Modes

Ingredients

• 1 cup creamy peanut butter, not freshly ground
• 1 ½ cups or 10.5 ounces packed dark brown sugar
• 4 Tablespoons unsalted butter, melted and cooled
• 1 ½ cups or 7.5 ounces all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon Kosher salt
• 2 Tablespoons honey
• 1 teaspoon pure vanilla extract
• 2 large eggs
• ½ cup unsalted dry-roasted peanuts, coarsely chopped

Instructions

Preheat Wolf Oven on Convection Mode to 325°F.

In a medium-sized mixing bowl, add the peanut butter, brown sugar, melted and cooled butter,

In a small mixing bowl, combine the flour, baking soda, and salt. Set aside.

Stir peanut butter mixture, add honey, vanilla, and eggs. Stir thoroughly until all wet ingredients are well combined.

Add the dry mixture to the wet ingredients and stir together using a rubber spatula.

Chop the nuts into small pieces, about 1/8 inch or smaller, and fold them into the cookie batter.

Scoop the cookies into 1-ounce balls, or 2-tablespoon portions, and place them on a parchment-lined baking sheet. A half-sheet pan will hold 12 cookies.

Bake the cookies on any rack position for 14 minutes.

Remove from the oven and transfer them to a baker's cooling rack using a metal spatula.

Once completely cooled, store the cookies in an airtight container.