Peanut Butter Cookies with Chocolate Chunks

Thursday, April 2, 2009
I didn't cook dinner last night. Tuesday was the end of the quarter and Tadd blew it out with Blu-U and Levulan sales. He wanted to go celebrate at Wine Down Wednesday. I couldn't deny him his celebration!

I still needed to make my one new thing this week so I picked these cookies. I saw a version of this recipe on Recipe Girl and it caught my eye because the cookies are made with honey. Recipe Girl's cookies were dark and didn't look like "normal" peanut butter cookies. I looked at her recipe and she tried to make them "healthy". I don't eat cookies to be healthy so I used "the google" to find another version of the recipe and found a good FAT version to make. These cookies are amazingly good!

Peanut Butter Cookies with Chocolate Chunks
(Printable Recipe)
1 1/2 cups all-purpose flour
1/3 cup rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1 cup crunchy peanut butter (I used smooth b/c that is what I had)
1 cup packed brown sugar
1/2 cup unsalted butter
1/4 cup honey
1 egg
1 teaspoon vanilla extract
5 (1 ounce) squares semisweet chocolate

Mix flour, oats, baking soda, and salt in medium bowl.

Using an electric mixer, beat peanut butter, brown sugar, butter, honey, egg, and vanilla in large bowl until well blended. Stir dry ingredients into the peanut butter mixture in 2 additions. Stir in chopped chocolate.

Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
Preheat oven to 350 degrees F. With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch diameter ball (I used medium Pampered Chef scoop). Arrange cookies on prepared baking sheets, spacing 2 1/2 inches apart.

Bake cookies until puffed, beginning to brown on top and still very soft to touch, about 12 minutes. Cool cookies on baking sheets for 5 minutes. Using metal spatula, transfer cookies to rack and cool completely.

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