March is National Peanut Month and one of the best ways I can think to celebrate is to make some honey peanut butter cookies. This recipe is from the 1963 edition of the Betty Crocker Best Cooky Book. These have recently made it into the rotation of my Christmas cooky bake-athon.
Honey Peanut Butter Cookies
- 1/4 cup butter
- 1/2 cup peanut butter (I like chunky so you get some actual peanuts in the cookies)
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1 egg
- 1 1/4 cup flour
- 1/2 teaspoon baking powder
- 2/4 teaspoon baking soda
- 1/4 teaspoon salt (I use sea salt when I bake)
Preheat oven to 375 degrees. Thoroughly mix butter, peanut butter, sugar, honey and egg. In a separate bowl, sift together remaining ingredients; stir into creamy mixture.
Roll dough into 1 1/4 inch balls. Place 3 inches apart on parchment lined cooky sheet. Flatten in a crisscross style with a fork dipped in sugar. Bake 10 to 12 minutes (they won’t brown much and should be just set). Remove from baking sheet and cool on wire rack.