By using a creamy peanut better in the batter and Reeses peanut butter chips along with the chocolate chunks, these cookies have great flavor and do not have the typical dryness of some peanut butter cookies. I recommend a creamy peanut butter that is not the natural variety, as it blends better in the batter and yields a much better texture. I love to use large milk chocolate baking chips –ghiradelli are my favorite. Pour yourself a large class of milk and enjoy a cookie break!
Yield 20 -24 cookies
- 2 cups all purpose flour (I love Bob’s Red Mill Pastry flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups light brown sugar (firmly packed)
- 1 cup creamy peanut butter (I love Jif creamy)
- 2 large eggs
- 1 stick unsalted butter, melted and slightly cooled
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1 cup milk chocolate baking chips (I love ghiradelli, or chocolate chunks)
- 1 cup resets peanut butter chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda and salt. Using a mixer with the paddle attachment, blend melted butter, brown sugar, peanut butter and honey until smooth and creamy. Add eggs and vanilla extract until well incorporated. Next add flour mixture and chocolate and peanut butter chips until well combined. Take a heaping tablespoon of cookie dough and roll in the palm of your hand. Place on prepared cookie sheet about 2 inches apart. Bake for 10-12 minutes until cookies begin to crackle and tops are slightly golden. Remove from oven and allow to cool before transferring to cooling rack to cool completely. Enjoy!