Flourless Peanut Butter and Honey Chocolate Chip Cookies

Chewy peanut butter cookies, laced with honey and studded with chocolate. Flourless, and made in one bowl, with one whisk. I don't know about you, but that checks all the boxes for me. These dreamy gems are definitely now a part of my regular cookie rotation.

No joke - these cookies melt in your mouth, and the flavors of creamy peanut butter, sweet honey and semisweet chocolate linger on your tongue in the most magical way. And, I'm pretty sure this is one of the easiest cookie recipes ever.

When I was a kid, my after-school snack was often a plate of honey and peanut butter - eaten with a spoon. I adore the combination of flavors, so it's no wonder I worship these chewy cookies. Adding chocolate chips simply adds to their awesomeness. I think you'll agree.

Curious what honey to use? I suggest using a good-quality honey with a flavor you like - whether that's clove, orange essence or flavor local to your region. The honey flavor shines through in these cookies, so choose something you want to coexist with the peanut butter.

Flourless Peanut Butter and Honey Chocolate Chip Cookies

1/2 cup packed light brown sugar
1/4 cup honey
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 cup peanut butter of choice
1/2 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Line two large baking sheets with parchment paper (this recipe makes 24-26 cookies).
In a large bowl, whisk together the brown sugar, honey, granulated sugar, egg, vanilla, and baking soda. Whisk in the peanut butter until smooth. Fold in the chocolate chips.
Using a tablespoon or cookie scoop, drop the dough onto the prepared pans, about 2 inches apart. Press down gently with a fork (just enough to make an imprint).
Bake for 7 to 9 minutes, until the edges of the cookies just start to turn golden brown (and little bubbles will be equally distributed throughout the surface of the cookies).
Cool the cookies, on the baking sheets, on wire racks. Serve warm, room temperature, cold, whatever. They're amazing no matter what. Store leftovers in an airtight container at room temperature.

Makes 24-26 cookies