Dry ingredients:
2 cups all purpose flour (250 g)
1 tsp baking soda
1 tsp salt
1/2 cup roasted peanuts (chopped) (60 grams)
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)
Flatten to 2 inch diameter.
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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