So, these babies are best served with vanilla bean ice cream – which means, it’s kind of like Butter Pecan Sandy Cookie Ice Cream – only much better.
Truly amazing.
Peanut butter can do anything. ANYTHING.

Peanut Butter Honey Pecan Cookies.

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Peanut Butter Honey Pecan Cookies

8 Tbs. butter (1 stick), room temperature
1 1/4 cups smooth peanut butter
3 large eggs
1 cup white sugar
3/4 cup honey
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
2 1/2 cups all purpose flour
1 1/2 cups pecan halves

Using a stand mixer, beat together the butter and peanut butter until smooth. Add the eggs and sugar and beat until light and fluffy.
Add the sugar, honey, vanilla, baking soda, baking powder, and sea salt. Continue to beat until well combined.
Add the flour, 1/2 cup at a time and mix until well combined.
Fold in the pecan halves.

Chill the dough for at least 1 hour.

Preheat the oven to 355 degrees.

Using a melon baller, scoop 1″ mounds on to parchment lined cookie sheets.

Bake for 12-15 minutes.

Allow to cool on the cookie sheets before eating or transferring to a serving tray.

Enjoy with a giant scoop (or two) of vanilla bean ice cream.

Like I said, it’s kind of like butter pecan ice cream, but better – peanut butter pecan cookie ice cream?