Sunday, July 23, 2017

chewy cinnamon peanut butter cookies

Fourless peanut butter cookies have been sort of an obsession for me. They are so easy and quick to whip up. The recipe yields about a dozen and half cookies so they are gone fairly quick. Not taunting me from the cookie jar to just have one more! I also love baking with Joseph. Making flourless peanut butter cookie recipes are great hand eye coordination practice. from scooping from the mixing bowl, rolling in the sugar and then placing the cookie on the baking sheet. It gives him a good workout!

Here is another take on flourless peanut butter cookies. I found the recipe here. We did change a couple of things. I used 3 medium eggs (cause that is what I had on hand) amd Joseph wanted to add sprinkles! Make sure to space them or they will look like this! These babies are crisoy on the e3dges and have a chewy center. Would never have thought to pair cinnamon and peanut butter. They are now BFF in the cookie world. Grab a tall glass of milk and enjoy!

Bountiful blessings~ Blair Lynn

Yield: makes 1 1/2 dozen cookies
Flourless Chewy Cinnamon Sugar Peanut Butter Cookies
1 cup creamy peanut butter
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 cup granulated sugar, for rolling
1 1/2 teaspoons cinnamon, for rolling
  1. Add the first six ingredients to a stand up mixer on medium-high speed and beat for 1 to 2 minutes with a paddle attachment. Scrape down the sides of the bowl and then bear for 1 minute more or just until smooth and ingredients are combined. Place mixing bowl in the refrigerator for 1 hour, allowing to rest and chill.
  2. Preheat the oven to 350 degrees F.
  3. Combine the 1/4 cup granulated sugar and cinnamon in a small bowl and stir to combine. Set aside.
  4. Using a small cookie scoop, form balls and dredge each one through the cinnamon-sugar mixture. Dredge the balls through the mixture twice to create a thicker cinnamon-sugar coating will produce cookies with more texture and more intense cinnamon sugar flavor.
  5. Place balls onto a Silpat-lined baking sheet, about 2 inches apart. Flatten the mounts slightly with the tines of a fork, creating a crisscross pattern.
  6. Bake for 8 to 9 minutes. The bottoms will have set, but the tops may look under-done but they will set up as they cool. Allow cookies to cool on the baking sheets for at least 10 minutes or until they've firmed up. Store cookies in an airtight container at room temperature for up to one week.

reprinted with permission from Averie Sunshine