I browse a lot of cooking blogs and recently found this recipe on
Elle's New England Kitchen. These cookies are very good! They stay soft and still taste fresh, even a few days later! I cut the recipe in half, and they still made quite a few cookies. You mix together a mixture of butter, peanut butter, and honey that you then add to the cookie dough.
Note: The recipe calls for 4 oz. of honey in the peanut butter mixture, and I wasn't sure if it means by weight or by volume, and if it even makes a difference in the way you measure it out. I will have to contact Elle and ask her. I did measure it by weight and the peanut butter mixture seemed a little runny, but in the end, the cookies still tasted great. However, they did seem a little on the thin side and I had to cool them completely on the cookie sheets before removing them. Maybe next time I will use a measuring cup instead of weighing it, and see if that makes a difference. Perhaps chilling the dough before baking will help, too.
I divided the dough in half and used Reeces Pieces in half, and milk chocolate chips in the other half. These are definitely a new favorite!
See the original recipe here.
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter, room temp
1/4 cup shortening, room temp
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
Peanut butter mixture (see below)
1/2 (10 oz) bag Mini Reese's Pieces
Peanut Butter Mixture
1 cup peanut butter
1/4 cup butter, room temp
2 tbsp honey
Mix together the peanut butter mixture and set aside.
Mix together the flour, baking powder, baking soda, and salt and set aside.
In a large bowl, cream the 3/4 cup of butter, shortening, granulated sugar and brown sugar until light and fluffy. Add the eggs, beating well after each one. Add the vanilla and the peanut butter mixture. Add the flour mixture in thirds and beat on low speed until mixed in.
Roll into large balls and bake 350 degrees for 9-11 minutes, depending on the size of the ball of dough. Do not over bake. Remove from oven when lightly golden brown. They will set up nicely as they cool. Cool a few minutes on the cookie sheets before removing to a cooling rack to cool thoroughly. Store in an airtight container.