Peanut Butter Chocolate Chip Cookies

Submitted by CaddyCake

"Best made with Ghirardelli bittersweet chocolate chips! I have found that putting the chocolate chips on top, rather than mixing them into the dough, evenly distributes the chocolate and are less messy to eat while the chips are still soft. These are also good made with gluten-free flour."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 48 cookies
• Serves: 12

ingredients

• 1 cup peanut butter
• 1⁄2 cup unsalted butter, room temp
• 1 1⁄2 cups packed dark brown sugar
• 2 eggs
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• 2 1⁄4 cups flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon sea salt
• 1 cup chocolate chips

directions

1. Preheat oven to 375.
2. Cream together peanut butter, butter, and brown sugar.
3. Add eggs, honey and vanilla and mix well.
4. Combine flour, baking soda and salt. Stir dry ingredients into peanut butter mixture.
5. Place walnut-size balls of dough onto ungreased, parchment-lined, insulated baking sheets.
6. With your fingers, slightly flatten each ball of dough and place five chocolate chips on the top of each cookie.
7. Bake 10 minute.
8. Cool on cookie sheet 5 min before removing to rack to cool completely.