Double Peanut Cookies

• 1 cup chocolate-covered peanuts or 1 cup lightly salted peanuts
• 1 cup all-purpose flour
• 12 cup whole wheat flour
• 1 12 cups ground flax seeds
• 12 teaspoon baking soda
• 12 teaspoon salt
• 1 cup peanut butter
• 12 cup unsalted butter, at room temperature
• 12 cup brown sugar
• 13 cup honey
• 1 egg
• 1 teaspoon vanilla

1. Preheat oven to 350F Line 2 baking sheets with parchment paper.
2. Coarsely chop peanuts, leaving some whole.
3. In a small bowl, stir flours with flax, baking soda and salt.
4. In a large bowl, using an electric mixer, beat peanut butter with butter, brown sugar and honey untl mixed, scraping down sides as necessary.
5. Beat in flour mixture, then stir in peanuts.
6. Lightly flour your hands and roll dough into 1-inch balls, placing them on baking sheets at least 2-inch apart.
7. Flour the tines of a fork and press cookie gently twice to form a crsscross pattern.
8. Bake in center of oven until golden and just set, 10-12 minutes.
9. Transfer to a rack to cool.
10. Store in an airtight container for up to 5 days or freeze for up to 2 months.

chocolatecovered peanuts, flour, whole wheat flour, ground flax seeds, baking soda, salt, peanut butter, unsalted butter, brown sugar, honey, egg, vanilla

Taken from www.food.com/recipe/double-peanut-cookies-371162 (may not work)