Honey Roast Peanut Butter Chocolate Chip Cookies Recipes

HONEY ROAST PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT OVEN TO 350. 1. Stir together first 5 ingredients in a medium bowl, using a wooden spoon. Stir in chocolate morsels and 1/3 cup of flour. Substitute 1 cup coarsely chopped lightly salted peanuts or pecans for milk chocolate morsels. Proceed with recipe as directed.
• 2. Drop cookie dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet. I like to roll the dough in balls.
• 3. Bake at 350° for 8 minutes or until puffed and golden. (Cookies will be soft in the center.) Cool cookies on baking sheet 5 minutes. Remove to a wire rack.

HONEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 300°F.
• Mix flour, baking soda and salt in a separate bowl.
• Cream honey, sugar and butter together until smooth, add vanilla just before you finish with the sugar and butter.
• Add flour mixture and beat until just smooth. Do NOT overbeat or the cookies will be too soft. (Trust me.)
• Add chocolate chips.
• Drop on cookie sheets about 2 inches apart.
• Bake for 20 minutes (If you have a convection oven, they will be done in about 12 minutes.).
• Let them cool on the pans unti you can lift them off with a spatula to cooling racks.

WHITE CHOCOLATE CHIP-PEANUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and peanuts.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

HONEY-PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°. In a bowl, mix shortening, peanut butter and honey. Add eggs; mix well. Combine flour, sugar, baking soda, baking powder and salt; add to peanut butter mixture and mix well. , Roll into 1- to 1-1/2-in. balls and place on ungreased baking sheets. Flatten with a fork dipped in flour. Bake until set, 8-10 minutes. Remove to wire racks to cool.

HONEY ROASTED PEANUT COOKIES

Steps:

• Preheat oven to 350 degrees.
• Blend butter, peanut butter, and sugars.
• Add in honey and egg. Mix well.
• Stir in baking soda, then add flour a little at a time.
• Spoon onto cookie sheet, and bake 9-12 minutes until golden.
• While cookies are baking, mix together glaze ingredients with an electric mixer. If glaze is too watery, add a little more powdered sugar (up to 1/4 cup) until it's a good consistency.
• Drizzle over cookies. Top with honey roasted peanuts.

HONEY ROASTED PEANUT BUTTER BARS WITH CHOCOLATE GANACHE RECIPE - (4.3/5)

Steps:

• Heat oven to 350°F. Grease bottom only of 15x10x1 inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Set aside. In an extra large bowl, combine dry cake mix, 1/3 cup butter, and egg. Beat with an electric beater on low speed for 1 -2 minutes or until mixture is combined. Press mixture into bottom of prepared pan. Bake in preheated oven for 12 minutes. Cool completely. In a large bowl, combine 3/4 cup butter, peanut butter, and vanilla. Beat with electric mixer on medium speed for 30 seconds. Beat in 2 TBSP whip cream. Stir in the chopped peanuts. Spread mixture evenly over the cooled crust. Place uncut bars in the refrigerator while you prepare the ganache. In small saucepan, bring 1/2 cup whipping cream just to boiling over medium high heat. Remove from heat and add chocolate chips. Do not stir. Let stand for 5 minutes. Stir until smooth. Cool 15 minutes; spread over filling. Refrigerate 1-2 hours or until set. Cut into bars. Makes 48 bars. Store covered in refrigerator. Let bars stand at room temperature for 15 minutes before serving

CHOCOLATE CHIP HONEY COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
• Beat shortening, honey, and brown sugar with an electric mixer in a large bowl until smooth. Add egg and vanilla extract; beat until light and fluffy.
• Sift flour, baking soda, and salt together in a bowl; stir into honey mixture until just incorporated and dough comes together. Fold chocolate chips and almonds into dough. Drop spoonfuls of the dough 2 inches apart onto the prepared baking sheet.
• Bake in the preheated oven until edges just begin to brown, 12 to 15 minutes.

PEANUT BUTTER AND HONEY COOKIES

Steps:

• Combine peanut butter, shortening, sugar, honey, and egg in a large bowl; beat with an electric mixer until thoroughly combined.
• Mix flour, baking powder, salt, and baking soda together in a bowl. Add to the wet ingredients and mix until blended. Stir in peanuts.
• Shape dough into a 10x2-inch log. Wrap in waxed paper and chill in the refrigerator for 3 hours.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Remove dough from the refrigerator and cut into 1/8-inch slices. Place 1 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely. Repeat to bake remaining cookies.