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Recipe Detail Page
Honey-Roasted Chunky Peanut Butter Cookies
Early Summer 2003
Classically, you use a fork to make the cross pattern on a peanut butter cookie, but don't overlook other kitchen utensils for patterns, such as a potato masher or whisk. Place a whole peanut in the centre of each cookie before baking for a crunchy bonus.
Makes 3 dozen
1 1/2 cups (375 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) peanut butter, preferably smooth
1/2 cup (125 mL) unsalted butter, at room temperature
1/2 cup (125 mL) brown sugar
1/3 cup (75 mL) liquid honey
1 egg
1 tsp (5 mL) vanilla
1 cup (250 mL) coarsely chopped honey-roasted peanuts
1. Preheat oven to 350°F (180°C).
2. In a small bowl, using a fork, stir flour with baking soda and salt until blended. Using an electric mixer, in a large bowl, beat peanut butter with butter, brown sugar and honey until well blended. Beat in egg, scraping down sides to mix well. Beat in vanilla. Gradually beat in flour mixture. Stir in peanuts until evenly distributed.
3. Flour your hands and roll dough into 1-inch (2.5-cm) balls. Place at least 2 inches (5 cm) apart on ungreased baking sheets. Flour the bottom of a glass and gently press on each ball to flatten cookie slightly. Then dip the tines of a fork into flour and press gently into centre of cookie 2 times to form a cross pattern.
4. Bake in centre of preheated oven until golden and just set, watching carefully near the end to prevent the base from burning, about 10 minutes. Remove from oven and leave on baking sheet 1 minute. Then transfer to a rack to cool completely.
Makes 3 dozen
