For Taste



Honey Bear's Favorite Chocolate Chip Cookies	Print this Recipe

(created by Nina Swan-Kohler)

These cookies stay fresh and chewy for at least a week - but they usually don't last that long. They're perfect for any lazy summer activity, served with a tall cold drink.

1 cup Burleson's Cover Honey
1 cup creamy or chunky peanut butter
1/2 cup shortening
2 eggs
3 cups all-purpose flour
1 cup granulated sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup miniature semisweet chocolate chips*

In large mixing bowl, beat together Burleson's Honey, peanut butter and shortening. Add eggs; beat until light and fluffy. Combine flour, sugar, baking soda, baking powder and salt; add to honey mixture and mix well. Stir in chocolate chips. Refrigerate dough for at least 1 hour. Roll dough into 1-inch balls; place on baking sheet sprayed with nonstick cooking spray. Bake in a 350 degree oven for 8-10 minutes or until golden brown. Cool for 5 minutes on baking sheet; remove to rack to cool completely. Makes about 5 dozen cookies.

* Option: If you like, substitute mini candy-coated chocolate pieces for the chocoate chips.

Honey Bear's Favorite Chocolate Chip Cookies