Peanut Butter Cookies
 
  • 1 1/2 c (7.5oz) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 1 1/2 c packed (10.5 oz) dark brown sugar
  • 1 cup (9 oz) creamy peanut butter
  • 2 large eggs
  • 4 tblsp unsalted butter, melted and cooled
  • 2 tblsp honey
  • 1 tsp vanilla
  • 1/2 c dry roasted peanuts, chopped fine
  • Whisk flour, baking soda, and salt together in medium bowl.
  • In large bowl, whisk sugar, pb, eggs, butter, honey, and vanilla until smooth. Add flour mixture and stir with a rubber spatula until soft, homogeneous dough forms. Stir in peanuts until evenly distributed.
  • Roll dough into balls, 12 balls to a sheet, on 2 baking sheets. (Exactly 24) Use fingers to gently flatten dough ball until 2 inches in diameter.
  • Bake 1 sheet at a time at 350 degrees until edges are just set and just beginning to brown, 10 to 12 minutes, rotating sheet after 6 minutes. Let cookies cool on sheet for at least 5 minutes.
Source: Cook’s Illustrated, May/June 2019
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