These amazing Honey Melt® Peanut Butter Cookies are inspired by my favorite baker and bakery in the world: Holly Bower (Holly B’s) and her cookbook, “With Love & Butter.” This recipe produces the short, crumbly peanut butter cookies we all dream of and for even greater impact we recommend drizzling melted chocolate on them. To avoid peanut allergies, you can easily substitute peanut butter with your favorite almond butter or sunflower butter (Sun Butter).

1¼ cups of Honey Melt®
1 cup brown sugar, firmly packed
1 cup granulated sugar
2 eggs
2½ cups peanut butter (creamy or chunky), at room temperature
2½ cups flour
1¼ teaspoons baking soda
1¼ teaspoons salt

Preheat the oven to 375°F with the rack in the top position. Line cookie sheets with baking parchment or grease lightly.

In a mixer bowl, cream the Honey Melt® and the sugars together until smooth. Blend in the eggs and peanut butter. Add the flour, baking soda and salt and mix, scraping the sides of the bowl, just until combined.

First drop teaspoonfuls of dough onto the cookies sheet, spacing them about 1 inch apart. Then roll each blob of dough between the palms of your hands to form a ball. Gently flatten the top of each cookie with a fork.

Bake the cookies 5 minutes, rotate the pan, and bake ~5 minutes longer. They should be just beginning to brown around the edges but golden brown on the bottom. Check the bottoms frequently with a metal spatula. They burn easily! Cool the cookies on a metal rack.

This cookie dough will keep one month in the refrigerator. Because it’s made with Honey Melt, it will remain soft and workable even when cold. Store the dough in a covered container.