1 1/2 cups (10.5 oz) packed brown sugar
1 cup creamy peanut butter
2 eggs
4 tablespoons unsalted butter, melted
2 tablespoons honey
1 teaspoon vanilla
1 1/2 cups (7.5 oz) unbleached all purpose flour
1 tsp baking soda
1/2 teaspoon salt
Makes 2 to 2 1/2 dozen cookies
Heat oven to 350. Line 2-3 baking sheets with parchment paper.
Add brown sugar, peanut butter, eggs, melted butter, honey, and vanilla to a mixer bowl. Beat until combined.
Stir together flour, baking soda, and salt, then add to peanut butter mixture. Stir until combined.
Scoop cookies with a 2 tablespoon scoop, 12 cookies per tray.
Bake cookies one tray at a time on the middle rack, about 10 to 12 minutes, rotating the sheet after 6 minutes, until cookies look puffed and very lightly golden around the very edge. They should still be quite soft and gooey in the middle. Let cool on the cookie sheets for 5 minutes, then remove to a wire rack to cool completely.
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