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Delicious Honey Peanut Butter Chocolate Chunk Cookies photo

Honey Peanut Butter Chocolate Chunk Cookies

These Honey Peanut Butter Chocolate Chunk Cookies are a delightful mix of sweetness and nuttiness, perfect for any occasion!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1/3 cup old-fashioned oats whirled in the blender for finer texture
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup natural smooth peanut butter
  • 1 cup packed brown sugar
  • 1/2 cup unsalted butter (1 stick)
  • 1/4 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 5 ounces chopped semisweet chocolate or use packaged chocolate chunks

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Stand mixer or hand mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop

Method
 

Baking Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Step 2: Line a baking sheet with parchment paper to prevent sticking.
  3. Step 3: In a blender, pulse the old-fashioned oats until slightly ground.
  4. Step 4: In a medium bowl, whisk together the all-purpose flour, whole wheat pastry flour, ground oats, baking soda, and salt. Set aside.
  5. Step 5: In a large mixing bowl, cream together the unsalted butter, brown sugar, and honey until light and fluffy.
  6. Step 6: Add peanut butter, egg, and vanilla extract to the mixture, beating until well combined.
  7. Step 7: Gradually mix in the dry ingredients until just combined; do not overmix.
  8. Step 8: Fold in the chopped semisweet chocolate evenly throughout the dough.
  9. Step 9: Drop rounded balls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  10. Step 10: Bake for 10-12 minutes or until edges are golden and centers are slightly underbaked.
  11. Step 11: Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For a richer flavor, use dark chocolate chunks instead of semisweet.
  • Store cookies in an airtight container for up to a week.
  • Freeze for longer storage; they can last up to three months.