Chewy Peanut Butter Cookies with Honey

Ingredients

• 210 g plain flour
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 260 g smooth peanut butter
• 56 g butter, melted and cooled
• 1 teaspoon vanilla
• 300 g brown sugar
• 2 tablespoons (40 g) honey
• 2 large eggs
• ½ cup lightly salted or unsalted peanuts, chopped
• 1 tablespoon sugar for sprinkling or rolling (optional)

Directions

1. Preheat oven to 180°C (160°C fan). Line two sheet pans with parchment paper.
2. Mix together the flour, baking soda and salt, set aside.
3. With an electric mixer, beat the peanut butter, melted butter and vanilla until until combined. Beat in the sugar and honey, then beat in the eggs, one at a time.
4. Scrape down the sides of the bowl. Add flour mixture and peanuts and stir to make a soft dough.
5. Scoop the dough with a medium size cookie scoop onto the lined sheet pans, spacing 2 1 /2 inches apart. Sprinkle dough balls lightly with extra sugar, then use a fork to press down lightly making a cross-hatch pattern. If you don’t want to use the extra sugar, you can dampen the fork with a little water.
6. Bake one sheet at a time for about 10 minutes. Halfway through the bake, remove the pan from the oven and rap it gently but firmly against the counter to deflate cookies.
7. Slide parchment with cookies onto the counter and let cool for 3 minutes. Transfer to a baking rack to cool completely.

Notes:

• Chewy Tip: For an even chewier cookie, use half bread flour and half SR flour instead of plain flour.