Photo by Jason Hudson
Originally published on Seven Spoons on November 27, 2009. A whole wheat version of these is in my cookbook; to make those, swap half the all-purpose flour for a wholegrain.
Makes 18
INGREDIENTS
1 cup | 130 g all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon medium-grained kosher sal
3/4 cup | 200 g chunky natural peanut butter
1/2 cup | 115 g butter
1/2 cup | 105 g golden brown sugar, packed
1/4 cup | 50 g granulated sugar
2 tablespoons runny honey
1 egg
1 teaspoon vanilla extract
METHOD
Preheat oven to 350°F | 175°C. Use parchment paper to line several standard baking sheets and set aside.
In a bowl, sift together the flour, salt and baking soda. Set aside.
In the bowl of a stand mixer with the paddle attachment, or with a hand mixer, cream together the butter and peanut butter until light and fluffy. Add the sugars and honey and beat on high for three minutes, scraping down the sides of the bowl as needed.
Add the egg and vanilla, then mix on medium speed until well blended.
Add the dry ingredients to the bowl and stir to just combine. Using a 1 1/4" ice cream scoop dish out mounds of dough onto the prepared baking sheet (alternatively, use a generous 2 tablespoons of batter for each cookie), spacing them about 2 inches apart. Place onto baking sheet and freeze the batter for 10-15 minutes to set up and chill thoroughly.
Dip a fork into warm water and use the tines to press the dough balls lightly; you only want to slightly flatten their shape and leave the imprint of the fork. Freshly dip the fork between pressing each cookie. Sprinkle with sea salt, if desired.
Bake in the preheated oven for 16 minutes, rotating the sheets once during baking. Cool on pan for two minutes, then remove to a baking rack to cool completely.