These soft, tender cookies are full creamy peanut butter, and chocolate, with warm notes of brown sugar, vanilla, and a hint of cinnamon.
INGREDIENTS
1 ½ cups (7½ ounces) all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups packed (10½ ounces) dark brown sugar
1 cup (9 ounces) creamy peanut butter
2 large eggs
4 tablespoons unsalted butter, melted and cooled
2 tablespoons honey
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 ½ cups semisweet chocolate chips (I prefer Hershey's)
*Use a traditional creamy peanut butter in this recipe; do not substitute crunchy or natural peanut butter. If you have the time, refrigerating the dough overnight improves the cookies flavor and texture.
DIRECTIONS
Adjust oven rack to middle position and heat oven to 350 degrees. Line two 18 by 13-inch rimmed baking sheets with parchment paper. Whisk flour, baking soda, and salt together in medium bowl.
In large bowl, whisk sugar, peanut butter, eggs, melted butter, honey, vanilla, and cinnamon until smooth. Add flour mixture and stir with rubber spatula until soft, homogeneous dough forms. Stir in chocolate chips until evenly distributed.
Working with 2 tablespoons dough at a time (or using #30 portion scoop), roll dough into balls and evenly space on prepared sheets (12 dough balls per sheet). Using your fingers, gently flatten dough balls until 2 inches in diameter.
Bake cookies, 1 sheet at a time, until edges are just set and just beginning to brown, 10 to 12 minutes, rotating sheet after 6 minutes. Let cookies cool on sheet for 5 minutes, or until just set enough to move. Using wide metal spatula, transfer cookies to wire rack and let cool completely before serving.
Enjoy!
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