I love a soft, chewy cookie. Something about hard, crunchy cookies is a big turn off in most cases. Bleh!
So these cookies are perfect because I also love peanut butter. A soft, light, chewy peanut butter cookie is just what the day needs sometimes to end just right.
Omitting the chocolate does not diminish how delicious these are. In fact, I think they might be even better without it, though some chocolate fiends might disagree.
And the size is perfect. Small enough to get the full effect without feeling like you're gorging on cookies. So sometimes two is even ok!
Yields about 2 dozen.
1/4 cup butter, softened
1/4 cup peanut butter
1/2 cup packed brown sugar
1/4 cup white sugar
1 tablespoon honey
1 tablespoon water
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 - 1 cup chopped semisweet chocolate (or chips)
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth.
3. Beat in the egg, then stir in the honey, water, and vanilla.
4. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate. Drop by spoonfuls 3 inches apart onto ungreased baking sheets.
5. Bake for 12 to 14 minutes or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.