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There has been rainy weather here between the sunshine and we needed some cookies to cheer us up. A warm oven and the smell of baking always makes the day better when it is dreary outside. Here is our favorite Peanut Butter Cookie Recipe:
*1 1/4 cups Flour
*1/2 teaspoon Salt
*1 teaspoon Baking Powder
*1 stick softened Butter
*1/2 cups Chunky Natural Peanut Butter (Woodstock Farms is our favorite)
*3/4 cups Natural Sugar
*1/2 teaspoon Vanilla
*1 teaspoon Honey (Optional, but makes cookies a bit more moist and sturdy)
1. Preheat oven to 375 degrees. Mix together flour, salt, and baking powder and set aside.
2. Using a mixer, cream together butter, peanut butter and sugar.
3. Beat in vanilla, honey and egg.
4. Stir in the dry mixture with a wooden spoon until evenly blended.
5. Roll dough into 3/4 inch balls and place on baking sheet lined with parchment paper.
6. Flatten each ball gently with the tines of a fork. Then turn the tray and flatten again, making a cross-hatch pattern. (Kids love doing this part).
7. Bake for about 10 minutes, or until cookies are just golden brown.
8. Allow cookies to cool before moving them. They become sturdier as they cool.
Try not to eat them all in one sitting. Yum!
*The cute silicone placemat under the dish is by Modern-twist Kids. It comes with a set of food-safe dry-erase markers so kids can decorate their own space for the table. The placemat is great for keeping kids occupied before food arrives in a restaurant. So smart!
These sound divine (and lethal!). On our list for the weekend, I can hardly wait 😉
Can’t wait to try this but first, a question about the “natural sugar”. Can I use “sugar in the raw” or even brown sugar? Or should I just go to a health food store or Whole Foods and look for natural sugar? Also, did I miss the part about the yield? How many cookies does this recipe make?
Yes, Sugar in the Raw or brown sugar will work. I think the less processed browner sugar tastes better than white. But use your favorite. The yield is about two dozen. Enjoy!