Peanut Butter Honey Cookies(Refrigerator Cookie)
Chewy, nutty peanut butter honey cookies with a hint of sweetness and crunch, perfect for those craving a quick, satisfying treat or a delightful snack.
Ingredients
Instructions
- Mix shortening, honey, peanut butter, and egg thoroughly.
- Measure flour and blend dry ingredients (flour, baking powder, soda, salt).
- Stir the dry mixture into the shortening mixture until well combined.
- Stir in chopped peanuts.
- Shape the dough into a strip about 10 x 2 1/2 x 1 1/2 inches.
- Wrap in wax paper and refrigerate for several hours.
- Bake as needed.
Tips & Substitutions
For a richer flavor, consider using natural peanut butter instead of processed. If you don't have shortening, unsalted butter can be a good substitute, but it may alter the texture slightly. To ensure even baking, make sure the dough is well-chilled before slicing. You can also add chocolate chips for a delicious twist, reminiscent of Grammie'S Oatmeal Cookies.
Serving Suggestions
These cookies are delightful on their own or paired with a glass of milk or a cup of tea. They also make a great addition to a dessert platter alongside other treats like Banana Pudding For A Bunch. For a fun twist, try serving them with a scoop of vanilla ice cream for an indulgent dessert.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the dough logs wrapped in plastic wrap and aluminum foil for up to three months. To reheat, simply slice and bake at 350°F for about 10 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Honey Cookies(Refrigerator Cookie) contains roughly 867 calories, with 13g protein, 89g carbohydrates, and 54g fat. It is an excellent source of calcium (32% of the Daily Value), protein (25% of the Daily Value), and iron (25% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2820mg per serving (123% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut butter?
Yes, you can substitute almond butter or cashew butter for the peanut butter if you prefer. Keep in mind that this may change the flavor profile of the cookies slightly, but they will still be delicious!
How do I know when the cookies are done baking?
Since these cookies are refrigerator cookies, they will not spread much in the oven. Look for a golden color on the edges and a slight firmness when lightly pressed in the center. They will continue to firm up as they cool.
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for the best texture. Just keep an eye on baking times, as gluten-free flours can vary in moisture absorption.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).