This recipe is based off one of the winning Pillsbury Bake-Off recipes. Homemade peanut butter cookies are stuffed with a creamy peanut butter filling.
Double Delight Peanut Butter-Honey Cookies
Ingredients:
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup creamy natural peanut butter (no added sugar or oil)
1/4 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tablespoon honey
1 large egg
1 teaspoon vanilla extract
Filling
1/2 cup confectioners' sugar
1/2 cup creamy natural peanut butter (mine was slightly chilled)
1 tablespoon honey
Coating
2/3 cup finely chopped honey roasted peanuts
2 tablespoons turbinado sugar
3/4 teaspoon ground cinnamon
Directions:
In a medium sized mixing bowl, sift together flour, baking soda and salt.
In a large mixing bowl, using an electric mixer on medium speed, beat together peanut butter, butter, brown sugar, granulated sugar and honey, until creamy, about 1-2 minutes. Beat in egg and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour until well combined. Place dough in freezer for 15 minutes, stir, and freeze for an additional 15 minutes.
Meanwhile, prepare the filling: Sift confectioners' sugar into a medium sized mixing bowl. Using an electric mixer on medium speed, beat confectioners' sugar, peanut butter and honey until well combined. Shape mixture into 18 small balls, and place on a plate. Place plate in refrigerator until ready for use.
Preheat oven to 375 degrees F. Coat a large sheet pan with cooking spray.
Make the coating by stirring together peanuts, turbinado sugar and cinnamon, in a small bowl, until well combined.
Remove bowl from freezer; shape dough into an 11 inch x 2 1/2 inch log. Wrap dough in plastic wrap to shape better. Slice dough into 18 equal pieces. Take each piece of dough, flatten with your hand, place a peanut butter ball in the center, and wrap dough around ball. Roll ball in your hands to shape better. Roll balls in peanut mixture, to coat completely; place on prepared sheet pan. Coat the bottom of a glass with cooking spray and flatten cookies. Don't flatten too much.
Bake at 375 degrees F for 13-15 minutes, or until edges of cookies are golden brown. Cool 4 minutes on sheet pan, then transfer to wire racks to cool completely.
Yield: 18 fairly large cookies
Ingredients:
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup creamy natural peanut butter (no added sugar or oil)
1/4 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tablespoon honey
1 large egg
1 teaspoon vanilla extract
Filling
1/2 cup confectioners' sugar
1/2 cup creamy natural peanut butter (mine was slightly chilled)
1 tablespoon honey
Coating
2/3 cup finely chopped honey roasted peanuts
2 tablespoons turbinado sugar
3/4 teaspoon ground cinnamon
Directions:
In a medium sized mixing bowl, sift together flour, baking soda and salt.
In a large mixing bowl, using an electric mixer on medium speed, beat together peanut butter, butter, brown sugar, granulated sugar and honey, until creamy, about 1-2 minutes. Beat in egg and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour until well combined. Place dough in freezer for 15 minutes, stir, and freeze for an additional 15 minutes.
Meanwhile, prepare the filling: Sift confectioners' sugar into a medium sized mixing bowl. Using an electric mixer on medium speed, beat confectioners' sugar, peanut butter and honey until well combined. Shape mixture into 18 small balls, and place on a plate. Place plate in refrigerator until ready for use.
Preheat oven to 375 degrees F. Coat a large sheet pan with cooking spray.
Make the coating by stirring together peanuts, turbinado sugar and cinnamon, in a small bowl, until well combined.
Remove bowl from freezer; shape dough into an 11 inch x 2 1/2 inch log. Wrap dough in plastic wrap to shape better. Slice dough into 18 equal pieces. Take each piece of dough, flatten with your hand, place a peanut butter ball in the center, and wrap dough around ball. Roll ball in your hands to shape better. Roll balls in peanut mixture, to coat completely; place on prepared sheet pan. Coat the bottom of a glass with cooking spray and flatten cookies. Don't flatten too much.
Bake at 375 degrees F for 13-15 minutes, or until edges of cookies are golden brown. Cool 4 minutes on sheet pan, then transfer to wire racks to cool completely.
Yield: 18 fairly large cookies
How pretty!!! Interesting dough. With the added brown sugar and honey, I am surprised it's still crispy. Glad to hear it is. Of course now I will have to go try it. Argh. And I'm the only one in the house who likes peanut butter.
ReplyDeleteI'll pass your version on to others who are wondering about natural peanut butter.
Anna- It's an honor!
ReplyDeleteThey were crisp...I think because it has a longer bake time. 13-15 minutes at 375.
The natural version worked really well. I didn't have any problems.
Darn, yours look really yummy. I love how light and crispy looking your cookies are. I've got to stop looking at and then making all these cookies. I'm making the cookie right now with homemade cookie dough and a choc/pb filling. They are good, still deciding if I just like the winning recipe better. Although I want to try it with natural pb now as I prefer it and it's better for you! I'm actually trying a bunch of different ways with the cookie right now. You can check it out on my blog, eventually--I might not get it posted today.
ReplyDeleteOMG, I can't even look at those!
ReplyDeleteSorry about the duplicate tag, guess that's a good thing getting tagged by both of us. Just disregard.
Emiline, these are so sinful. I love peanut butter but have only baked with it once so far. Gotta try these soon!
ReplyDeleteThey look awesome! Good job!
ReplyDeleteHave you seen the video clip of when she won? She is the cutest thing. I know that the Pillsbury Bake off gets a lot of criticism, but this lady is so cute - I think she totally deserved it.
ReplyDeleteBut I think your version sounds extra delicious!!
Yours look wonderful! I used the honey-roasted peanuts on mine too, but used the tube of dough. I cannot wait to try your version.
ReplyDeletePeanut butter cookies are my favorite and these look de lish ous!
ReplyDeleteYours look better than the winner's. You need to win a million dollars too :)
ReplyDeleteOkay, maybe I'm biased, but I think yours look more like a million dollar cookie than the winner! Absolutely gorgeous!
ReplyDeleteDecadent and sinfully delicious! I love the sweet, salty combination Emiline.
ReplyDeleteI'm glad that that recipe won, since it was quite delectable-sounding (especially since my favorite type of cookie is peanut-butter!) - however, I like your version MUCH better. Kudos for creating your own peanut-butter cookie dough (free of unnaturalness!), and making the filling out of natural peanut-butter!
ReplyDeleteMD Represent! I swoon over peanut butter, it's true. These cookies look like a million dollars.
ReplyDeleteSounds yummy! Love the peanut butter center! These could be soo addicting.
ReplyDeleteI love that you use natural peanut butter! I'm not sure I've ever come across a pb cookie recipe using it.
ReplyDeleteAnd... holy cow, your pictures are incredible! I wish it was like in Willy Wonka & the Chocolate Factory where the candies in the TV screen could actually come out and be eaten!
I'm impressed! This is really cool.
ReplyDeleteI will make them for the big bossman one of these days. Thanks!
Oh wow! That sounds like pure, beautiful sin in a cookie. I love your cookie recipes! They always leave me drooling!
ReplyDeleteI heard about her cookies winning; But they weren't as breath taking as yours! I'd take your version any day!
They look sensational! Must go check out all the peanut butter goodies now!
ReplyDeleteHi Emiline,
ReplyDeleteI'm glad you did a variation on these. I just posted the original recipe I made tonight. Enjoyed them, but will do a homemade version next time. Great minds think alike!
They look delicious even though peanut butter is not really my thing. Still I didn't try the natural version yet.
ReplyDeleteyou know, i had heard a little something about those cookies.
ReplyDeleteclearly, your version is superior.
These soo look soft and tasty they made my mouth water.
ReplyDelete*anna surely thats a good thing, it means you get to eat them all!*
Wow oh wow, I love peanut butter and I know some boys in my house that would absolutely go wild for these!!
ReplyDeleteEmiline these are incredible!
Maria
x
I don't even like peanut butter cookies and these look awesome!
ReplyDeleteYour blog is great and I have given you an award. Check it out: http://myburnttoast.blogspot.com/2008/04/blogging-with-purpose.html
Awesome! I've never used natural peanut butter...looks great!
ReplyDeleteOMG this is serious drooling time here!! They look awesome pity I can't just pick one off to eat!!
ReplyDeleteRosie x
What a great idea! So glad you took it one step further and made it homemade...I can't wait to try these!
ReplyDeleteHere I am trying to get some discipline into my eating habits and then I stumble upon your blog. I guess I am not too god at this discipline stuff :(
ReplyDeleteA double whammy straight to the hips Emiline.....I have boomarked them for a day when I feel the need for something stick to the roof of my mouth good:D
ReplyDeleteI'm noticing your use of turbinado sugar. Ive been using it a lot in baking. Im not a fan pf peanut butter but I have to say these make me want to try it.
ReplyDeleteThat was just downright torture - look but can't touch.
ReplyDeleteNow that's a peanut butter cookie. I know a few family members who'd swoon over these. That peanut butter center makes them so interesting! The crunch, the spice on the coating... Yummy!
ReplyDeleteI love peanut and double peanut means I like them twice:-)
ReplyDeletePeanut butter stuffed peanut butter cookies sound so good!!
ReplyDeletemmmmmmmm that looks so peanutbuttery!!!!
ReplyDeleteYUM! How fantastic - totally making these for the Hubs, who is a PB-addict.
ReplyDeleteHope all is well, sorry for not checking in for awhile! Things are hectic lately (as Im sure they are for everyone...).
These look wonderful! Anything peanut buttery is great and peanut butter stuffing just makes them that much better. Well done on making a healthier version!
ReplyDeleteThe cookies look amazing! I'm in NE Missouri - near Hannibal. I've spent a lot of time in Springfield and really like that area!
ReplyDeleteOohh, delightful indeed! I love the look of the squidgy, peanutty centre.
ReplyDeleteI love peanut butter cookies, but this maxed out, ramped up version look unavoidably tood. A a must try. Thanks!
ReplyDeleteI'm still trying to wrap my head around the fact that a recipe using store bought dough can be worth a million dollars... your version sounds better!
ReplyDeleteWhat a delight these cookies must have been. Man, my son will love me a whole lot more if I had to surprise him with this lot.
ReplyDeleteOh yum! I'm such a PB freak!
ReplyDeleteWhy do I look at delicous recipes like this when I have a costume to fit into in a few weeks? (At least I don't have time to actually bake antying, which is turning out to be a good thing.)
18 "fairly large" cookies, huh? So that means only 9 for me and 9 for Jeff. Somehow, after salivating over these photos, I don't think that will be enough.
ReplyDeleteI think I just fell in love!
ReplyDeleteI could almost taste those delicious looking cookies. OMG, I have to make these.
Bravo for making your own dough and using natural pb and honey. As you know I am a big fan of natural products and try to limit the use of any product with trans fats, preservatives or added colors, etc.
Thanks for giving me sweet dreams tonight!!!!
Wow, those look awesome! I tried making them the PBO way and they were very good. They didn't last more than a day in my house. But these look even better. Will have to try them. If I make yours, I will have my husband take them to his office so I only eat one :)
ReplyDeleteWow! How can you resist them?
ReplyDeleteOMG!
ReplyDeleteI could never make these...'cause I would eat them all - every last one, right NOW!
Now these I would eat. I love the creamy-moussey insides.
ReplyDeleteI'll definitely be trying these!
ReplyDeleteHey there Emiline; Thought I might share a Gluten Free version of your cookies that works really well... And thank you SO MUCH for posting the original; I've been very careful to credit you when giving out the GF version. You totally deserve the credit! *smiles*
ReplyDeleteYS
Gluten Free Oatmeal Honey Choc Chip Cookies!
Original by Emiline, Tues, April 15, 2008
Gluten-free modifications by Mo Quinn, May 3rd 2008
Yield: 18 cookies
1 1/2 cups old fashioned oats
3 tablespoons Rice Oil (can use marge or table spread in a pinch)
1 cup brown rice flour
3/4 teaspoon baking soda
1/3 cup crunchy peanut butter
1/2 cup lightly packed brown sugar
2 tablespoons honey
1 large egg (No7 or 8)
1 teaspoon vanilla extract
3/4 cup dark chocolate chips
Directions:
1. Preheat oven to 185C.
2. Scatter oats on a large sheet pan and bake for 10-12 minutes, or until light golden brown; remove from sheet pan. Coat sheet pan with cooking spray, etc.
3. In a medium sized mixing bowl, sift together flours and baking soda.
4. In a large mixing bowl, using an electric mixer on medium speed, beat together rice oil, peanut butter, brown sugar, and honey, until creamy, about 30 seconds. Beat in egg and vanilla until well combined. Beat in flour mixture until combined. Beat in toasted oats, peanuts, and chocolate chips, until combined.
6. Shape the dough into balls, using about 1/4 cup of batter per ball; place on sheet pan and flatten slightly using the palm of your hand, leaving about 1 1/2 inch space between cookies.
7. Bake at 185C, for 10-12 minutes, or until light golden brown.
8. Cool 2 minutes on pan before transferring to wire racks to cool completely.
peanut butter and honey are an amazing combo. pb and honey sandwiches used to be my favorite after-school snacks :). combining them in a cookie is genius -- great idea :D.
ReplyDeleteI have to make these! Thanks for posting!
ReplyDelete