Food Service Version
Yield
Ingredients
2 ⅔ cups peanut butter
2 ⅔ cups chocolate chips
1 cup honey
2 Tbsp. vanilla extract
1 Tbsp. plus 2 tsp. baking powder
½ tsp. salt
Directions
2. In a food processor, add all ingredients except for the chocolate chips and process until the mixture is smooth.
3. Stir in the chocolate chip until evenly distributed.
4. Form the batter into ~1 ½ inch balls. Wet your hands to decrease stickiness.
5. Place the balls onto a baking sheet lined with parchment paper or thinly coated with cooking spray, ~2 inches apart.
6. Flatten the balls with a fork or your fingers.
7. Bake the cookies for 8-12 minutes, until they set.
8. Let cool on the sheet or a wire rack.
Home Version
Yield
Ingredients
⅔ cup peanut butter
⅔ cup chocolate chips
4 Tbsp. honey
½ Tbsp. vanilla extract
1 ¼ tsp. baking powder
⅛ tsp. salt
Directions
2. In a food processor, add all ingredients except for the chocolate chips and process until the mixture is smooth.
3. Stir in the chocolate chip until evenly distributed.
4. Form the batter into ~1 ½ inch balls. Wet your hands to decrease stickiness.
5. Place the balls onto a baking sheet lined with parchment paper or thinly coated with cooking spray, ~2 inches apart.
6. Flatten the balls with a fork or your fingers.
7. Bake the cookies for 8-12 minutes, until they set.
8. Let cool on the sheet or a wire rack.
Source: recipeland.com, recommended by Becky Koennicke, Glover Community School’s Food Service Director