Soft and chewy honey graham cracker inspired cookies, topped with peanut butter ganache.
On a recent outdoor adventure, we ended up hiking close to seven miles on a trail that we originally estimated to only be about four miles. Somewhere around mile marker five we began getting the rumblies in our tumblies and wished we had brought some peanut butter and honey sandwiches, but the only snacks we had were honey graham crackers. Inspiration immediately struck, and we soon forgot about our tired feet as we frolicked through the forest planning the recipe for these cookies!
Nutter Honey Cookies are soft and chewy, but with the honey graham cracker taste you love. The peanut butter topping is solid and sweet, but subtle. Winnie the Pooh would love these cookies. Even Eeyore, too!
After you give someone their first Nutter Honey Cookie, they’ll soon be asking you for “a nutter, Honey.” They’re crazy good!
Nutter Honey Cookies
Ingredients
Dough
- ½ cup unsalted butter (room temperature)
- ¾ cup light brown sugar (packed)
- ¼ cup white granulated sugar
- 1 egg (large)
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- 1 teaspoon cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon salt
Cinnamon Sugar Mix (Optional)
- ¼ cup white granulated sugar
- ½ teaspoon cinnamon
Peanut Butter Ganache Topping
- 10 ounces white chocolate melting wafers (e.g., Ghirardelli's)
- ½ cup creamy peanut butter (e.g., Jif)
- ¼ cup heavy whipping cream
Instructions
Cookies
- Preheat oven to 350°F.
- In a large mixing bowl, whip the butter till it’s pale and fluffy.
- Add the brown and white sugar and beat 1-2 minutes until smooth.
- Add the egg, honey, and vanilla extract and beat another 1-2 minutes.
- In a medium mixing bowl, mix the dry ingredients: whole wheat flour, cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the large mixing bowl and stir until mixed thoroughly.
- (Optional) In a small bowl, stir together the white sugar and cinnamon to create the cinnamon-sugar mixture.
- Using a 1 ½ Tablespoon cookie scoop, ball the dough. Optionally, roll the dough balls in the cinnamon-sugar mixture.
- Place the dough balls 3 inches apart on a cookie tray lined with a silicone baking mat or parchment paper. The cookies will spread while baking.
- Bake 9-10 minutes until the edges just begin to set. The cookies will look underdone and the centers will not yet have flattened, and the bottoms will just have started to brown.
- Remove the cookies from the oven and allow them to remain on the cookie sheet for 4 more minutes, then move them to a wire cookie rack for cooling. The cookies will flatten and crinkle as they cool. Allow them to cool completely before adding the topping.
Peanut Butter Ganache Topping
- Using a double boiler technique, add the whipping cream and white chocolate melting wafers to the bowl and stir frequently until melted.
- Remove from heat and stir in the creamy peanut butter.
- Use a small spoon to spread a layer of peanut butter ganache in a circle on the top of the cookies.
- If desired, sprinkle yellow jimmies on top of the cookies before the ganache topping solidifies.
Alternates & Substitutions
- If you prefer a bit more cinnamon taste, you can roll the dough in a cinnamon sugar mixture before baking.
- The cookies taste great on their own without the peanut butter topping, but the ganache does make it special.
- Yellow jimmy sprinkles add a little pizazz to what would otherwise simply be tan on brown cookies.
Tips & Tricks
- The cookies truly don’t look done baking when you first take them out of the oven. They will flatten and crinkle after they’ve cooled about 15 minutes. If you overcook them, they will be solid and crunchy, not soft and chewy.
