Ingredients:

  • 1/2 cup unsalted butter, softened (115g)
  • 1/2 cup natural creamy peanut butter (128g)
  • 1/3 cup raw honey (110g)
  • 1 1/2 cups all-purpose flour (190g)
  • 1/2 tsp baking powder (2g)
  • 1/4 tsp sea salt (1.5g)
  • 1 tsp vanilla extract (5ml)
  • 1 pinch flaky sea salt
  • 1 tbsp honey drizzle (15ml)

Instructions:

  1. In a mixing bowl, beat the softened butter, peanut butter, and honey on medium speed until pale, fluffy, and smooth. Stir in the vanilla extract.
  2. In a separate small bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined; do not overmix.
  3. Preheat oven to 325°F (160°C). Scoop rounded tablespoons of dough and place 2 inches apart on a baking sheet lined with parchment paper.
  4. Gently press the tops of the cookies with a fork in a crisscross pattern.
  5. Bake for 12–15 minutes, or until the edges are light mahogany-colored gold and the centers are set but soft.
  6. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Optional: Finish with a pinch of flaky sea salt and a drizzle of honey.