Every time I have to travel for work, I try to make Kenneth a bunch of cookies to survive on while I’m away. I know these cookies last about twelve hours after I leave the house, but hey–– a girl can try, right? This chocolate chip peanut butter cookie recipe was pretty much cooked up on a whim when I was packing for Chicago, and let me just say that I sincerely regretted leaving them behind.
These cookies have a very soft bake and are very moist inside. Honey is becoming one of my absolute favorite things to bake with just because of that extra moisture and softness that comes from this sweet substance. Truthfully, I used honey in conjunction with the sugars because I was almost out of both types of sugar and honey is a perfect filler. For reference in general on using honey as a substitute–– use 1/2 the amount of honey to replace the desired amount of sugar.
This recipe will bake about 18 of these peanut butter chocolate chip cookies (and leave you with none by the next day). I used milk chocolate chips for just a little more sweetness, but semi-sweet would work as well.
- 1/4 cup honey
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup peanut butter
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp nutmeg
- 1/4 tsp kosher salt
- 1 cup milk chocolate chips