Dry ingredients:
2 cups all purpose flour (250 g)
1 tsp baking soda
1 tsp salt
1/2 cup roasted peanuts (chopped) (60 grams)
(Optional)3/4 cup dark chocolate chips/chunks for the bar cookie version)
Wet ingredients:
1.5 cups brown sugar (275 g)
1 cup creamy peanut butter (250 g) (I used Jif)
2 Tbs honey (45 g)
1 tsp vanilla extract
4 Tbs melted butter (53 g)
2 eggs
Whisk together dry ingredients.
Whisk together wet ingredients.
Add dry to wet ingredients.
Fold until just combined.
Scoop and roll into ball. (24 cookies, about 45 grams each)
NB: For wedding, consider Rolling in granulated sugar for the classic sparkling, cracked blossom surface.
Flatten to 2 inch diameter.
NB: For wedding size cookies and Hershey Kiss Blossom cookies:
Make much smaller: 25 grams yeilds about 3.5 dozen cookies.
Flatten a bit with the bottom of a measuring cup to facilitate cooking. (Leaving in a ball undercooked the center.)
Bake 8 - 10 minutes. 8:30 seemed perfect in our oven.
Immediately after baking, add the Hershey Kisses (dark if you have them!)
Bake at 350°F for 10-12 minutes (rotate halfway)
For bar cookies:
Strongly consider adding:
3/4 cup dark chocolate chips/chunks
Then:
Line 13 x 9 pan with Parchment paper. (cut corners at 45 degree angles, then slip into place.)
Press into pan with wet fingers.
Bake 18 - 22 minutes. (Rotate pan at 10 minutes or so.)
You can test with toothpick, should come out with just a few crumbs or none.
(I used all clad pan, so your time may vary.)
Total 3800 cal; 160 per cookie.
Adapted from
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