125g softened butter
2/3 cup brown sugar
2 tablespoons honey
1/3 cup smooth peanut butter
1 teaspoon vanilla extract
1 1/2 cups self-raising flour
1/4 cup Dutch cocoa powder
3/4 cup Resse’s peanut butter choc chips, plus extra to garnish
Preheat oven to 180C (160C fan forced). Line 2 baking trays with baking paper. Cream butter and sugar in a bowl using electric beaters until light and fluffy.
Add the honey, peanut butter and vanilla to the butter mixture and beat to combine. Add the flour and cocoa powder and mix to form a soft stick cookie dough.
Add the peanut butter choc chips and using a spatula, fold to combine. Roll tablespoonful of mixture into balls and place onto prepared trays leaving 4cm between each for spreading.
Lightly press down to flatten each cookie and top each with a few extra choc bits. Bake cookies for 13-15 min. Remove from oven and allow to cool on trays.