Ingredients
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
Method
-
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.