We made these the other day, and they turned out so well! Our neighbors love it when we share, too. In fact, if you were here, I would bring you a plate. But, alas, the recipe will have to do.
- Yield: ~30 cookies
- Prep Time: 10 minutes
- Bake Time: 12-15 minutes
- 1/2 C Butter, Softened
- 1/3 C Honey
- 1/2 C Brown Sugar
- 3/4 C Natural Ground Peanut Butter
- 1 Egg
- 1 t Vanilla
- 1 2/3 C Flour
- 1/4 t Salt
- 1/2 t Baking Soda
- 1 1/2 C Milk Chocolate Chips
- Preheat your oven to 350°.
- In a large bowl, beat the butter with an electric mixer or a kitchen-aid until light and fluffy.
- Add honey & brown sugar and mix until well-blended.
- Add peanut butter and repeat. Note: I like to use the all-natural ground peanut butter whenever I make peanut butter recipes, because it’s not as noticeable as the “chunky” peanut butter, but still gives your treats a nice texture.
- Add the egg and vanilla and mix again.
- Pour the flour over top of the wet ingredients and sift in the salt and baking soda.
- Using a spoon, stir the wet and dry ingredients together until nearly combined.
- Scrape the sides and add the chocolate chips.
- Stir everything together just until combined. Don’t over mix.
- Roll into 1 1/2- 2 inch balls and place on a lightly greased cookie sheet.
- Bake for 12-15 minutes, depending on elevation.
- Remove from the pan immediately and place on a towel or cooling rack.
Pro-tip: One of my roommates once taught me to bang your baking sheets on the counter as soon as they come out of the oven.
It removes the air bubbles and makes for softer, chewier cookies, especially the next day. We store ours in a Ziploc bag after they cool and snack all week (or as long as they last).
Here’s from our family to yours! We hope you enjoy!