‘I should say it’s also a good time for Someone to eat honey, especially me.’ Winnie the Pooh once said, and I have to agree. I love honey, it’s one of my favourite things to eat, and like most Kiwi kids, I enjoyed a bowl of Honey Puffs for breakfast when I was growing up. I even still have the song stuck in my head. When I saw the new Fix & Fogg honey peanut butter, I knew I had to add it to one of my favourite cookie recipes. I often use their chocolate peanut butter in these cookies but swapping it out for the honey version and adding some crunchy Honey Puffs makes them simply divine. Thanks Honey Puffs!
Ingredients
4oz butter, softened
½c Fix & Fogg honey peanut butter
½c sugar
½c brown sugar, firmly packed
1 egg
1¼c flour
½ teaspoon baking powder
½ teaspoon baking powder
½ teaspoon cornflour
½c Honeypuffs
½c chocolate chips
Method
Preheat your oven to 180°C and line a couple of trays with baking paper.
Sift the flour, baking soda, baking powder, and cornflour into a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, peanut butter, and sugars together until light and fluffy. Scrape down the sides of the bowl if necessary.
Add the egg and mix well.
With the mixer on low, gradually add the flour mixture and mix until just incorporated.
Add the Honeypuffs and chocolate chips and briefly mix again.
Drop dollops of cookie dough onto the baking trays (I used a heap teaspoonful per cookie.)
Bake for 10-12 minutes, until they just start to turn golden brown.
Allow to cool on the trays then store in an airtight container.
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