Ingredients
- 1 cup unbleached all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup old-fashioned nutty peanut butter (about 9 ounces)
- 1/2 cup (packed) golden brown sugar
- 1/2 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 tablespoon honey
- 1 tablespoon large egg
- 1 teaspoon vanilla extract
- 5 ounce semisweet chocolate, coarsely chopped
Preparation
Baking Directions:
Preheat the oven to 350° F.
Line 3 heavy large baking sheets with parchment paper.
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 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing 2 1/2 inches apart.
Bake for about 12 minutes, or until the cookies puff, begin to brown on top and are still very soft to touch.
Cool the cookies on baking sheets for 5 minutes.
Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.
