Honey Milk Chocolate Peanut cookies

veronica espinoza


With any cook recipe asking for peanut I always try to use honey roasted for the extra texture and flavor.
You can make this dough freeze it and use it whenever you like!

★★★★★ 1 vote
35 -60 cookies depending on size
1 Hr


1 c
all purpose flour
1 tsp
baking powder
1/4 tsp
1 1/4 stick
butter, softened (unsalted)
1/3 c
1/3 c
light brown sugar
vanilla bean
large egg (room temp)
1 c
chopped honey rosted peanuts
1 c
chopped milk chocolate or small chips


1Combine and sift together AP Flour, Baking powder, and salt onto a parchment paper. (Set aside)
2In mixer with paddle attachment cream both sugars with butter until fluffy.
3Combine egg with vanilla extract mix until combined
4Beat in egg to butter mixture
5Add your flower mixture on low speed until just combined (still see flour) Add your chocolate and peanuts. mix in (do not over mix!!!)
6Drop cookies onto cookie sheet with parchment back 350F 15 mins. If the bottom looks too much on the brown side try baking them with two cookie sheet, move to the middle rack or on top a baking stone.

About this Recipe

Course/Dish: Cookies
Other Tags: Quick & Easy, For Kids