Peanut Butter Cookies

I made chocolate chip cookies the other day as a treat. When my dad found out, he wanted some too, but having teenage boys in the house, those cookies were long gone by then. So I decided to make some more along with these peanut butter cookies and chocolate chip peanut butter cookies. They store well in the freezer in baggies or in an airtight container. This makes it easy to take a few out at a time for a treat without all the fuss of making cookies right then. I’m a sucker for frozen cookies though, so I don’t let them thaw. There is just something magical about biting into an ice cold cookie.. at least for me anyway!

Peanut Butter Cookies

1 cup butter (2 sticks)

2 cups ground turbinado sugar or brown sugar

2 tsp vanilla

3 cups peanut butter

2 TBSP ground flax seed + 1/8 tsp baking powder + 6 TBSP hot water (or 2 eggs)

3 cups organic flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Sugar to sprinkle on top of cookies

 

Heat oven to 375°F.

Combine brown sugar, butter peanut butter, and vanilla in bowl.

Beat on medium speed until well mixed.

Add flax seed mixture; continue beating until well mixed.

Add 2 cups flour, baking powder, baking soda and salt.

Beat at low speed until well mixed.

Add last cup of flour and mix in. You will probably need to mix with wooden spoon because it is very thick.

Shape dough into 1-inch balls and place 2 inches apart onto ungreased cookie sheets.

Flatten balls in criss-cross pattern with fork.

Lightly sprinkle sugar on top of each cookie.

Bake 8 minutes or until edges are lightly browned.

For a crispy peanut butter cookie, bake for 9-10 minutes.

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