Yields one dozen, 2-inch cookies
258 g peanut butter, crunchy, organic, no additives
1 large pinch salt (if peanut butter is unsalted)
162 g light brown sugar
30 g honey
1 large egg
7 g vanilla extract
1. Place oven rack in center of oven. Preheat to 350 degrees Fahrenheit. Line baking sheet with parchment paper.
2. In medium bowl, mix all ingredients. When blended, divide into 12 equal portions (divide in half, then in thirds, then each one in half). Using palms of hands, roll into balls and place on baking sheet about 2 inches apart. Press tops lightly but firmly with fork, first in one direction, then again at 90 degrees to make the traditional hatch pattern. Cookie dough should be about 3/4 inch thick.
3. Bake until cookies are slightly puffed, lightly tanned, and edges have begun to set, about 10 - 12 minutes. Do not brown. Cool 2 minutes on the baking pan, then remove cookies to cooling rack.
Adapted from Shirley O. Corriher's BakeWise (2008), published by Scribner.