Here are two great recipes for Peanut Butter Cookies. Both are fast and yummy.
One is for the chocolate lover with a little more of a sweet tooth and the other is perfect for the traditionalist.The love of licking the bowls and spoons, and the inability to wait for cookies to cool, are traits that have been passed down from generation to generation all around the world. Things are no different in our house, which is why baking cookies with the kids is one of my favorite things to do.
First, the chocolate/sweets lover recipe……….
I saw this recipe on the Food Network and knew my husband would love it, which he did! The twist is the cocoa powder and the jam that gives it a sweet and chocolaty kick.
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine sea salt
- 1 stick (1/2 cup) non-dairy butter (earth’s balance), at room temperature, cut into 1/2-inch pieces
- 3/4 cup creamy peanut butter, at room temperature
- 3/4 cup sugar, plus 1/4 cup
- 1/2 packed cup light brown sugar
- EnerG Egg Replacer for one egg (1-12 teaspoon replacer plus 2 tbls water).
- 1 teaspoon pure vanilla extract
- 1/4 cup strawberry jam (or any kind you like)
Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg replacer and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.
This recipe is a straight forward Peanut Butter Cookie recipe that everyone is sure to enjoy!
- 1 cup sugar, 1/4 cup additional to roll cookies
- 1 stick non-dairy butter, at room temperature
- Ener-G Egg replacer for 1 egg.
- 1 cup smooth peanut butter
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups flour
Preheat oven to 375 degrees. Grease a baking sheet. In a large bowl, cream together sugar and butter. Beat in egg replacer to mixture. Mix in peanut butter and vanilla until smooth and creamy. Stir in salt, baking soda and flour until well combined. Roll dough into 1 inch balls and then roll in sugar. Place on baking sheet and flatten with fork. Bake for 12-15 minutes.