low speed, mix in the flour, followed by the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit).

On a parchment-lined baking sheet, drop teaspoonfuls of batter (roughly 3/4-in. sized balls), leaving about 2 inches between each to allow for spread. Bake for about 10 minutes, until cookies are a light golden brown. Cool on baking sheet for 5 minutes, making small holes in 1/2 of the cookies (for the tops of the sandwiches if you chose to make yours with GS-lookalike holes in some of the cookies, use these as the tops of the sandwiches.) before they set up. I skipped this. Transfer to a wire rack to cool completely.

Once cookies have cooled, make the filling.

In a large bowl, cream together smooth peanut butter, butter and confectioners’ sugar until very smooth. Spread 2-3 tsp onto half of the finished cookies and sandwich with the remaining halves.
Store in an airtight container.

Makes about 48 sandwich cookies.