Honey Roast Peanut Butter Chocolate Chip Cookies Recipes

HONEY ROASTED PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350°.
• Beat butter with sugars for about 2- 3 minutes. Add peanut butter and mix 1-2 more minutes. Mix in eggs and vanilla and beat for another 2-3 minutes. Add the flour and baking powder and mix until well combined. Stir in half of the peanuts.
• Use a cookie scoop to scoop out cookies onto parchment or silicone-mat lined cookie sheets. Lightly press the rest of the nuts on top of the cookies.
• Bake for about 14 minutes. The very edges should be a light golden brown, but cookies should still be really soft in the middles. They may look slightly underdone but that's ok!

HONEY ROAST PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT OVEN TO 350. 1. Stir together first 5 ingredients in a medium bowl, using a wooden spoon. Stir in chocolate morsels and 1/3 cup of flour. Substitute 1 cup coarsely chopped lightly salted peanuts or pecans for milk chocolate morsels. Proceed with recipe as directed.
• 2. Drop cookie dough by rounded tablespoonfuls onto a parchment paper-lined baking sheet. I like to roll the dough in balls.
• 3. Bake at 350° for 8 minutes or until puffed and golden. (Cookies will be soft in the center.) Cool cookies on baking sheet 5 minutes. Remove to a wire rack.

HONEY ROASTED PEANUT BUTTER COOKIES

Steps:

• 1. Adjust oven racks to upper-middle and lower middle postions and preheat oven to 350 degrees. Line two baking sheets with parchment paper.
• 2. Whisk flour, baking soda, baking powder, and salt together in medium bowl and set aside.
• 3. Using a stand mixer fitted with the paddle, beat butter, brown sugar and granulated sugar at medium speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add peanut butter and mix until fully combined, about 30 seconds; add eggs one at a time, and vanilla and mix until combined, about 30 seconds. Reduce speed to low and add dry ingredients; mix until combined, about 30 seconds. Mix in ground peanuts just until combined. Give a final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
• 4. Working with 2 tablespoons of dough at a time, roll into balls and place 2 inches apart on prepared baking sheets. Press each dough ball twice, at right angles, with dinner fork dipped in cold water to make crisscross design.
• 5. Bake until cookies are puffy and slightly brown around edges, but not the top, about 10-12 minutes (cookies will not look fully baked), switching and roating baking sheets halfway throu baking. Let cookies sit on baking sheet for 5 minutes before transfering cookies to wire rack and let cool to room temperature.