Peanut Butter Cookies

• servings: 2 servings
• active time: 25 minutes
• total time: 50 minutes

Ingredients

1 1/2 c. all-purpose flour

3/4 tsp. baking soda

1/4 tsp. kosher salt

1/2 c. salted butter, softened

1 c. creamy peanut butter

3/4 c. light brown sugar

1/4 c. granulated sugar

2 tbsp. honey

1 large egg

1 1/2 tsp. vanilla extract

3/4 c. finely chopped honey roasted peanuts (optional)

Flaky sea salt (optional)

Directions

Preheat the oven to 350°F. Line 2 to 3 large baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a medium bowl (or the bowl of a stand mixer), place the softened butter, peanut butter, brown sugar, granulated sugar, and honey. Using a hand mixer (or a stand mixer fitted with a paddle attachment), beat until creamy and light, 2 to 3 minutes. Add the egg and vanilla, and mix well to combine. Add the flour mixture in 2 batches, mixing on low to combine completely after each addition. Scrape the bottom and sides of the bowl as needed. Add the peanuts, if using, and mix on low speed, just until combined.

Scoop mounds of dough (about 2 tablespoons each) and roll the scoops into balls. Divide the balls amongst the baking sheets. Using the textured side of a potato masher, press each ball to flatten to a 1/2-inch thick disk.

Bake just until the bottom edges look light brown, 10 minutes, rotating the trays from the top to bottom oven racks half-way through baking. Let the cookies cool for 2 minutes on the baking sheet, then transfer to a cooling rack. Sprinkle with flaky sea salt, if using. Let cookies cool completely on the cooling rack.

Nutrition

• Calories: 188
• Total Fat: 12 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 18 mg
• Sodium: 91 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 9 g
• Protein: 5 g