There are few combinations that I like more than peanut butter and honey. Ok, maybe chocolate and hazelnut is my all-time favorite, but I love peanut butter and honey. I’ve made peanut butter cookies with honey instead of sugar, but they tend to burn. That wonderful honey flavor can be delicate!
I saw these and knew immediately that I wanted to make them. I love cookies baked in mini muffin cups because even a basic cookie becomes instantly fancy when baked in a little cup. This included the honey, but as part of a simple buttercream on top. So I didn’t have to worry about the honey getting scorched.
This made quite a few cookies, nearly 4 dozen, which is a lot considering it only uses 1-1/4 cups flour. I baked one batch for 10 minutes and they seem quite soft when you take them out of the oven, but I was hopeful that they would set up and they did. So don’t bake them until they are “done” because then they’ll be too done. I was worried about having enough buttercream, because I like to be heavy-handed with frosting. I ended up using 8 tablespoons butter, 4 tablespoons honey, and 2 cups powdered sugar and I had just the right amount.
Peanut Butter Honey Cookie Cups
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup peanut butter
3/4 cup sugar
1/2 cup light brown sugar
1 tablespoon milk
1 teaspoon vanilla
6 tablespoons butter, softened
3 tablespoons honey
1 1/2 cups powdered sugar
Preheat oven to 350 degrees. Grease about 48 mini muffin cups.
In a small bowl, combine the flour, baking soda, baking powder, and salt. Set aside. In a large mixer bowl beat the butter and peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and vanilla. Add the flour mixture and stir until combined.
Fill each muffin cup 3/4 full with the cookie dough. Bake for 10-11 minutes, until a toothpick comes out clean. Do not over bake. Cookies may seem a little soft. While still warm, make a well in the center of each cookie cup using a small spoon (I use the handle of my whisk). Allow the cookies to cool about 15 minutes before removing to a wire rack to cool completely.
Make the buttercream: in a large mixer bowl, cream the butter with the honey. Beat in the powdered sugar until light and fluffy. Pipe the buttercream into the cookie cups.
Recipe from Sweet as Sugar Cookies