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Peanut Butter Cookie Recipe


People coming through the line at Costo raved about the natural crunchy peanut butter. I had to try it! Unfortunately, It was not what I expected. This peanut butter tended to ooze off of a sandwich. One of the food joys at our house is to eat peanut butter from a spoon. Chasing peanut butter with my mouth as the peanut butter slid off of the spoon was not my idea of fun. On those random times when I was able to get the peanut butter spoon into my mouth without losing the peanut butter, a glob of the peanut butter stuck to the roof of my mouth. This gave me plenty of time to taste it. Might I say that the taste was fabulous? We all agreed on that, but just didn't know what to do with large jars of very slippery peanut butter. Well, I am here to tell you that Kirkland Natural Chunky Peanut Butter makes dandy cookies! Just remember to stir the peanut butter in the jar before measuring the peanutty goodness out into your mixing bowl.

Peanut Butter Cookie Recipe

Ingredients:

cup softened butter (I used salted.)
cup natural peanut butter (I used Kirkland Natural Chunky.)
1 cup light brown sugar (Packed, but not firmly packed.)
1 tablespoon molasses
1 egg
2/3 cup whole wheat flour (I used Wheat Montana. It is finer than most whole wheat.)
1 cup all-purpose flour
1/2-1 teaspoon salt (This depends on how much salt your peanut butter has.)
teaspoon soda
teaspoon baking powder
1/8 teaspoon cinnamon
1-2 tablespoons of water (You might need to add this if your flour is really dry.)
Turbinado or granulated sugar to roll the cookie dough in, if desired

Method:

In a large bowl, thoroughly mix together the butter, peanut butter, brown sugar, molasses, and egg.

Pour the whole wheat flour into the mixed wet ingredients. Then, sift the all-purpose flour, salt, soda, baking powder, and cinnamon into the bowl. Stir the dry ingredients into the wet ingredients until they are just mixed. If the dough is too dry, add one tablespoon of water at a time until it holds together. Gather the dough up into a large ball. Unused dough can be refrigerated and baked within two days.

Roll the dough into walnut-sized balls. If you want the cookies to sparkle and have a bit of sweetness on the outside, you may roll the balls into the sugar. Place the cookie balls on a light-colored cookie sheet. Flatten the cookies with the bottom of a glass. Then, use a fork to press in the classic criss-cross pattern. These cookies hold their shape. If you want a flatter, crisper cookie, flatten them more, and cook them longer. Thin cookies take just 11 minutes to bake. Just be sure that you don't burn these little jewels!

Bake at 375 degrees for 11-13 minutes.


I like my peanut butter cookies rolled into sugar. Maybe our lunch ladies did that in elementary school. To sugar, or not to sugar? Whichever method that you use to make these peanut butter cookies, just be sure to enjoy them as a part of a tasty sandwich meal.


Related links: The Related Links below this article may be of interest to you. Use them to create a complete sandwich meal to go with these cookies.

When I mention stores or products by brand name, these are the ones that I use. I have not received free products from the manufacturers, nor have I been paid to mention the products or stores by name.

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Content copyright © 2014 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.

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