*Make sure to check out A Nervous Tic Motion. I’m over there too, with some amazing writers.
This recipe is thanks to Curtis Stone and his cookbook, Relaxed Cooking. Curtis, baby? I love you, man! Next time I make them, I’ll probably use a little less sugar than the recipe calls for.
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup natural chunky peanut butter (about 9 ounces)
1/2 cup (packed) light brown sugar
1/2 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, at room temperature.
2 tablespoons honey
1 large egg
1 teaspoon pure vanilla extract
5 ounces semisweet chocolate, coarsely chopped
Preheat the oven to 350 degrees. Line 3 large heavy baking sheets with parchment paper.
Mix the flour, baking soda, and salt in a medium bowl. Using an electric mixer, 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 two additions. Stir in the chopped chocolate.
Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still soft to the touch. Let the cookies cool on the baking sheets for 5 minutes. Then use a metal spatula to tranfer the cookies to a wire rack.