Curtis Stone Peanut Butter Chocolate Chunk Cookies

Ingredients

1/2 teaspoon baking Soda

1/2 teaspoon sea salt

1 cup old-fashioned nutty peanut butter (about 9 ounces)

1/2 cup (packed) golden brown sugar

1 cup (1 stick)butter, room temperature

2 tablespoons honey

1 large egg

5 ounces semisweet chocolate, coarsely chopped ( I used bittersweet )

Sift the flour, baking soda, and salt in a medium bowl. Set aside.

In a large bowl, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended.

Stir the dry ingredients into the peanut butter mixture in 2-4 additions. Be careful not to overmix or the cookies may be dry.

Stir in the chopped chocolate with a large wooden spoon or spatula.

Scoop about 2 tablespoonfuls of dough for each cookie onto the prepared baking sheets, spacing 2 inches apart.

Bake for about 12 minutes, or until the cookies puff, begin to brown on top and are still very soft to touch.

Cool the cookies on baking sheets for 5 minutes.

Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.

Peanut butter cookies with sea salt, honey and chunks of dark chocolate.

32.0 servings

Monday, November 30, 2009 - 3:58pm