‘Tis the season…for cookies! I always love December because it means holiday movies (hello Love Actually and Christmas Vacation), cozy drinks and of course Christmas cookies. I decided to kick the season off right by hosting a Christmas cookie party at my house, and made flourless honey peanut butter cookies to share.
I also sweetened these cookies with honey because honey and peanut butter is a delightful combination. Have you ever had a grilled honey and peanut butter sandwich? If not, I recommend you try it stat. It’s life changing.
These cookies were a delightful addition to the cookie party spread which included Gingerbread Men from Foodologie (and homemade icing!) and PB&J thumbprint cookies from The Little Ferraro Kitchen which had my all-time favorite Bonne Maman jam. And to round out the spread, my wonderful non-blogger friend Jamie contributed Ginger Crinkle Cookies.
Flourless Honey Peanut Butter Cookies (adapted from this recipe)
1 cup all-natural creamy peanut butter
1/4 cup honey
1 tsp salt
1 tsp vanilla
1 teaspoon baking soda
Chocolate Chips for topping
Preheat your oven to 350F. Lightly grease a baking sheet with cooking spray or line with parchment paper.
Using a stand or hand mixer, mix your peanut butter and honey until well combined. Add your salt, baking soda, egg and vanilla and continue to mix until well blended.
Roll your dough into small balls and place on your baking sheet. The dough will be a bit sticky to work with, so I recommend wetting your fingers a little bit as you roll the dough balls.
Sprinkle some chocolate chips on top of your peanut butter balls and place in the oven. Bake for 10 minutes or until the bottoms are lightly browned.