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DRY INGREDIENTS: 426 grams all-purpose flour 2 tsp. sifted baking soda (measure after sifting) 2 tsp. table salt 1 cup unsalted roasted peanuts, chopped WET INGREDIENTS: 600 grams dark brown sugar 2 cups creamy peanut butter 1/4 cup honey 2 tsp. vanilla 1/2 cup (1 stick) butter, melted 4 eggs Preheat oven to 350°F. Set aside the chopped peanuts In one bowl, mix together the flour, baking soda, and salt. In a separate bowl, mix together all wet ingredients. Add the dry ingredients to the wet and FOLD IN (no mixer) until just combined. Add the chopped peanuts and fold in. Portion using a #40 cookie scoop or form balls of 1.5 tablespoons each. Place cookie portions on a parchment lined baking sheet and flatten to approximately 2-inch rounds. Bake at 350°F for 10 to 12 minutes. (Rotate the baking sheet halfway through). Note: When measuring the peanut butter and honey, first coat the measuring utensils with cooking spray to help these sticky substances release from the measuring utensil. Makes approximately 60 cookies. Submitted by: DAL | |
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