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In a medium saucepan, add milk and honey and heat over medium - high heat. When the mixture comes to a boil, add the cocoa powder. After cocoa dissolves, turn heat off and add the peanut butter. Stir the ingredients with frequent and quick strokes so that the peanut butter blends well and the hot chocolate reaches a creamy, thick consistency. Serve immediately.
Preheat oven to 350° F. Line baking sheets with parchment paper. In a large bowl, beat butter or margarine, peanut butter and honey on medium speed for about 3 minutes or until well combined and fluffy. Mix in eggs and vanilla. In a large bowl, whisk together flour, 1/2 c. White sugar, brown sugar, baking soda, baking powder and salt. Gradually add dry ingredients into the peanut butter mixture, and mix on low speed until combined.
Use a medium cookie scoop, about 2 Tbsp. size, to form dough into balls. Dip in remaining 1/2 c. white sugar, and place on prepared baking sheet. Using fork tines, press a crisscross pattern into the cookie tops. Bake in preheated oven for 10-12 minutes. Leave cookies on baking sheets for about 5 minutes before removing to a wire rack to cool completely.
In a blender, combine the ice cream or yogurt, strawberries, milk and honey; cover and process until smooth. Pour into glasses; enjoy!
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