• 1/2 cup margarine
  • 1 cup creamy peanut butter
  • 1 cup Golden Harvest honey
  • 2 large eggs, lightly beaten
  • 2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1  1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup of sugar for rolling dough balls


Preheat the oven to 350°F. Line a baking sheets with parchment paper. In a large bowl, beat shortening, peanut butter and honey on medium speed for about 3 minutes or until well combined and fluffy. Then mix in eggs and vanilla. In a large bowl, whisk together flour, sugar, brown sugar, baking soda, baking powder and salt. Gradually add the dry ingredients into the peanut butter mixture and mix on low speed until combined. Using a medium cookie scoop (about 2 tablespoons) form dough into balls, dip in sugar, and place on prepared baking sheets. Using fork tines, press a crisscross pattern into the cookie tops. Bake in preheated oven for 10 to 12 minutes. Allow cookies to cool on baking sheets for about 5 minutes before removing to a wire rack to cool completely.