Peanut Butter Honey Cookies | RECIPE


Lynn, the head of pastry at Tartine Bakery developed this crispy and chunky peanut butter cookie. It has a bit of honey and salt to balance the richness of the nuts. Explore even more amazing recipes inside Tartine!

RECIPE – Yields 36 biscuits

Raw peanuts 170g

All-purpose flour 260 g

Baking powder 1 tsp

Baking soda 1⁄2 tsp

Light brown sugar 200 g

Unsalted butter, at cool room temperature 115 g

Peanut butter scant 115 g

Honey 2 Tbsp

Salt 3⁄4 tsp

Large egg 1

Large egg yolk 1

Milk 2 Tbsp

Vanilla extract 1 Tbsp



Granulated sugar 50 g

Salt 1⁄4 tsp



Preheat the oven to 350°F [180°C]. Line a baking sheet with parchment paper.

Spread the peanuts on the prepared baking sheet and toast for 8 to 10 minutes. Let cool. Once cooled, remove the peanut skins by placing the peanuts in a clean tea towel and rubbing briskly. Chop coarsely.

In a small bowl, sift together the flour, baking pow­der, and baking soda; set aside. Using a stand mixer fitted with the paddle attachment, cream together the brown sugar, butter, peanut butter, honey, and salt for 1 minute on medium speed. Add the egg, mixing until incorporated, then add the egg yolk and mix to incorporate. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spat­ula. With the mixer on medium speed, add the milk and vanilla extract. Decrease the mixer speed to low, add the sifted flour mixture and the chopped pea­nuts, and mix until completely incorporated. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl. Transfer the cookie dough to an airtight container or cover the mixing bowl with plastic wrap. Refrigerate until firm, at least 2 hours or up to 2 days.

Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper or a nonstick liner. Mix the granulated sugar and salt in a shallow bowl.

Scoop up the dough with a small to medium cookie scoop and roll each cookie into 1 in [2.5 cm] balls. Toss in the sugar mixture to coat and place the cookies 1 in [2.5 cm] apart on the prepared baking sheets. Flatten each ball with the tines of a fork, making a crosshatch pattern.

Bake until the edges just start to get some colour but the centre is still soft, about 11 minutes, rotating the baking sheets halfway through baking. Let cool on the baking sheets for 10 minutes and then transfer to a wire rack. The cookies will keep in an airtight con­tainer at room temperature for 5 days.

This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers-from one of the most acclaimed and inspiring bakeries in the world.

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