Peanut Butter Graham Cookies

Ingredients

• 0.5 teaspoon baking soda 
• 0.8 cup firmly brown sugar packed
• 0.3 lb butter at room temperature
• 1 large eggs 
• 1 cup graham cracker crumbs crushed finely
• 0.3 cup honey 
• 1 cup chunky peanut butter 
• 0.5 teaspoon salt 
• 1 teaspoon vanilla 
• 1.5 cups flour whole-wheat

Equipment

• bowl
• frying pan
• baking sheet
• oven
• hand mixer
• spatula

Directions

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.
2. In another bowl, mix flour, graham cracker crumbs, baking soda, and salt. Stir into butter mixture until well blended.
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.
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.
5. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.