Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Hot Honey Peanut Butter Cookies
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- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 25 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 184
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 18 mg
- Sodium
- 95 mg
These cakey cookies have a pleasing heat that lingers. Use a good, local spicy honey, or make your own -- see our Cook's Note.
- Level: Easy
- Total: 2 hr 15 min (includes cooling time)
- Active: 25 min
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 184
- Total Fat
- 11 g
- Saturated Fat
- 4 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 4 g
- Cholesterol
- 18 mg
- Sodium
- 95 mg
Ingredients
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Directions
- Whisk the flour, baking soda and salt together in a medium bowl. In a large bowl, beat the butter until smooth with an electric mixer. Pour in the honey, continuing to beat the entire time. Beat in the egg until fully combined. Mix in the peanut butter and vanilla until smooth and creamy, then stir in the dry ingredients until well combined. Cover and chill until firm, about 1 hour.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the sugar, chile flakes and peanuts in a medium bowl. Scoop a heaping tablespoon of dough and roll it into a ball. Roll in the sugar mixture to coat. Place on a prepared cookie sheet and press the top down to flatten with the back of a fork. Repeat with the remaining dough, leaving 2 inches between each cookie. Bake until golden and set, about 15 minutes. Cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely.
Cook’s Note
To make your own hot honey, heat 1 cup honey with 1 tablespoon chile flakes over low heat for 30 minutes. Let sit for 1 hour at room temperature, then strain. When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
