Friday, March 25, 2011

Honey-Peanut Butter Chip Cookies

The chilly weather has brought out the baker in me.  These cookies were taste-tested by our niece Hillary and her friend, Brendan.  I had to grab the plate away to be sure I had a few left for my lunch the next day!  They're delicious, but they do have a texture that is...different.  These are not thin, chewy chip cookies, yet they're also not cake-y either.  They're thick, sturdy and chewy.  Hillary and Brendan say that a tall cold glass of milk for dipping really make these cookies sing!

1/2 cup honey (a nice amber summer honey would be best)
1/2 cup peanut butter
1/2 cup unsalted butter
1/4 cup packed dark brown sugar
1 egg
1 1/2 teaspoons vanilla
2 cups all-purpose flour, plus a bit extra for pressing the cookies down with a glass
1/2 teaspoon baking soda
1/2 teaspoon salt
6 oz. chocolate chips

Preheat oven to 350 degrees.
Beat the honey, peanut butter, butter and brown sugar until light and fluffy.  Add the egg and vanilla and thoroughly combine.  Sift (or whisk) the flour, soda and salt together.  Add the flour mixture to the bowl and thoroughly combine with the peanut butter honey mixture. Stir in the chips so that they're evenly distributed throughout.  Roll dough into balls about the size of a walnut.  Surprisingly, the dough is not that sticky, so this is easy to do.  Evenly space on an un-greased cookie sheet.  Place a little flour in a small bow.  Dip a glass in the flour and then use the glass to press the cookie flat--about 1/2 inch thick.  Bake for 10-12 minutes, watching carefully because the honey makes the bottoms brown quickly.  Makes about 48 cookies.

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