Peanut Butter Cookies

It’s not easy to improve a classic like peanut butter cookies, but we think we’ve done it. How?

1. These cookies have less sugar, allowing the peanut butter to be the star, not the sugar. With less sugar and more peanut butter, these cookies are more nutritious than most.
2. Since the peanut butter flavor is front and center, we recommend using an all-natural one, with no additives. Be aware that natural peanut butter separates (the oil rises to the top) after it has been stored awhile, which is why we like to buy freshly ground peanut butter whenever possible. If the oil separates, use a knife and stir until it is well blended.
3. We’ve also added a touch of allspice, which gives our cookies a unique but subtle flavor. Cinnamon is also nice.
4. We sometimes stir in ground flaxseeds for an added nutritional boost.
5. You can make these even if you don’t own an electric mixer, making this recipe a great option for college students!
6. Follow the directions, and there will be very few dishes to clean up afterward!
7. For a special occasion, add a chocolate kiss on top. See Variation.

Difficulty:

Easy!

Cost:

Inexpensive!

Serves:24people

Serving Size:1 cookie

Peanut Butter Cookies

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

Not too sweet, a little salty and packed with nutrition. We use whole wheat pastry flour or white whole wheat flour for a more nutritious cookie. However, if you need to ease your family or friends into the taste of whole wheat, you can use half whole wheat and half white flour. Substitute Bob's Red Mill Gluten Free 1-to-1 Baking Flour for a gluten free option. These cookies are like Grandma's, but more nutritious. You don't even need an electric mixer to make them.

• CourseDessert
• CuisineAmerican

Tools:measuring cups and spoons, medium bowl, large (4-quart) saucepan, baking sheet

	Prep Time
	15 minutes

Cook Time	Passive Time
8 minutes	30+ minutes to chill

Prep Time 15 minutes

Cook Time Passive Time 8 minutes 30+ minutes to chill

Difficulty: Easy! Cost: Inexpensive! Serves:24people Serving Size:1 cookie

Peanut Butter Cookies Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Not too sweet, a little salty and packed with nutrition. We use whole wheat pastry flour or white whole wheat flour for a more nutritious cookie. However, if you need to ease your family or friends into the taste of whole wheat, you can use half whole wheat and half white flour. Substitute Bob's Red Mill Gluten Free 1-to-1 Baking Flour for a gluten free option. These cookies are like Grandma's, but more nutritious. You don't even need an electric mixer to make them. CourseDessert CuisineAmerican Tools:measuring cups and spoons, medium bowl, large (4-quart) saucepan, baking sheet Prep Time 15 minutes Cook Time Passive Time 8 minutes 30+ minutes to chill Prep Time 15 minutes Cook Time Passive Time 8 minutes 30+ minutes to chill

Ingredients

Dry Ingredients:

• 1 cup whole wheat flour or 1-to-1 Gluten Free flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice (optional)
• 1/4 teaspoon salt (if using unsalted peanut butter)

Wet Ingredients:

• 1/2 cup butter or 1 (4-ounce) stick
• 1/2 cup brown sugar firmly packed*
• 1/2 cup peanut butter (creamy or chunky)
• 1 egg
• 1 teaspoon vanilla

Garnish:

• 2 tablespoons sugar (granulated)

Add-ins: (optional)

• 2 tablespoons ground flaxseeds
• 1/4 cup peanuts chopped

Servings: people

Units:MetricUS Imperial

Instructions

1. NOTE: Do not preheat oven. This dough needs to be chilled at least 1 hour before baking.

Prepare dough:

1. Combine dry ingredients in a medium bowl and stir. Set aside.

   
2. Melt butter in a large saucepan over medium-low heat. Remove from heat.
3. Add brown sugar and peanut butter directly into the saucepan, stirring well after each addition.
4. When butter mixture has cooled somewhat, mix in egg and vanilla until smooth and creamy. (If added too early, the eggs might begin to cook in the hot butter.)

   
5. Add dry ingredients to the butter mixture in the saucepan and stir until incorporated.

   
6. Stir in optional flaxseed or peanuts, if desired.
7. The dough will be very soft, so you must refrigerate it 1 hour or longer before baking. You can also chill overnight.

   

Make and bake:

1. When ready to bake, preheat oven to 375°F. If using a non-stick baking dish, there’s no need to spray with oil. If not, lightly spray or rub oil onto surface.
2. Place granulated sugar in a small, shallow bowl or plate.
3. Form into 1-inch balls and roll them in the sugar. Use a fork and press down on each ball of dough in 1 direction, then the other. This flattens the cookie and leaves the classic peanut butter cookie imprints.

   
4. Bake for 7 to 8 minutes.
5. Remove from oven and cool slightly. Use a food turner to transfer cookies from baking sheet to a cooling rack or a piece of waxed (or parchment) paper to finish cooling. Store in an airtight container.

Recipe Notes

Chef’s Tips:  1) If you want to refrigerate dough overnight or a few days, form into a ball or a cylinder, wrap in waxed paper, then place in a plastic baggie or wrap again with plastic wrap. 2) To firmly pack brown sugar, fill a measuring cup about halfway with brown sugar. Press the sugar down with the back rounded side of the spoon. Add more sugar, pressing down and repeating until filled and level.

VARIATION:

Peanut Butter Cookies with a Kiss: After rolling the cookie dough balls in sugar, unwrap a chocolate kiss and press onto the cookie. (No need to do the crisscross pattern with a fork.)

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