Double Peanut Butter Cookies II


"A healthier version of peanut butter cookies. These taste great because they are made with honey."


{{adjustedServings}} servings 136 cals
Serving size has been adjusted!

Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 82 mg
  • 3%

Based on a 2,000 calorie diet

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  1. Sift together the whole wheat flour, pastry flour, baking powder and salt, set aside. In a medium bowl, stir together the vegetable oil, 2 cups of peanut butter, honey and yogurt until smooth. Add the dry ingredients and mix by hand until well blended. Shape into a roll that is 2 inches in diameter, wrap and chill until firm.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Unwrap the roll of dough, and slice into 1/4 inch slices. Place half of the cookies onto unprepared baking sheets. Spread 1/2 teaspoon of peanut butter onto the center of each cookie on the sheets, cover with the remaining cookie rounds, and seal edges tightly with a fork.
  4. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks.
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  1. 8 Ratings


These were pretty good. My husband even liked them, and he's generally against anything different. They reminded me of peanut butter and honey sandwiches a little, but for me that's a good thing...

I made them according to the recipe, and refridgerated the dough overnight. I baked one tray of them, half sandwitched with the peanut butter and the other half as 1/4" rounds. Both were awful...

I wouldn't make this recipe again unless I made some changes. We found it had too strong of a honey flavor and an unpleasant texture and appearance. I like the idea of using wheat flour and yog...