Roasted Honey Nut Cookies
Celebrate Spring with a Nutty Twist: Roasted Honey Nut Cookies for Every Sweet Tooth!
With Spring in full swing and with the honey bees starting to emerge from their winter slumber, I was inspired to make a sweet and nutty honey based cookie. My Roasted Honey Nut Cookies have a toasty honey butter base studded with plenty of honey roasted peanuts. You can say it’s a bit nutty but overall the result is simply delicious.
Roasted Honey Nut Cookies
200 grams all-purpose flour
4 grams Morton kosher salt
4 grams baking soda
169 grams unsalted butter, divided
100 grams light brown sugar
150 grams honey
1 tsp vanilla extract
1 large egg
2 large egg yolks
100 grams honey roasted peanuts, coarsely chopped plus 50 grams more for topping
Whisk flour, salt, and baking soda in a small bowl; set aside.
Cook 113 grams of the butter and 50 grams of honey in a large saucepan over medium heat with a rubber spatula. Cook until butter foams and is lightly browned, about 3 minutes. Transfer the honey butter to a large heatproof bowl and let cool for 1 minute.
Cut remaining butter into small pieces and add to browned honey butter, stir to melt.
Once the butter is melted, add the brown sugar and whisk until it is incorporated and no lumps remain. Add egg and egg yolks and whisk until the mixture is smooth, add the vanilla.
Fold reserved dry ingredients into the butter mixture just until no more dry spots remain. Add the chopped honey roasted peanuts until evenly incorporated.
Let the dough rest in the fridge for 30 minutes.
Using an ice cream scoop , portion out your cookie dough and roll into a tight ball. Top your cookie dough balls with the additional honey roasted peanuts and place on a parchment lined baking sheet. Cover the cookie balls with cling film and set the baking sheet in the freezer. Freeze the cookies overnight, this firms up the cookie dough so the cookies don’t spread out too thin.
When you're ready to bake your cookies, preheat the oven to 375°F.
Bake cookies on parchment lined baking sheets, until they are golden brown and firm around the edges, about 10-12 minutes. Let cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely and enjoy!