Honey Roasted Peanut Chocolate Chip Cookies

My favorite part about the holidays? All the baking. All the cookies. All the sweets. All the chocolate. All the fun and delicious flavors. 

My first cookie to make this christmas holiday were these awesome honey roasted peanut (dark) chocolate chip cookies. And they have peanut butter in them too, so basically life is just a lot more fabulous with these cookies in your mouth. 

I adapted this recipe from http://evilshenanigans.com/, and did a mixture of brown and white cane sugar, upped the peanut butter a little bit as well as the vanilla because you can never have too much vanilla extract or peanut butter when baking. At least that's part of the "Janie Food Philosophy."

Give these a go sometime (if there are no peanut allergies around that is...) because they are wonderful little cookies. I couldn't help but have three of them right outta the oven. They're that good.

AAAAAND GO!

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened but not melted
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup honey
  • 1/3 cup peanut butter
  • 1 egg
  • 1 TB vanilla
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt (or a little less if you're using salted butter)
  • 1 cup chopped honey roasted peanuts
  • 1 cup dark chocolate chips (or semi-sweet/milk chocolate if you're not a dark fan)

Makes 3-5 dozen depending on how big you like your cookies.

Directions:

  1. Preheat oven to 350°F. Line baking sheets with parchment paper. 

  2. In a large bowl, with a hand mixer, combine butter, sugar, honey, and peanut butter. Mix on low speed until well combined. 

  3. Add the egg and vanilla. Mix until well combined.

  4. Add the flour, baking soda, and salt, and mix on low speed until just combined. 

  5. Stir in the honey roasted peanuts and chocolate chips.

  6. Form the dough into 1.5 inch balls (heaping tablespoon sized) and place on prepared baking sheet. 

  7. Bake for 10-15 minutes (depending on how big you make them) or until they are a light golden brown color. Let cool on the pan for a few minutes before moving them to a wired rack to cool completely.