|Peanut butter cookies are my Daddy’s favorite. I really should make them more often…..but I have this problem – I eat them. Admitting it is the first step in getting well. However if loving cookies is wrong, I don’t wanna be right. Can I get an amen? These are delightfully peanutty….a tad less sweet than most other cookies since I used natural peanut butter with no added sweeteners. I actually like them better than the overly sweet version. It means they pair well with ice cream. Barry says they taste VERY peanutty….hence the name. Let’s bake!|
|As I mentioned above, I used natural peanut butter for this recipe. It really helps the peanut butter flavor shine through. And really, peanut butter was meant to shine. You can use any brand, or homemade. This is from Central Market (best store bought natural PB ever) that Barry picked up for me on a trip to Texas.|
|Using your stand mixer, combine 1 stick of softened butter and ½ cup of peanut butter. Remember what I said yesterday about softened butter…..soft, not melted. Mix just until you can tell it’s all combined.|
|Add 1 cup sucanat, 1 egg, and a teaspoon of vanilla. I’m embracing imitation vanilla until mine comes in from Amazon. Mix until it looks sorta fluffy….isn’t fluffy a fun word to say? Fluffy.|
|Time to add the flour! Dump in 1 ¼ cups of white wheat flour and 1 teaspoon baking soda. Most recipes out there will tell you to combine your flour and soda in a separate bowl….but I’m a rebel and I never do that. I’m always looking for ways to save dishes from being washed. My cookies always turn out awesome, so I figure this is just an un-needed step……sorta like that extra bolt from the oven installation. Mix until it comes together – do not overmix.|
|Roll your dough into 1 inch balls….give or take. I find my cookies tend to be rather large. Because no one wants a small cookie. You can quote me on that. Place the balls on an ungreased cookie sheet. Time to flatten them! This is the best part. You can use two forks for a criss-cross pattern, or you can do what I do and use a potato masher…I like the pattern better.|
|For a little extra something-something, let’s add some coarse sugar to the top of these cookies…..it really helps them look happy. Sprinkle just a bit of coarse sugar on the top of each cookie – I used turbinado sugar.|
|Stick the pans into a 350 degree oven and bake for about 7-8 minutes. Tip #1: only bake cookies until they are set around the edges. I pull the pans out of the oven and take my finger to lightly press around the edges of a few cookies. If they feel set, I take the cookies out…..even though they might not look totally done in the middle. They’ll finish cooking on the cookie sheet – resulting in a nice and chewy cookie. Tip #2 – for peanut butter cookies, I always drop my pan a few times when it comes out of the oven…from a few inches up, drop the pan flat onto the stove. This helps flatten the cookies so they’re not poofy (I should try that on myself). Let them cool for about 1-2 minutes on the cookie sheet.|
|Remove from the sheets to cool completely on a wire rack. These are just right. SO GOOD! I ate one and Barry ate one…..and then I stuck the rest in the freezer for Christmas gifts. Because remember? I have a problem…..I eat them. I can’t give someone a gift that I already ate.|
Stacy’s Peanutty PB Cookies
½ cup softened butter
½ cup natural peanut butter, no sugar added
1 cup sucanat
1 egg, beaten
1 teaspoon vanilla
1 ¼ cups white wheat flour
1 teaspoon baking soda
In a stand mixer, combine softened butter and peanut butter. Add sucanat, vanilla, and egg. Mix until light and fluffy. Add flour and baking soda. Stir only until combined. Roll dough into 1 inch balls and place on ungreased cookie sheets. Flatten with a potato masher or two forks in a criss-cross pattern. Bake at 350 degrees for 7-8 minutes. Let cool 1-2 minutes on the cookie sheet. Remove to wire racks to cool completely.
|This post is linked at Healthy2Day Wednesdays at Day2Day Joys and at Simple Lives Thursday on GNOWFGLINS.|
|Other cookies in this series:|
Peanutty PB Cookies
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