Yield
Makes about 60 cookies

Prep and Cook Time: about 45 minutes. Notes: Add 1 cup raisins or chocolate chips to the dough (step 2) if you like. You can store the cookies airtight for up to 2 weeks.

How to Make It

Step 1

In a bowl, with an electric mixer on high speed, beat butter and brown sugar until smooth. Beat in egg, honey, 1/4 cup water, peanut butter, and vanilla until well blended, scraping sides of bowl as needed.

Step 2

In another bowl, mix flour, graham cracker crumbs, baking soda, and salt. Stir into butter mixture until well blended.

Step 3

Shape dough into 1-inch balls and place 2 inches apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Press each cookie with a floured fork to make a crosshatch pattern.

Step 4

Bake cookies in a 350° oven until edges are golden, about 12 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Step 5

Note: Nutritional analysis is per cookie.

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