peanut butter & honey graham cookies


My love for peanut butter and honey is longstanding: a toasted peanut butter and honey sandwich on multigrain bread always hits the spot, and I’ve been known to snack on graham crackers topped with creamy peanut butter and a drizzle of honey. It seemed fitting, then, to transform those flavors into peanut butter and honey graham cookies.

Peanut Butter and Honey Graham Cookies | Tutti Dolci

These cookies remind me of the classic peanut butter cookie, only better with notes of honey and graham. Toasted oats and brown sugar add plenty of chewy texture, a cookie must. Top with flaky salt and devour warm for the ultimate peanut butter cookie experience.

Peanut Butter and Honey Graham Cookies | Tutti Dolci


Peanut Butter & Honey Graham Cookies

  • Yield: 28 cookies 1x



  • 1 1/4 cups flour
  • 1/2 cup graham flour
  • 2/3 cup rolled oats, toasted
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 3/4 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/4 cup honey
  • flaky salt


  1. Whisk together flour, graham flour, oats, cornstarch, baking soda, salt, and cinnamon in a medium bowl. Beat butter, peanut butter, and brown sugar in a large mixer bowl at medium speed until creamy; beat in egg. Add vanilla and honey, beating until well combined (texture will be mousse-like). Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.
  2. Preheat oven to 350Ā°F (If cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Flatten mounds slightly by making cross-marks with the tines of a fork. Sprinkle with sea salt and bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely.


  • Calories: 125
  • Carbohydrates: 17
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