April 6, 2018










3 cups cake flour
1 cup sugar
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
¼ cup coconut oil or vegetable shortening 
4 tbsp. unsalted butter, at room temperature
1 cup creamy peanut butter
1 cup honey
2 large eggs
Sugar, for rolling the cookies








In a medium mixing bowl, combine the flour, sugar, baking soda, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, butter, peanut butter and honey.  Mix in the eggs one at a time, beating well after each addition.  With the mixer on low speed, add the dry ingredients to the peanut butter mixture and beat just until incorporated.




Preheat the oven to 175˚C.  Roll the dough into 3cm balls, and roll each dough ball in the sugar.   Place the dough balls on an ungreased baking sheet, a couple inches apart.  Bake for 10-15 minutes, or until slightly puffed and golden.  Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire cooling rack to cool completely.  Repeat with the remaining dough or freeze the balls to bake off when the craving hits.  Store in an airtight container.







These cookies have been a firm favourite of mine for many years.  I baked them while still living in London and I recall sharing them with my American friend Marie (who loved the recipe).  They are quick and easy to make and are guaranteed to bring a smile to whoever is lucky enough to devour them. They make a great gift and the raw dough freezes beautifully, if you can resist baking them all at once!  A fun addition I tried was a marshmallow! I had some marshmallows that needed to be used, so I stuffed one into the middle of the cookie dough, baked them off and heaven was created. They are rather sweet with the mallow added, but paired with an ice cold glass of milk (or almond milk these days) creates the perfect balance!



Find the printable version of the recipe here


Adapted from Annie's Eats

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