Hot Honey Peanut Butter Cookies Recipe
These Hot Honey Peanut Butter Cookies offer a delightful twist on the classic peanut butter cookie by adding a gentle kick of cayenne pepper and the sweet heat of hot honey. Perfectly soft with crunchy honey-roasted peanuts, they balance sweetness and spice in every bite, making them an irresistible treat for those who love a little heat in their desserts.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour (including cooling time)
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Dough
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1 large egg
- 1/2 cup creamy peanut butter
- 1/4 cup hot honey, plus more for drizzling
- 1/2 teaspoon baking soda
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup honey-roasted peanuts, plus more for topping
Instructions
- Preheat and Prepare Mixing: Arrange a rack in the center of the oven and preheat the oven to 350°F (175°C). In a large bowl, use a handheld mixer on medium speed or a stand mixer fitted with a paddle attachment to beat the brown sugar, softened butter, kosher salt, and cayenne pepper until the mixture is creamy and completely combined.
- Incorporate Wet Ingredients: Add the egg, creamy peanut butter, hot honey, and baking soda to the sugar and butter mixture. Beat everything together on medium speed for about 45 seconds until well combined and smooth.
- Add Dry Ingredients and Peanuts: Reduce the mixer speed to low and add the all-purpose flour and honey-roasted peanuts. Beat just until all the flour is incorporated and the peanuts are spread evenly throughout the dough. Avoid overmixing.
- Scoop and Shape Cookies: Using a 3-tablespoon cookie scoop, portion out 18 dough balls onto three parchment-lined baking sheets, placing 6 on each sheet. If you only have two baking sheets, cover the remaining dough in the mixing bowl while the others bake. Press 3 to 5 peanut halves gently into the top of each dough ball for added texture and presentation.
- Bake the Cookies: Bake the cookies preferably one tray at a time in the preheated oven for 11 to 13 minutes, or until the edges are set but the centers remain very soft. This will ensure a tender, chewy texture. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 2 minutes.
- Cool and Serve: Transfer the cookies to wire racks to cool completely. Just before serving, drizzle additional hot honey over the cookies to enhance their sweet and spicy flavor profile.
Notes
- Pressing peanut halves on top before baking adds a lovely crunch and visual appeal.
- For easier handling, chill the dough slightly if it’s too soft before scooping.
- Using hot honey both in the dough and as a finishing drizzle intensifies the spicy sweetness.
- These cookies can be stored in an airtight container at room temperature for up to 4 days.
- Adjust the cayenne pepper amount according to your heat preference.