Honey Peanut Butter Chocolate Chunk Cookies

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These have always been my son’s favorite cookies, and I love that there’s some whole wheat lurking inside: Honey Peanut Butter Chocolate Chunk Cookies

Honey Peanut Butter Chocolate Chunk Cookies

Honey Peanut Butter Chocolate Chunk Cookies

Yield: About 25 cookies

Prep Time: 20 minutes + chill time

Cook Time: 10 minutes

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1/3 cup old-fashioned oats, whirled in a blender a few times to create more of an oat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup natural smooth peanut butter
  • 1 cup (packed) golden brown sugar
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup honey
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 5 ounces semisweet chocolate, coarsely chopped (or use Nestle's Chocolate Chunks)
  1. In a medium bowl, whisk together the flours, oats, soda and salt; set aside.
  2. In a large bowl, use an electric mixer to combine the peanut butter, brown sugar, butter, honey, egg and vanilla until well blended.
  3. Stir half of the dry mixture into the peanut butter mixture. Add the second half and stir until all is well-blended. Stir in the chocolate.
  4. Cover with plastic wrap and refrigerate until dough is firm and no longer sticky, about 30 minutes.
  5. Preheat oven to 350°F. Butter 2 large baking sheets (or line with parchment paper).
  6. With your hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4-inch-diameter ball. Arrange cookies on prepared baking sheets, spacing 2 1/2-inches apart. Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 10 to 12 minutes. Watch closely because they will burn if baked too long. Cool cookies on baking sheets for 5 minutes. Using a metal spatula, transfer the cookies to a rack to cool completely.
*These cookies can be made 2 days ahead of intended serving time. Store in airtight container at room temperature.
SOURCE:  RecipeGirl.com (adapted from Bon Appetit)
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  • Ashley wrote:

    Just made these cookies, and they are great. I normally don’t like peanut butter or honey, but the flavor is awesome. I also used 3/4 cup sugar as Kris suggested because I was using regular peanut butter. I also used dark brown sugar. Thanks!

  • Kris wrote:

    These are the absolute best cookies I’ve ever had, hands down! Thank you so much for sharing this recipe.

    The only thing I changed was to decrease the amount of sugar from 1 c. to 3/4 c. because I used Jiffy instead of natural peanut butter.

    I love the hint of honey in these cookies. I’m definitely going to experiment with the basic ingredients of this recipe to recreate my other favorites, like white chocolate cranberry and chocolate chip!

  • Holley wrote:

    They turned out GREAT! Thanks! Didn’t change a thing.

  • Ivy wrote:

    They sound delicious. I am bookmarking them.

  • southern hostess wrote:

    Yum! I think I’ll be spending my Sunday afternoon in the kitchen.