Ingredients
| 1½ | cups flour |
| 1 | teaspoon baking soda |
| ½ | teaspoon salt |
| ½ | cup butter |
| ¾ | cup hot honey |
| 1 | egg |
| ¾ | cup SKIPPY® SUPER CHUNK® Peanut Butter |
| 1 | teaspoon vanilla |
| ½ | cup sugar |
| ½ | cup chopped PLANTERS® Honey Roasted Dry Roasted Peanuts |
| 1 | teaspoon chili flakes |
Directions
In medium bowl, combine flour, baking soda, and salt. In bowl of stand mixer, cream butter. Mix in honey, egg, peanut butter and vanilla until well combined. Mix in dry ingredients. Cover and chill 1 hour.
Heat oven to 350°F. Line 2 baking sheets with parchment paper.
In shallow bowl combine sugar, peanuts and chili flakes.
Using a scoop, form dough into 36 balls. Roll each ball into sugar mixture to coat. Place each 2-inches apart on prepared baking sheets. Flatten each with tines of fork.
Bake 12 to 14 minutes, or until golden brown. Let cookies cool on baking sheet 5 minutes. Remove to a rack to cool completely.