Peanut Butter & Honey Cookies

The Monday after a relaxing weekend is always a bummer. Especially when you lose an hour. Thanks daylight savings. This past weekend Adam and I went up to Whistler to celebrate his birthday. I made reservations at La Rua Restaurante in the Upper Village on Blackcomb Mountain. It was delicious to say the least. We ordered mussels for an appy. I’ve converted Adam from a non-seafood lover to one who will try just about anything. I had the Short Rib Fazzeoletti which was like a giant lasagna noodle/savory crepe, filled with heritage beef, peas, carrots, mushrooms and bechamel with herbed beef jus and crispy onions. It was mouthwatering good. And huge! The portions at the restaurant were well worth the price. I had to give Adam two big portions of mine, and I was still stuffed! Adam ordered one of the evenings specials, the Veal Porterhouse, that came with garlic mashed potatoes, asparagus and sweet potato like thin chips. It was perfectly cooked, the meat was so delicate you could cut it with a butter knife. We also got a complimentary amuse bouche, and ice wine. By the end of the night we were both too full for dessert. Plus, we had gone to the grocery store beforehand and bought some food for the suite. Which also consisted of a tub of mint ice cream.

It was quite snowy Friday night, and Saturday we walked around the village but it was rather rainy. We came back home Sunday afternoon, in the rain. Overall it was a relaxing weekend. Even with the loss of an hour. For Lent this year, Adam and I agreed to give up something. I gave up chocolate! I dunno why, or how I will withstand it but we’ll see. And Adam said he would avoid fast food! haha. Meaning his sometimes-weekly lunch of A&W is on hold for a little while.

So last night after we unpacked and ate dinner I was feeling like a little snack. As my dad would say ‘something sweet.’ I just wanted something simple to curb my sweet craving, and it had to be non-chocolate. Now, Adam isn’t the biggest fan of peanut butter, but I however love it. I actually gave it up for quite a while after I realized I had a slight allergy to it. But I found that if I eat a small amount of it I’m fine. And, I really can’t help it. I just love peanut butter. Definitely the combination of PB&J and PB&Chocolate. But I couldn’t have the latter.

So I decided to make simple peanut butter cookies. I promised Adam he’d change his mind (much like the seafood.) After his first bite he said “oooohhhhh,” I’ll take that as a compliment. There’s just something so good about a warm peanut butter cookies fresh off of the cooling rack. There are some cookies I like when their cool, such as chewy chocolate chip cookies, but a semi-warm peanut butter cookie just melts on your tongue. I have had a strange obsession with honey the past little while, ever since I made those Chocolate Cupcakes with Honey Buttercream. I’ve been using it in everything. My favorite is honey and mustard marinated chicken on a salad. Mmmmmm. The addition of the honey helps to sweeten the cookies. I used natural smooth peanut butter, but you can use regular if you like.

I also experiment with rolling them in sugar, and leaving some plain. Personally I actually like the plain version. I halved the recipe for Adam and I, and it made about 20 larger cookies. I posted an Iphone picture on Facebook and my aunt commented about how the ‘crossed fork’ design has endured over the years. It’s that simple imprint that marks peanut butter cookies.

Peanut Butter & Honey Cookies

• 1 cup butter, softened
• 1 cup sugar
• 1 cup brown sugar
• 1 1/2 cups natural smooth peanut butter
• 2 eggs
• 1 tsp pure vanilla extract
• 2 1/2 cups AP flour
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 2 tablespoons honey
• optional – extra sugar for rolling

1. Preheat oven to 350. In stand mixer with paddle attachment, beat together butter, sugars and peanut butter until light and fluffy. Add in honey and mix until incorporated.
2. Beat in eggs & vanilla.
3. In a separate bowl, whisk together flour, baking soda and baking powder. Add to the stand mixer and mix together, scraping sides with a spatula.
4. Form dough into small balls using the palm of your hands.
5. If you like, roll in a small bowl of sugar and place on un-greased baking sheet. Using the prongs of a fork make a criss-cross across the top of the ball flatening it slightly.
6. Bake at 350 for 11 minutes. Remove from oven and allow to sit for a couple minutes until you can transfer to a cooling rack.

Store in container for a few days {if they last} I like to warm them up in a microwave for about 15 seconds to soften the up a little if their too hard.

Also try: Chunky Peanut Butter Cookies, and Classic Peanut Butter Cookies