A favourite sandwich duo finds its way into these light and chewy cookies.

Preparation Time: 30 minutes
Baking Time: 15 minutes
Makes 28 cookies

  • 1/2 cup (125 mL) butter, at room temperature
  • 1/4 cup (50 mL) packed brown sugar
  • 1/4 cup (50 mL) Ontario Honey
  • 1 Ontario Egg
  • 1/2 cup (125 mL) smooth peanut butter
  • 1 tsp (5 mL) vanilla
  • 1-1/2 cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) each baking powder and baking soda
  • 1/4 tsp (1 mL) salt
  • 1 tbsp (15 mL) granulated sugar

In large bowl, cream butter with sugar until light and fluffy. Beating constantly, slowly pour in honey. Beat in egg. (Mixture will be lumpy.) Beat in peanut butter and vanilla until smooth.

In small bowl, whisk together flour, baking powder, baking soda and salt; fold into peanut butter mixture. Using about 1 tbsp (15 mL) at a time and with floured hands, shape roughly into balls; place 2 inches (5 cm) apart on 2 large parchment paper-lined or greased baking sheets.

Place sugar in small bowl. Dip fork into sugar and flatten each ball to 1/2- inch (1.25 cm) thickness, leaving impression of fork. Bake in 350°F (180°C) oven until golden brown, 12 to 15 minutes. Let cool on sheets for about 2 minutes; transfer to racks to cool completely. Store, layered between waxed paper, in airtight container at room temperature for up to 5 days or freeze for up to 1 month.

Nutritional Information:

1 Cookie

PROTEIN: 2 grams

FAT: 6 grams



FIBRE: 0 grams

SODIUM: 95 mg