Today I was craving peanut butter - my favorite food - and decided to whip up a batch of my what I like to call "Something Extra PNut Butter Cookies!" What's the something extra you ask? Hot honey of course!
There aren't a lot of variations in recipe of the classic peanut butter cookie - but I think the added umph of hot honey, and lots of chopped salted peanut butter, is what put these over the edge. Perfect to make a batch, perhaps freeze some, and throw out on the table on a busy summer day. They will be 100% vanished within an hour.
Preheat your oven to 350. In a standing mixer, cream together a stick of butter (at room temp), 1/2 cup peanut butter (I use creamy, but chunky will do), and 3/4 cup brown sugar. Once good and fluffed, beat in 1 egg, 2 tablespoons of maple syrup, 1 tablespoon of hot honey (you can leave out if you don't have it), and 1 teaspoon of vanilla.
In a separate bowl, combine 1 1/2 cups of flour, 3/4 teaspoon baking soda, and 1 cup of chopped salted peanuts. Once mixed, stir into the peanut butter dough mix.
Drop by large spoonfuls onto a sprayed baking sheet, and then slightly flatten with a fork, making the classic tine marks on the top. Sprinkle the tops with a few flakes each of Maldon sea salt. Bake until just turning golden brown, about 7 minutes (I like them soft and slightly undercooked).