Peanut Butter and Honey Cookies
- 2 1/2 cups whole wheat flour
- 1 teaspoon Clabber Girl Baking Powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups dark brown sugar, packed
- 2 sticks (1/2 pound) unsalted butter
- 2/3 cup creamy peanut butter
- 1/4 cup honey
- 2 eggs, beaten
- optional - 1/2 cup millet
Preheat the oven to 375°. Line cookie sheets with parchment paper or a silpat for easier cleanup.
Mix together the whole wheat flour, Clabber Girl Baking Powder, baking soda and salt. Using an electric mixer, cream the brown sugar and butter till smooth and creamy. Beat each ingredient till fully blended before adding the next ingredient. Add the peanut butter and blend for about 2 minutes. Add the honey followed by the eggs. Scrape the sides and bottom of the bowl to ensure even mixing.
Add the dry ingredients and mix just until blended. Add the millet, if using. Refrigerate the dough for 2 hours or overnight.
Form the dough into walnut size balls and place on the prepared cookie sheets. Flatten to about 1/4 inch thickness with the tines of a fork (dip the fork in water to prevent sticking). Bake for about 10 to 12 minutes, until the cookies are just browning around the edges and beginning to set in the center. Rotate cookie sheets to ensure even baking.
Cool on a rack and store in an airtight container.
Recipe by Mani Niall - Mix it up with Mani
Lets face it--no one wants whole wheat chocolate chip cookies! I knew that adding whole wheat flour to peanut butter cookie batter would not affect the color, in fact it accentuates the earthy, nutty taste. The millet was a last minute idea...and my taste testers loved the crunch! I'm tempted to call them peanut butter birdseed cookies, but I don't want to scare people away.