Last night, I created a cookie version of that snack, basing my recipe on a variation of these PB cookies, and I have to say I prefer them to the floured variety I grew up with. These are so chewy and moist, but flaky too. The only problem with them is trying not to eat the entire batch at once.
Black-eyed Peanut Butter Cookies
Makes 3 dozen 2" cookies
1 cup good peanut butter (I used crunchy organic)
1 cup white sugar
1 tsp baking powder
1 egg
1/2 tsp vanilla
1/2 tsp cinnamon
dash nutmeg
dash cloves
(dash of salt if your PB is unsalted)
Extra white sugar to coat (if you please, it's extra sweet)
1/4 cup dark chocolate chips (like Ghirardelli)
1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Cream together the peanut butter and sugar in a medium bowl. Beat in the baking powder and egg until well mixed. Add the vanilla and spices, combine.
3. Shape the dough into approx. 1" balls, gently toss in extra sugar (if desired, they will be really sweet), then place on prepared cookie sheet. Flatten each ball with a fork. Press 1 large chocolate chip in the top of each cookie, if desired.
4. Bake about 10 minutes, until golden on the edges. Cookies will be very puffy and soft to the touch. Let cool 5 minutes on the pan before transferring the parchment to a counter to cool another 10 minutes. (This cooling process is crucial for letting the cookies firm up, and the wait is worth it.)
Enjoy!
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3 comments:
hot...sausage and MUSHROOMS...
i remember being in the pit for that play in 8th grade. awesome. devin bokaer was oliver...and, yes, i had a crush on him. he was in 6th grade. nice, eh?
i'm so excited to make these cookies--i'll let you know how they turn out.
also: i know it's possible (though probably difficult) to grind barley, rice, millet, flax, and other grains into flour; that might help in the carbohydrate department.
I cam curious to taste these. Perhaps in your recipes you can describe for us (briefly) the consistency and taste of your creations. XX
Thanks for the tips. These cookies are a little more dense than those with flour, but it's a good thing, I promise. They are crumbly, and flake off in your mouth, as any good PB cookie should. The spices add a nice layer of flavor, though you can certainly make them without or choose your favorite combinations.
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