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Honey-Peanut Butter Cookies

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As I’ve briefly stated a couple times – I’ve gone through a pretty big life transition in the past 6 months. And without getting into all the dirty details, I’ll simply say that I’ve found an incredible sense of balance during this time and I’m finally starting to feel like myself again. And feeling like myself is definitely good stuff.

“Every new beginning comes from some other beginning’s end.”

It’s no big secret that I haven’t been baking or cooking as much as I once was. I’m fairly certain you’ve all noticed that I’ve been posting less frequently. However, I realized the other day while uploading my post for Chocolate Cookies with Thin Mints that I really, truly miss my blogging routine and of course my readers and blogging friends.

At that moment, I walked into my kitchen and stared at a barren pantry and fridge which were littered with Slim Fast (Chocolate Royal flavor in case you’re interested), cans of soup and cucumbers that were certainly well beyond their prime. My flour and sugar containers were just about empty and there was not one single stick of butter in my refrigerator. Despite a lack of pretty much everything, I was determined to bake something.

The outcome were classic peanut butter cookies – you’ll never catch this girl without a jar of PB – sweetened with honey and rolled in sugar. They’re perfect for a little midday pick-me-up with a cup of tea or a surprise sweet treat for the kiddo’s lunch box.

Honey-Peanut Butter Cookies


1/2 cup butter flavored shortening (see note below)
1 cup creamy peanut butter
1 cup honey
2 large eggs, lightly beaten
2 teaspoons pure vanilla extract
3 cups Gold Medal all-purpose flour
1 cup sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt

1/2 cup of sugar for rolling dough balls


1. Preheat oven to 350&deg F. Line baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat shortening, peanut butter and honey on medium speed until well combined and fluffy - about 3 minutes.

3. Add eggs and vanilla mix well.

4. In a large bowl, whisk together flour, 1 cup of sugar, baking soda, baking powder and salt. Gradually add the dry ingredients into the peanut butter mixture and mix on low speed until combined.

5. Using a medium cookie scoop (about 2 tablespoons) form dough into balls, roll in sugar, and place on prepared baking sheets. Flatten with a fork. Bake in preheated oven for 10-12 minutes. Allow cookies to cool on baking sheets for about 5 minutes before removing to a wire rack to cool completely.


- I have not attempted this recipe with butter, so I cannot attest to the results. If you try this peanut butter cookie recipe with butter instead of shortening, please let us know how they turn out.
- Cookies will store well in an airtight container at room temperature for up to 3 days.

My Baking Addiction adapted from Taste of Home

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!


This post is part of an ongoing relationship between My Baking Addiction and Gold Medal Flour. In June of 2012, My Baking Addiction attended a Farm to Table event in Kansas City to learn why Gold Medal has been America’s flour of choice for 125 years. Although this is a sponsored post, the views and opinions expressed are our own and based upon our personal experiences with Gold Medal Flour.

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Michaeline Florek

Thursday 7th of May 2020

This recipe was yummy, love the marriage of honey and peanut butter!!! I used unsalted butter and it worked great. I try to use a little less sugar in measuring because of family members with medical issues and they are just as tasty. Used brown sugar instead of regular sugar. Plan to try coconut sugar next time. I also did not roll in sugar. Used crunchy peanut butter, my preference. I bake gluten free...Namaste flour works well for cookies. I always try to please all family members, I am a purist in peanut butter cookies. My family likes chocolate chips in their peanut butter cookies. I compromise by adding Cacao nibs to half of cookie mixture. :-) Happy Baking


Tuesday 26th of May 2020

Yay! So happy to hear you enjoyed the recipe. Thanks so much for stopping by and leaving your feedback. -Jamie

Ann Crews

Saturday 13th of April 2019

I made with butter and added chopped pecans, they turned out delicious


Tuesday 16th of April 2019

So happy to hear you enjoyed the cookies, Ann! Thanks so much for stopping by and leaving your feedback! -Jamie

Mary Ellen Phillips

Tuesday 11th of September 2018

I absolutely love love love these cookies, and so does EVERYONE else that I give them to. I have always made them with regular unsalted butter. I also have never used sugar- I use the Splenda brown sugar mix. I can't have regular sugar... (Well, no more than 2 grams PER MEAL) Since I had the gastric bypass surgery in 2010. Sugar makes me sick... My neighbor asked how I get them to stay soft and moist for DAYS and DAYS??? When I told her I just use honey instead of sugar, and the Splenda brown sugar, she made me PROMISE not to let her husband know!!!! They are so yummy, and they stay soft and delicious for up to a week in an airtight container. Well, maybe longer, they're just always eaten by day 7 at my house!!!


Sunday 23rd of September 2018

So happy to hear you enjoyed the cookies, Mary Ellen! Thanks so much for stopping by and leaving your feedback! -Jamie

Sean Havern

Sunday 5th of August 2018

For some Reason every time I make cookies with baking powder/soda they turn out cakey so these ones did too. Anyone know what I could be doing wrong


Wednesday 8th of August 2018

Thanks so much for stopping by, Sean! Without seeing the exact result, I'm not sure what might be happening. I appreciate you taking the time to comment. Happy Baking! -Jamie


Friday 25th of May 2018

Hello, I have made the recipe with butter. They are delicious! Thanks for sharing!


Friday 25th of May 2018

So glad to hear you enjoyed the recipe, Andrea! Thanks so much for stopping by and leaving your feedback! Happy Baking! -Jamie

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