Milk Chocolate Dipped Peanut Butter And Honey Shortbread Cookies
This will be your next go-to Holiday peanut butter cookie this season! I have made numerous kinds of peanut butter cookies and have finally made “the one.” The secret ingredient is…..honey! *wink-wink*
The iconic Hershey’s Kiss Peanut Butter Blossoms have been a staple for Christmas baking in many homes…..but I wanted something more. I wanted something more elegant…..more fancy…..just more. I eat my oatmeal in the morning with peanut butter and honey…..so, it occurred to me…..why not incorporate honey into a peanut butter cookie? Plus, the milk chocolate! Throw some pecans on that bad boy as well! Dang it y’all…..I did it…..and it’s perfect! This cookie also passed the “Husband Test”…..he is a peanut butter-everything addict…..no shame.
To begin, preheat your oven to 375 degrees Fahrenheit and line baking sheets with parchment paper. In a stand mixer (using a paddle attachment), beat melted butter, peanut butter, sugar, vanilla extract, honey and salt until mixed. Slowly add in the flour on low speed until the dough has formed. Shape dough (with your palms) into 1″ balls and place on a parchment lined baking sheet; 2″ apart. Flatten each ball with the bottom of a drinking glass; sprinkle with light brown sugar. Bake for 10 minutes; cool for 5 minutes.
Using a microwave, melt the milk chocolate and shortening in a small bowl. Dip half of each cookie in the melted chocolate and place on wax paper; sprinkle with chopped pecans. Store in an airtight container after the chocolate has set.
XOXO,
Kendallraye
Milk Chocolate Dipped Peanut Butter And Honey Shortbread Cookies
Equipment
- Stand Mixer
- Small Mixing Bowl
- Baking Sheets
Ingredients
- 3/4 cup Butter Salted; Melted
- 1/2 cup Creamy Peanut Butter
- 1/3 cup Granulated Sugar
- 1/2 teaspoon Pure Vanilla Extract
- 1/3 cup Honey
- 1/4 teaspoon Salt
- 2 ½ cups All-Purpose Flour
- Light Brown Sugar
- 16 ounces Hershey's Milk Chocolate Melted
- 2 Tablespoons Vegetable Shortening
- 1 cup Pecans Chopped
Instructions
- Preheat your oven to 375°F and line baking sheets with parchment paper.
- In a stand mixer (using a paddle attachment), beat melted butter, peanut butter, sugar, vanilla extract, honey and salt until mixed. Slowly add in the flour on low speed until the dough has formed.
- Shape dough (with your palms) into 1" balls and place on a parchment lined baking sheet; 2" apart.
- Flatten each ball with the bottom of a drinking glass; sprinkle with light brown sugar.
- Bake for 10 minutes; cool for 5 minutes.
- Using a microwave, melt the milk chocolate and shortening in a small bowl.
- Dip half of each cookie in the melted chocolate and place on wax paper; sprinkle with chopped pecans. Store in an airtight container after the chocolate has set.
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