Yield: 19 Cookies

Prep Time: 5 Minutes

Total Time: 40 Minutes

Ingredients

• 1 cup Nate’s Creamy Peanut Butter, room temperature
• ½ cup Nate’s Organic 100% Pure Honey
• 1 egg
• ½ tsp vanilla
• ¾ cup all purpose flour
• ½ tsp baking soda
• 3 oz chopped semi-sweet chocolate (or ½ cup semi-sweet chocolate chips)
• ½ Tbsp refined coconut oil
• ¼ cup chopped roasted

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In a large bowl, use a hand mixer or stand mixer to beat peanut butter and honey together, then beat in the egg and vanilla extract until fully combined.

Add the flour and baking soda and mix until a dough forms. Dough will be thick and sticky. Scrape down sides and place in fridge for 30 minutes to firm up slightly.

Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat.

Scoop 1.5 tablespoons of dough, roll into balls and place on the baking sheet about 1-inch apart. Make a cross-hatch pattern with a fork to flatten slightly. Wet fork slightly if dough is getting too sticky.

Bake for 10-12 minutes or until edges are golden and centers are set. Do not over-bake, as the cookies will set as they cool.

Once cookies are completely cool, in a small heatproof bowl, microwave chocolate and coconut oil in 30-second intervals, stirring between each, until melted and smooth.

Dip each cookie halfway into the chocolate (you may need to tip bowl in order to dip the cookie in, or use a spoon to spoon chocolate over) and place on baking sheet to set.

Sprinkle chocolate with chopped peanuts. Set aside until chocolate sets completely and enjoy!