Submitted by: Melissa Boston
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Servings: 12
These remind me of a lighter version of a Reese's cup. It's a very light textured flour-less cookie. It's worth trying out, especially if you like peanut butter and chocolate together (and who doesn't?!).
3/4 c. honey, raw
2 tsp. vanilla extract
1 tsp. baking soda
1 egg
1/2 c. chocolate
1 c. peanut butter, creamy
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
Combine honey, egg, and vanilla in a bowl. Mix together with electric hand mixer or whip it up with a whisker.
Add peanut butter and baking soda until mixture is smooth.
Mix on medium with mixer or use egg beater until it comes together.
Roll dough into 24 balls and place on cookie sheet about 1" apart. If you make bigger balls, it will be less.
Press down cookie ball to create an indention in the top of cookie. Make sure you leave enough indention to add a few dark chocolate pieces or dark chocolate chips.
Cook for 12-14 minutes or until brown at the bottom.
Let sit for 1-2 minutes than put them on a plate.
Taste very good.
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