No need to chop the peanuts here–you want them in the mix all nice and chunky. The mixer should break them up just enough.
Position a rack to the center of the oven and preheat it to 350°F. Line two baking sheets with parchment paper.
Into a medium bowl, sift together the flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, peanut butter, and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the honey and egg until smooth. Reduce the mixer speed to low and stir in the flour mixture. When the dough is smooth, stir in the peanuts.
Using a tablespoon-sized scoop, portion the dough out onto the prepared baking sheets. Bake until just set, but still soft in the centers (you should be able to lift just the edges of the cookies off the sheet). Let the cookies cool completely on the baking sheets. Store in an airtight container for up to 5 days.
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From Real Sweet by Shauna Sever. Copyright 2015 William Morrow Cookbooks. Photos by Shauna Sever.
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