Hot Honey Peanut Butter Cookies Recipe Kitchen

Hot Honey Peanut Butter Cookies Recipe

• Difficulty: Simple
• Makes: 24 cookies
• Nutrition Info (per cookie): Serving Size: 1 cookie; Calories: 184; Fat: 11g; Saturated Fat: 4g; Carbohydrates: 20g; Fiber: 1g; Sugar: 13g; Protein: 4g; Cholesterol: 18mg; Sodium: 95mg
• Total Time: 2 hours 15 minutes (including cooling)
• Hands-On Time: 25 minutes

Ingredients

• 1 1/2 cups all-purpose flour (see tips below)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter, softened
• 3/4 cup hot honey (store-bought or homemade)
• 1 large egg, at room temperature
• 3/4 cup chunky peanut butter
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar
• 2 teaspoons crushed red pepper flakes
• 3/4 cup honey-roasted peanuts, roughly chopped

Directions

1. In a medium bowl, whisk together the flour, baking soda, and salt. In a separate larger bowl, use an electric mixer to beat the butter until creamy. While beating, slowly add the hot honey until fully blended. Mix in the egg until incorporated, then add the peanut butter and vanilla and beat until smooth. Stir the flour mixture into the wet ingredients until just combined. Cover the dough and refrigerate for about 1 hour, or until firm.
2. Preheat the oven to 350F. Line two baking sheets with parchment paper. In a shallow bowl, combine the granulated sugar, crushed red pepper flakes, and chopped peanuts. Scoop heaping tablespoons of chilled dough and roll each into a ball. Roll each ball in the sugarpeanut mixture to coat. Place the coated balls on the prepared sheets about 2 inches apart and lightly flatten each one with the tines of a fork.
3. Bake for about 15 minutes, or until the cookies are golden and set. Let the pans rest on wire racks for 5 minutes, then transfer the cookies to the racks to cool completely.

Tips and Notes

• Homemade Hot Honey: Gently warm 1 cup honey with 1 tablespoon red pepper flakes over low heat for 30 minutes. Let cool at room temperature for 1 hour, then strain before using.
• Measuring Flour: Spoon flour into the measuring cup and level with a knife for best texture; scooping directly from the bag can compress the flour and yield denser cookies.