Today, I'm calling them lunch.
You might know Wholesome!™ for their natural, dry sugar, but did you know they have liquid sweeteners as well? Wholesome!™ sent me a box of goodies (talk about a sweet mail day) and I used their Organic Honey for this recipe.
*their new packaging is seen in this photo...don't panic if the honey in your store has a different label, same good stuff.*
We always have honey in the house for sweetening tea and making peanut butter, honey, and banana roll-ups. Another favorite honey treat of mine is endive leaves spread with goat cheese and drizzled with honey. So good, but I digress. Let's get back to the cookies.
These cookies are just the cutest. Peanut butter and honey cookies are sandwiched together with just a bit of marshmallow creme. The cookies are special because they're sweetened only with honey. You could even skip the filling, I won't be mad. ;)
Tuck these into a lunchbox, or eat them for an after-school snack. There's something so comforting about the combination of peanut butter and honey, don't you think?
Peanut Butter and Honey Sandwich Cookies
{makes about 24 sandwiches or 48 cookies}
1 & 1/2 cups white whole wheat flour (do not use regular whole wheat, can sub all-purpose)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup cream peanut butter
3/4 cup Wholesome!™ Organic Honey
1/4 cup unsalted butter, room temperature
1 egg
1/2 teaspoon vanilla extract
marshmallow creme
Preheat oven to 350. Line cookie sheets with parchment paper.
Stir together the flour, baking soda, baking powder, and salt. Set aside.
With an electric mixer, cream together the peanut butter, honey, and butter until combined and creamy. Beat in the egg and vanilla; mix well. On low speed, add in the flour mixture until just combined.
With a small cookie scoop (2-teaspoon), dollop the dough onto the prepared cookie sheets. Dip the tines of a fork into flour and make a crosshatch pattern on the top of the cookies. (The dough will be sticky; dip the fork into the flour each time.)
Bake for 9 minutes or until done. Let rest on the cookie sheet for 2 minutes, then remove to a cooling rack to cool completely.
To make the sandwich cookies, place 1 teaspoon marshmallow creme on the bottom of one cookie, and press together with another. Best served soon after filling.
These are my kind of sandwiches.
*disclosure: this post was sponsored by Wholesome!™. Recipe and opinions are my own.*
