This Peanut Butter and Honey Chocolate Chip Cookies Recipe is a great way to celebrate this fabulous childhood combo!
Isn’t peanut butter great? People the world over just generally love peanut butter. And everything that contains peanut butter.
My husband, Ben, went to Poland last summer for an advanced language course at the University of Wrocław. Ben told me that peanut butter is quite a novelty item in Poland. It’s not a staple in most people’s pantries and it’s pretty expensive. That makes me feel spoiled. I feel like I’m under-stocked if I don’t have a creamy and an extra crunchy in my pantry at the same time. Well, Ben made sure to have a jar of peanut butter on hand the whole time he was there (6 weeks) but wasn’t surprised when he would go to get some and it was all gone because his visiting friends just grabbed “a spoonful” here and there.
Well, since we are all about peanut butter love at our house, we had find a favorite peanut butter cookie recipe to make at the drop of a hat. This one fits the bill! The touch of honey with the peanut butter just brings out a slightly different sweetness than if you were to just use all sugar.
And although we often just use jarred smooth peanut butter, we also love using fresh ground peanut butter (either from a health food store or making our own in a blender/food processor). If using fresh pb, you will need to add a little extra butter since fresh ground peanut butter is a little more dry (it doesn’t have all of the added oils and sugars that the packaged stuff has).
Now I just need me some bees for some fresh honey! Isn’t it like a cool thing to have a hive these days? At least that’s the word on the street…..
Peanut Butter and Honey Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup quick oats can also use old-fashioned
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup smooth peanut butter
- 1 cup light brown sugar packed
- 1/2 cup unsalted butter 1 stick, room temperature
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 egg
- 4 ounces dark chocolate chips
Instructions
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In medium mixing bowl, combine flour, oats, baking soda and salt.
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Using an electric mixer, on medium speed, cream together peanut butter, brown sugar, butter, honey, and vanilla.
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Add egg and mix until well blended.
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Stir dry ingredients into peanut butter mixture in 2-3 additions.
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Stir in chocolate chips.
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Cover dough with plastic wrap and refrigerate about 30 minutes (or about 10-15 minutes in the freezer), until dough is firm and no longer sticky.
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While dough is chilling, preheat oven to 350 degrees F.
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Take dough by the tablespoon and roll into a ball and place on baking sheet, spacing each cookie about 2 inches apart.
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Bake cookies 10-13 minutes, or until puffed, just beginning to brown on top, but still soft to the touch.
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Cool cookies on baking sheet for about 5 minutes (they will continue to cook and set).
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Using a metal spatula, transfer the cookies to a rack and cool completely.
Recipe Notes
Change it Up:
Use fresh ground peanut butter! Since the consistency of fresh ground peanut butter can vary greatly (from fairly course and dry to almost as smooth as store-bought smooth peanut butter), you will most likely need to use additional butter to keep the cookies from drying out. If this is your first attempt with fresh ground peanut butter, try mixing some softened butter (start with one tablespoon) into the peanut butter first, until you get your desired consistency.
Dress it Up:
Throw in some butterscotch chips as well - they pair wonderfully with peanut butter!
Dress it Down:
Eliminate the chocolate chips for a simpler version.
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