Late-night cravings are often the result of my dessert experiments. And peanut butter is something I usually have on hand. A bit of googling lead me to this promising recipe, and I set to work.
- 1 1/4 cups flour, sift or stir before measuring
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup butter
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon vanilla
- 1 T. chia seeds, hydrated in water or one egg
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake peanut butter cookies at 375° for about 10 to 12 minutes.
Comments: These were good cookies, but not the best I've ever had. They just didn't do it for me—and it might be because I had to sub out the brown sugar, but...I'm not sure.