-
Whisk together the PB2 powdered peanut butter with chocolate, flour, natural cocoa powder, baking soda and salt. Set aside.
-
Beat the butter until creamy. Add the sour cream and honey and beat it in.
-
Add the sugars and beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
-
Beat in the eggs, one at a time. Beat in the vanilla. Scrape the bottom and sides of the bowl.
-
Gently stir in the flour mixture until it is mostly incorporated. Add the chocolate chips (or mix of chips and chopped peanuts or peanut butter chips) and mix until completely incorporated and no streaks of flour remain.
-
Cover the dough with plastic wrap and place in the refrigerator to chill for at least 1 hour, preferably overnight.
-
When you are ready to bake, preheat the oven to 350 F. I liked these cookies best in scant 1/4-cup scoops, 6 to a cookie sheet. Flatten each cookie dough mound and sprinkle with vanilla salt.
-
Bake for 11-12 minutes, until both set and cracked. Let cool for 5 minutes on the cookie sheet before transferring to a cooling rack.