This cookie wins for the longest title of a cookie evah. That is all.
Ingredients
2 2/3 cup all-purpose flour
1 1/2 teaspoon baking soda
1 1/2teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup unsalted butter, softened to room temperature
1 cup Eliot’s Honey Chipotle Peanut Butter
1 1/2 cup dark brown sugar
1/2 cup granulated sugar
2 tablespoons Mike’s Hot Honey
2 large egg plus 2 egg yolks
1 teaspoon vanilla extract
3 cups white chocolate chips
Directions
In a large bowl, combine the flour, the baking soda, the baking powder, salt and cinnamon. Set aside.
In the work bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter and peanut butter. Add the sugars and beat until smooth. Next beat in the eggs, egg yolks, honey, and vanilla until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently stir in the chocolate chips. Chill dough in refrigerator for at least 30 minutes to an hour (important; do not skip the chilling step.)
Preheat oven to 350F. Line baking sheets with parchment paper or silpat.
Once ready to bake, scoop 2-tablespoon sized balls onto prepared cookie sheets. Bake for 12-15 minutes or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not over-bake (they may look a little underdone in the middle)! Remove from oven and let cool on cookie sheet for 3-5 minutes before transferring to wire rack to cool completely.
