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Chewy Honey Peanut Butter Cookies with a Graham Cracker Crust

First and foremost, I love to bake; one of the joys of baking is making and altering recipes to make them a signature treat that has your family, friends, and even neighbors begging you to make more. Secondly, who doesn't love a great peanut butter cookie?! Especially one with extra peanut butter and -- get this -- HONEY! Some of you may feel a little biased towards this recipe upon first looking at it, but trust me -- grandma will even ask you for a copy of it. Lastly, this is my own personal recipe.
Basically, I searched for a recipe that suited my preferences (extra peanut butter and a soft, chewy texture) and from there, I went into what I like to call "Mad Scientist Mode" (or, MSM for short). Remember, presentation is only half of the battle -- the cookies need to taste just as good as they look!

*Note: I doubled the batch because they will quickly disappear!

**I must admit, I have used both almond butter and peanut butter in this recipe and I loved the almond butter recipe, so I am including it in this Instructable as well... very few changes to be made for it though. Where there are variations, I will make a double asteric sign (**).


Supplies That You Will Need:

  1. 2 mixing bowls
  2. Electric Mixer
  3. 1 large Zip-Lock bag
  4. Cookie sheet (I use stone tray)
  5. Cooking spray* (if you're using a non-stick cookie sheet, you won't need this)
  6. Rolling pin
  7. Sifter
  8. **Parchment paper
  9. **Food processor (for roasted almonds) // or mallet

Ingredients

  • 16 oz. peanut butter (I prefer the extra chunky peanut butter or honey peanut butter)
  • **16 oz. crunchy almond butter (or smooth, or even jazz it up with maple almond butter)
  • **5-8 oz. whole almonds... it's really up to how much you love almonds.
  • 3/4 cup honey (make sure you have extra honey to drizzle on top!)
  • **maple syrup for drizzling
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 6 tablespoons buttermilk
  • 2 teaspoons vanilla extract
  • 1 tablespoon sour cream
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 box graham crackers (preferably honey, or you can try cinnamon sugar for a new kick)

Step 1: Step 1 -- Getting Started

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large Zip-lock bag, put one package of graham crackers inside, zip it, and use the rolling pin to crush the graham crackers. Set the Zip-Lock bag aside.
    • Note:Don't crush them to a pulp! Make sure you have nice chunks of graham cracker in the mixture.

Step 2: Step 2 -- Mix It Up!

  • In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, buttermilk, sour cream and vanilla one at a time.


**If you're using crunchy almond butter, simply replace crunchy almond butter (either original or maple-flavored) with the crunchy peanut butter.

  • **On parchment paper, place the almonds on top of the sheet and turn the broiler to 500 degrees. Make sure that you only leave the almonds in the oven for only 5-10 minutes, until toasted. When I first tried this, my almonds got quite toasty, haha. After they're cooled and dry, give them a few jolts in the food processor or with a towel and mallet, crush them up a bit.
  • In a separate bowl, combine the sifted flour, baking powder, and salt; slowly stir into creamed mixture.

Step 3: Step 3 -- Let's Get the Ball Rollin'!

Okay, so now that that's out of the way, it's time to have some fun...

  • Remember that large Zip-Lock bag that I mentioned earlier? Roll tablespoonfuls of dough into balls and place 3 or 4 into the bag of crushed graham crackers. Zip up the bag and shake the contents around until they are completely covered in graham cracker bits.
  • Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
    • If you're using a stone tray, use your cooking spray to lightly coat the sheet.

**If you're following the guidelines for crunchy almond butter, add the crushed roasted almonds to the combination before rolling into balls, then follow the above instructions as provided.

Step 4: Step 4 -- If You Can't Stand the Heat...!

  • Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
  • Once the cookies are done, take them out of the oven and drizzle honey (**or maple syrup) on top of each cookie while they're still hot.

Let the cookies cool, then enjoy!

<p>Hey everyone, Yellow.Orchids is my old account and I forgot to mention that in this pictured recipe, I used chunky almond butter and some finely chopped roasted almonds (which ended up a little bit burned) instead of chunky peanut butter. I have made it with peanut butter before but I honestly prefer the almond butter and chopped almonds.</p><p>For the roasted almonds, put some dry almonds on parchment paper, broil to 500 degrees until toasted (I'd suggest maybe 5-8 minutes, but keep an eye on them). Once they're cooled and dry, put them in the food processor for a few pulses (or you can use a mallet to crush them) and add it to your mixture before you roll them into balls.</p><p>I hope that this helps!</p>
this is a very delicious recipes i lke it.
Looks yummy! Welcome to Instructables and thanks for sharing! Have a splendorous day!<br>sunshiine

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Bio: Well, I'm new-ish to Instructables and I have a Flickr account stocked with my personal photography! I love sharing ideas, backpacking/traveling, bicycling, movies ... More »
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