I love these cookies and I am not a big peanut butter fan, but these I can’t resist. These are also a good alternative to the regular chocolate chip cookie.
Ingredients1 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1 cup chunky peanut butter 1/2 cup (packed) light brown sugar1/2 cup granulated 1/2 cup (1 stick) unsalted butter, at room temperature1 1/2 Tbsp. honey1 large egg1 teaspoon vanilla extract5 ounces semisweet chocolate, coarsely chopped
Directions:Preheat the oven to 350°F. Line heavy large baking sheet with parchment paper or spray with baking spray
Mix the flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in 2 additions. Stir in the chopped chocolate.
Scoop about 3 Tbsp. of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart, or use a cookie scoop…this is a common tip, but well worth doing!Bake for about 10-12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touchCool the cookies on the baking sheets for 5 minutes. Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.
Ingredients1 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1 cup chunky peanut butter 1/2 cup (packed) light brown sugar1/2 cup granulated 1/2 cup (1 stick) unsalted butter, at room temperature1 1/2 Tbsp. honey1 large egg1 teaspoon vanilla extract5 ounces semisweet chocolate, coarsely chopped
Directions:Preheat the oven to 350°F. Line heavy large baking sheet with parchment paper or spray with baking spray
Mix the flour, baking soda, and salt in a medium bowl. Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended. Stir the dry ingredients into the peanut butter mixture in 2 additions. Stir in the chopped chocolate.
Scoop about 3 Tbsp. of dough for each cookie onto the prepared baking sheets, spacing them 2 1/2 inches apart, or use a cookie scoop…this is a common tip, but well worth doing!Bake for about 10-12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touchCool the cookies on the baking sheets for 5 minutes. Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.
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