1 1/3 cup all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter at room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1/2 tablespoon honey
1 egg yolk
1 teaspoon vanilla extract
1 tablespoon sour cream
1 1/2 cups chocolate chips (I used mini chocolate chips)
Step 1: In a large bowl, combine flour, baking soda, baking powder, and salt. Set aside.
Step 2: With an electric mixer, mix the softened butter and peanut butter together until thoroughly blended. Add the sugars and beat until smooth.
Step 3: Beat in the egg, honey, vanilla, and sour cream until combined.
Step 4: Add the dry ingredients slowly and beat on low-speed just until combined. Gently stir in the chocolate chips.
Step 5: Chill dough in refrigerator for at least 30 minutes-1 hour, or place in freezer for 20 minutes.
Step 6: Preheat oven to 350 degrees F
Step 7: Once ready to bake, roll dough into 1-inch balls and place onto ungreased cookie sheet. Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not overbake!
Step 8: Remove from oven and let cool on cookie sheet for 3-5 minutes before transfer to wire rack to cool completely
Cookies may appear underdone in the middle, but they will become more firm as they cool. Allow them to cool a few minutes before removing them from cookie sheet.
Don’t use all-natural peanut butter. Cookies will spread too thin when baking.