35 minutes mins
| 49 Comments |
4.77 from 21 votes
Jump to Recipe | Updated: | by Nora
This Peanut Butter Honey Shortbread Cookie recipe makes probably my favorite cookies ever! Simple with just a handful of ingredients, which means it’s super quick and easy to make with the kids. Plus it’s eggless, so you can eat all the cookie dough you want.
I’m a huge peanut butter lover, especially when it comes to adding it to all sorts of delicious things. I make my Peanut Butter Cookies year round, but for the holidays I love this spin on traditional shortbread!
This peanut butter shortbread recipe comes out a little more buttery and crumbly than normal peanut butter cookies, just like shortbread should be. Dipping in chocolate is optional, but it makes these extra pretty!
Ingredient notes
- Butter: Use real butter here, it just tastes the best in shortbread.
- Peanut butter: I used JIF natural creamy. Feel free to use your favorite peanut butter in place. Crunchy works great too for some texture!
- Honey: I use a mild, runny honey for baking. If you use a very sticky/solid one, your cookies might come out differently. If you use a honey with a strong flavor, it will be more prominent in the finished cookies.
Recipe tips
Flour measuring: It’s very important to measure the flour correctly in this recipe. Spoon it into the measuring cup until it’s heaping full, then level off with a knife. If you add too much flour, the cookie dough will be too dry and you won’t be able to roll it.
The exact flour amount also depends on your peanut butter. If your dough feels almost sticky, add another tablespoon of flour. If it’s very dry, add a teaspoon of oil.
Making the cookie dough: Once you add the flour, switch to a spatula or wooden spoon. Do not overwork the dough, or the cookies won’t be crumbly.
Rolling: Stick to the ⅓ inch thickness when rolling the dough. Otherwise the cookies will spread and turn out too crispy and flat.
Storage
Keep the cookies in an airtight cookie tin on the counter for up to 5 days. I do not recommend freezing this particular recipe, because the cookies break easily.
Watch the recipe video
More peanut butter recipes
- Classic Peanut Butter Blossoms
- Healthy Chocolate Chip Peanut Butter Granola
- No Bake Chocolate Peanut Butter Bars
- 4 Ingredient Chocolate Chip Peanut Butter Cookies
You can also browse all my cookie recipes here, or all my Christmas recipes here!
PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.
Printable recipe
Printable Recipe Card
Save Recipe
Peanut Butter and Honey Shortbread Cookies
This recipe yields delicious crumbly peanut butter cookies – a cross of peanut butter cookies and shorbtread to get the best of both worlds! The hint of honey makes these extra delicious.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating! 4.77 from 21 votes
Print Add Review
Recipe details
Prep 20 minutes mins
Cook 15 minutes mins
Total 35 minutes mins
Servings 2 dozen cookies
Difficulty Easy
Equipment
Rolling Pin
Cookie Cutters
Baking Sheet
Ingredients
- ¾ cup butter melted
- ½ cup peanut butter I used natural creamy, but crunchy works too!
- ⅓ cup granulated sugar
- ⅓ cup runny honey
- ¼ teaspoon salt
- 2 ½ cups all-purpose flour
- light brown sugar for rolling and sprinkling
Option Decorations
- melted chocolate
- sprinkles
- chopped peanuts
Instructions
Prep: Heat the oven to 375°F and line 2 or 3 baking sheets with silicone mats or baking parchment.
Make cookie dough: Add melted butter, peanut butter, sugar honey and salt to a medium mixing bowl and whisk until smooth. Fold in flour and push together into a soft dough.
Roll and cut out cookies: Sprinkle a surface with light brown sugar and roll dough to ⅓ inch thickness on it. Either cut into fingers or cut into shapes with cookie cutters.
Bake: Place cookies on lined baking sheets 2 inches apart. Sprinkle tops with brown sugar. Bake in batches (one tray at a time!) for 8-9 minutes, or until just turning golden. Cool on the baking sheet (the cookies will still be very soft when they come out of the oven!) before transferring to a wire rack to cool completely.
Optionally decorate: To decorate the cookies, I dip the cooled cookies in melted chocolate and sprinkle them with either chopped peanuts or sprinkles, then I place them on baking parchment until completely dry and firm. Keep them in an air-tight cookie jar for about 1 week.
Want to save this recipe?Create an account for free to start your personal recipe box. Save any recipe by tapping the heart in the bottom right corner.
Join Now
Notes
Ingredient Notes:
Butter: Use real butter here, it just tastes the best in shortbread.
Peanut butter: I used JIF natural creamy. Feel free to use your favorite peanut butter in place. Crunchy works great too for some texture!
Honey: I use a mild, runny honey for baking. If you use a very sticky/solid one, your cookies might come out differently. If you use a honey with a strong flavor, it will be more prominent in the finished cookies.
Baking Tips:
Flour measuring: It’s very important to measure the flour correctly in this recipe. Spoon it into the measuring cup until it’s heaping full, then level off with a knife. If you add too much flour, the cookie dough will be too dry and you won’t be able to roll it.
The exact flour amount also depends on your peanut butter. If your dough feels almost sticky, add another tablespoon of flour. If it’s very dry, add a teaspoon of oil.
Making the cookie dough: Once you add the flour, switch to a spatula or wooden spoon. Do not overwork the dough, or the cookies won’t be crumbly.
Rolling: Stick to the ⅓ inch thickness when rolling the dough. Otherwise the cookies will spread and turn out too crispy and flat.
Note:
I do not recommend freezing this recipe, because the cookies break easily.
Nutrition is an estimate.
More recipe information
I updated this recipe on 12/21/2019 to add new photos, a video and to make the recipe/instructions easier to understand. The recipe is essentially the same, I just scaled it a little so the flour doesn’t amount to an impossible-to-measure 2 ⅜ cups anymore 🙂
About Nora
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me! Learn more.
Reader Interactions
< Previous Post Next Post >Add a Review or Ask a Question
Comments
Susan says
I used almond butter,sweetened coconut and subbed 2 cups almond flour. dusted with powder sugar when done. recipe filed.Reply
Nora says
I’m glad you liked the cookies and were able to adapt them to your needs, Susan!
Reply
Jennifern says
Hi Nora these peanut butter and honey cookies are def a winner , have made them a few times ,as soon as they are finished have to make more ,thank you for recipe ??Reply
Jenny says
Hi there! These look absolutely amazing! My favorite flavors in my favorite cookie! Thinking of trying these tomorrow with the kids but with a gluten free flour. Any advice? Thanks and Happy holidays!
Reply
Nora Rusev says
Jenny, since shortbread is meant to be crumbly without any gluten developed, I think it’s a very good cookie to make gluten free. I would use a cup-for-cup flour. They’ll probably be a little more delicate so I don’t know if dipping into chocolate will work, but you can definitely drizzle them with chocolate if they break too easily. Hope that helps!
Reply
Jenny says
These turned out great! I took your advice and just pushed some mini chocolate chips in for that extra bittersweetness!
Reply
Ciera says
Just made these and they were delicious! With all the types of Christmas cookies out there that I want to try, I actually quartered the recipe as is and they still turned out perfect (no egg helped with that a lot!).Reply
Maria LeBlanc says
Hi I’m trying to make these cookies but my dough is cracking when I roll it out. Any suggestions
Reply
Nora Rusev says
Maria, I generally find shortbread not the easiest cookie dough to roll out. Try kneading it a few more times (don’t overdo it or they won’t be crumbly, but sometimes it cracks because it’s not combined enough). For me, I sometimes measure out too much flour (because I rush it and don’t do it properly), which can throw off a cookie recipe really fast. In that case I would carefully try to work a teaspoon or two of oil into the dough and see if that fixes the problem. Hope that helps!
Reply
Maria Leblanc says
Thank you I will try it again and ease off the flour a bit and see if that works and will let you know how it turns out. ?
Reply
Nora Rusev says
Yes, please do let me know! I’m planning to make them this weekend, too, and will pay extra attention to the dough consistency.
Reply
Maria LeBlanc says
Hi Nora
Well the cookies are in the oven as I type this. I started out with 2 cups of flour and added as I needed, I only added another 1/4 cup of flour. Don’t know what happened the first round.
Thanks so much for your help.Nora Rusev says
Thanks for sharing Maria, I appreciate it! And I’m glad the cookies worked out better this time. I’m going to make them today and will see how I can adjust the recipe to make it a little better to handle.
Jocelyn says
Can you use all natural peanut butter in this, or just Skippy/Jif?
Reply
Nora Rusev says
Jocelyn, do you mean a completely natural peanut butter that’s made only from peanuts, or a natural peanut butter without artificial ingredients (eg with some sugar, oil and salt added)? Just want to clarify so I can provide you with the best help 🙂
Reply
Jocelyn says
I prefer to use the kind that is only peanuts and salt, but I know you can’t always use that in recipes. What do you recommend?
Nora Rusev says
I just did some research, and I think it’s perfectly fine to use the peanuts/salt one. It will seize up and thicken a little anyways when the honey is added, so I’m sure the shortbread would turn out delicious. Hope that helps!
Reply
Sheree Runion Hyde says
Very tasty recipe Nora! Do you think it work to put about half a cup of small chocolate chips in with the dough? Thanks! ShereeReply
Nora Rusev says
Hi Sheree, yes I think that would be delicious! And something I want to try ASAP myself 🙂
Reply
Vidhya says
Hi, I tried out your receipe. It came together very nicely. However, 190° for 10mins burnt all of it midway and I had to switch it off. Can you clarify the baking settings and timings please. I love peanut butter. I saved a few by baking it on the gas stove.
Reply
Nora says
Hi Vidhya! I’m so sorry the cookies burnt for you! Honestly, I’ve moved twice since posting this recipe and chances are they would burn in my new oven, too. Baking is just such a science and every oven runs a bit differently. That’s why it’s super important with things like cookies to keep a close watch and not take anyone’s baking time for granted. Also make sure you roll them to 0.75cm and not any thinner, otherwise they will bake much quicker! It helps to have an oven thermometer so you know exactly how hot your oven gets – if yours runs a bit hotter than average, the cookies would probably need less baking time. Hope your next try works out better! Sorry again!
Reply
Priya says
I’m in love with your blog 🙂 I baked these cookies today and they were simply perfect. My family loved it. Thank you for sharing a wonderful recipe. I just added some almonds for crunch and added flavour of cardamoms. Do stop by my blog if you get time and check it out 🙂http://priyakitchenette.com/2015/12/eggless-peanut-butter-honey-almond-shortbread-cookies/
Reply
Nora says
Aww thanks Priya! Your cookies look delicious 🙂 I love that you added almonds and cardamom!
Reply
annie@ciaochowbambina says
Nora, I never would have guessed you were just hitting your 6 month anniversary. Your photography is beautiful and your recipes, amazing! I am impressed every time I see your work! Having said that, I understand the pressures you might be feeling at this stage. My best advice, over that piping hot cup of coffee, would be to stop for a moment and enjoy the fruits of your labor. I hope you can recognize in yourself what your readers see… lovely work well done!
Reply
Nora says
Thank you so much for that sweet comment Annie! And what great advice! Thanks!
Reply
Jess @ Flying on Jess Fuel says
Shortbread is one of the most underrated but most DELICIOUS cookies!! I always forget how good it is until I have some, home baked. Amazing and buttery!! These sound awesome with peanut butter and honey!!
Reply
Nora says
It really is! And it’s SO good – I’m totally guilty of eating tons of the bought version as well, oops! Thanks Jess 🙂
Reply
CakeSpy says
Honey and peanut butter is one of my favorite flavor combos. These look just perfect.
Reply
Nora says
Yay, I’m not the only one! Thanks 🙂
Reply
Natalie @ Tastes Lovely says
Well congrats on your #100 post Nora! These cookies look just perfect! I would love these dipped in some warm coffee. I just love shortbread cookies.Reply
Nora says
Thank you Natalie!
Reply
Michelle { A Latte Food } says
Okay, a few things here: 1. Andy Williams is straight fabulous. 2. I am all about the hot cocoa. 3. Congrats on how far you have come on your blog! I have felt the same feelings you are feeling–and I am sure most bloggers have too! But, everything I have seen, I have loved! 4. These cookies. I need. Pinned!
Reply
Nora says
Aww thanks so much for your sweet comment Michelle! And YES to Andy Williams, we should totally sing along to some of his Christmas songs together 😀
Reply
Traci | Vanilla And Bean says
Ah, Nora. This time of year can get so stressful. I’m so sorry your feeling the weight of it all. I am feeling it too… Your blog is beautiful. Your photographs, recipes and stories… and I just recently started visiting. I am amazed that you are hitting 6 months and at the same time just posted your 100th post! That is exceptional! Way to go! Look at what you’ve accomplished! But I get it.. we are our own worst critic. Finding a balance can often be challenging. Wishing you a smooth week, Nora. Thank you for the cookies too. They are beautifully styled and deliciously made! 😀
Reply
Nora says
Thank you so much for your awesome comment Traci! It’s really hard to find the right balance at times (and not freaking out about everything, ha!) but I keep going every time I hit a road block 🙂
Reply
Isadora @ she likes food says
Yah for 100 posts! I’m totally in teh same boat as you are Nora! I’m stressed and busy and totally unorganized! But I have to say that you are so much further than I was at 6 months! Your website is awesome and your recipes and photos are so good and make me want to eat all these cookies! I really do need to work on getting more organized as well and learning as much as I can about blogging, but there is just too much, lol! One of these days we will have it all down 🙂
Reply
Nora says
Getting organized is SO hard with everything else going on! We should figure it out then make a 101 organization eCourse for bloggers, haha! 😀
Reply
marcie says
Nora, I’m with you 100%. I did some homework before I started blogging, but not enough. I wish I’d have been more prepared too. Life throws us curve balls, and I hate when my plans get abruptly change, but as you said — life happens! And cookies happen! I love that you gave shortbread cookies a delicious twist with peanut butter and honey. These look amazing! Pinned. 🙂
Reply
Nora says
I guess one can just never prepare enough for blogging! There’s SO much to be learned, it’s insane! Thanks for stopping by Marcie, and thanks for pinning 🙂
Reply
Shinee says
Yum, my favorite kind of cookies! I love the honey touch here, Nora.
Reply
Nora says
Shortbread is amazing, isn’t it?! Thanks for stopping by Shinee!
Reply
Christina @ Bake with Christina says
Ooo these cookies look so yummy!! And congrats on your 100th post! Pinned!
Reply
Nora says
Thank you so much Christina!
Reply
Gayle @ Pumpkin 'N Spice says
I second what Sarah said…I can’t believe you’ve only been blogging for a short amount of time, Nora! Your pictures are absolutely stunning in every single post! I’m seriously in awe of them and wish you lived near me to give me some pointers! 🙂 Now onto these cookies…they look amazing! I’ve never had a peanut butter and honey combination before, so I’m loving these!
Reply
Nora says
Thank you SO much Gayle! Ha, I wish – I’d trade photography tips for more housekeeping tips without hesitating 😀
Reply
Sarah | Broma Bakery says
Ooooh I’m totally here sitting down with a cup of cocoa. It’s so difficult not to get down on yourself in the blogging world, especially when there are other things in life that add to your stress. But your blog is 6 months old?! Nora, you’ve done amazingly in that amount of time. You should be so proud of yourself for coming this far. I’m proud of you!!
Now pass me a cookie and let’s dip em in our hot chocolate 🙂Reply
Nora says
Awww thank you so much Sarah! You’re making me blush! *passes cookie*
Reply
Sarah@WholeandHeavenlyOven says
You’ve been blogging for seriously only 6 months?! Wow, I had no idea! Your blog and photography is seriously so professional and top-notch, I’d have thought you’d been blogging for years, Nora! That being said, we all know how things can get with stress, stress and more stress, but just know this: You’re doing a FAB job, girl and don’t let anyone tell you otherwise! HUGS.
Oh, and these cookies? I kinda need—only 5 ingredients? I’m sold!Reply
Nora says
Sarah, thank you SO, so much! xoxo
Reply
