- 1 c. all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup CRUNCHY peanut butter (if you use smooth or chunky it will NOT be the quite as delicious)
- 1/2 c. packed light brown sugar
- 1/3 c. cane sugar
- 8 tbls butter (1 stick), unsalted, room temp
- 2 tablespoons honey
- 1 large egg, at room temp
- 2 tsp vanilla extract
- 4 oz semisweet chocolate chips
- 2 oz dark chocolate chips (I forgot them in the picture! Oops!)
Preheat oven to 350 and line your baking sheets with parchment paper
Mix the dry ingredients in a large bowl (flour, baking soda, salt) until well combined.
Mix the dry ingredients in a large bowl (flour, baking soda, salt) until well combined.
In a separate bowl combine the wet ingredients: peanut butter, brown sugar, cane sugar, butter, honey, vanilla extract. Beat with a blender with the paddle attachement on med until combined.
Add the dry ingredients into the wet ingredients in two batches. Blend until well combined. Fold in the chocolate.
Add the dry ingredients into the wet ingredients in two batches. Blend until well combined. Fold in the chocolate.
Now you're ready to put them on the baking sheet!
I like using a small scoop to make sure my cookies are all about the same size. I tend to make them about 1-2 tablespoons per cookie. They need a little space, but these cookies don’t spread out too much. In fact, I squish them down before I put them in the oven. I think 2 inches apart would be more than plenty of room.
Bake 10-12 minutes for very soft cookies– they should be a little puffy and are just beginning to brown. If you touch one it should be very soft, but they shouldn’t feel mushy. They’ll have a slight (very slight) firmness to them and you can see the edges starting the brown just a bit.
Let them cool on the baking sheet for 3-5 minutes because trust me– you can’t move them right away because they’ll break. I tend to slide the parchment with the cookies onto the cooling rack because that’s so much less of a heart ache then worrying about them breaking.
I like using a small scoop to make sure my cookies are all about the same size. I tend to make them about 1-2 tablespoons per cookie. They need a little space, but these cookies don’t spread out too much. In fact, I squish them down before I put them in the oven. I think 2 inches apart would be more than plenty of room.
Bake 10-12 minutes for very soft cookies– they should be a little puffy and are just beginning to brown. If you touch one it should be very soft, but they shouldn’t feel mushy. They’ll have a slight (very slight) firmness to them and you can see the edges starting the brown just a bit.
Let them cool on the baking sheet for 3-5 minutes because trust me– you can’t move them right away because they’ll break. I tend to slide the parchment with the cookies onto the cooling rack because that’s so much less of a heart ache then worrying about them breaking.
Enjoy warm or wait until they are cooled. It really doesn’t matter– they are delicious!
TIP: If you pull your butter and eggs out of the fridge 1 hour before you cook, they should be at room temp. If you forget, you can chop your butter into smaller pieces and let it sit out for 20 or so.
Enjoy!
No comments:
Post a Comment