Saffron and Honey

Eat Chic

Peanut butter cookies

Happy Thanksgiving! As ever, so thankful for the beautiful food on our table and the great company here to share it.

The simplest yet most delicious cookie recipe that will help you occupy the kids – or other restless members of your family – over the holiday weekend.

Crunchy but chewy at the same time, these peanut butter cookies bake to a lovely golden crisp. Plus, this is another dairy-free recipe, for those of you trying to avoid butter.

Peanut butter cookies

You’ll need:

  • 1 cup crunchy peanut butter (at room temperature)
  • 1/3 cup brown sugar
  • 1/2 cup raw sugar
  • 1 T cinnamon
  • 2 T vanilla sugar
  • 1 t vanilla bean paste
  • 1 egg
  • 1 t baking powder
  • 1 T sugar + 1/2 t cinnamon = cinnamon sugar for sprinkling on top

1. Preheat oven to 375F. In a large mixing bowl combine peanut butter, sugars, egg. Whisk in baking powder and vanilla bean paste (or vanilla extract, if you’re using that instead).

2. Line a baking tray with parchment. Use a teaspoon to scoop out the cookie dough onto the baking sheet, leaving about an inch of space on either side – these cookies expand!

3. Sprinkle with cinnamon sugar and bake for about 8-9 minutes. You want the bottom to be crisp and browned and the tops will still be chewy. Watch the cookies carefully because they will bake quickly!

Wait until completely cooled before lifting from the baking sheet.

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Comments

  11. Three Well Beings says

    After what feels like two days of non-stop eating I can’t believe how good these cookies still look to me! I will be sure to print out this recipe! 🙂 But I may need to rest up a bit first. LOL!

    Reply

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