Bars Bakes Beauty

Honey-Roasted Peanut Butter Cookies

Heat oven to 350 degrees. Sift flour into the bowl of a food processor. (If using a measuring cup, spoon and level flour into measuring cup before sifting). Add peanuts to processor and pulse with flour until fine. (This will keep in an airtight container at room temperature for a month if needed).
Combine next 7 ingredients into the bowl of a mixer with a paddle attachment and mix on low speed to moisten. Then increase to medium speed until soft and light, about 3 minutes. With the mixer running, add the beaten egg in two additions, mixing until each portion is incorporated. Reduce speed to low and add the flour mixture and then the milk until a soft dough forms.
Divide into thirty-four 1 1/8 oz (2 tablespoon) portions. Arrange on a parchment lined aluminum baking sheet, leaving 2 inches between. Bake until the edges are firm and just barely beginning to brown, but the cookies are still puffed and steamy in the middle, about 16 minutes. Cool on the baking sheet until the crumb is set, about 10 minutes.
Enjoy warm or store in an airtight container for up to 1 week at room temperature.

The cookbook says you can add a 10 oz bag of Reese’s Pieces in the batter for “E.T. Cookies”. I just pressed a few into half of my dough balls.
I did not roll the ball in sugar, but there is a vanilla sugar recipe in the cookbook that the author says you can use, along with a few other variations of this cookie.
Overall, the cookies were tasty, but I personally prefer a moister/softer peanut butter cookie. Next time, I’d probably add one more egg yolk and maybe some peanut butter chips for more moisture. Grinding peanuts might seem like a hassle for a cookie, but the honey-roasted peanuts did add to the flavor.

CREDIT: Recipe from Stella Parks’ cookbook “Bravetart-Iconic American Desserts”