Slice and Bake Peanut Butter and Honey cookies

from April J Harris


  • 75.67 g butter, softened
  • 100 g granulated sugar I like to use golden granulated sugar if you can get it, but ordinary granulated or caster sugar works just fine.
  • 172 g soft peanut butter smooth or crunchy peanut butter works
  • 170 g liquid honey
  • 1 egg
  • 250 g all-purpose flour All purpose flour is also known as plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda baking soda is known as bicarbonate of soda in the UK
  • a generous pinch of salt use less if you are using salted peanuts
  • 73 g peanuts, chopped you can use salted or unsalted peanuts depending on your taste and health requirements


  • Cream the butter, sugar and peanut butter together by hand or in an electric mixer.
  • Add the honey and then the egg.
  • Mix together throughly.
  • Sift together the flour, soda and salt.
  • Add to the creamed mixture with the peanuts.
  • Mix together thoroughly, being sure to incorporate all the flour. It’s better to do this part with a wooden spoon.
  • Take a large piece of waxed or greaseproof paper or baking parchment and sprinkle a little flour on it. Flour your hands a bit as well.
  • Take half the cookie dough and put it in the centre of the paper.
  • Using the paper to help you, shape the dough into a log about 11 to 12 inches (28 to 30 centimetres) long.
  • Repeat with the rest of the dough using another piece of wax paper.
  • Wrap the dough up tightly in the paper or baking parchment.
  • Place the cookie dough logs in a plastic bag and put in the refrigerator for at least 6 hours or overnight. Later, or the next day, either freeze the dough, or bake it from chilled.
  • To bake, Preheat the oven to 350℉ (about 160℃ for a fan oven).
  • Slice the cookie logs into slices just a bit less than one quarter inch thick (about half a centimetre) and place on baking sheets. They don’t spread all that much, but be sure to space them at least an inch apart.
  • Each log will make about 15 to 20 cookies depending on how thick you slice them.
  • Bake the cookies for 8 to 10 minutes from chilled (or 11 to 14 minutes from frozen) until they are lightly golden.
  • Remove the baking sheets from the oven and leave the cookies to cool for five minutes before attempting to remove them.
  • Carefully remove the cookies from the baking sheets and cool on a wire rack.
  • Store in a sealed container for up to 4 days