Somehow crisp and tender at the same time, peanut butter cookies are rich and delicious.
Yield: 16 cookies
Time: 30 minutes
Tools
- large cookie sheet
- silicone baking mat or parchment paper
- large bowl
- whisk
- sifter
- wooden spoon
- fork
Ingredients
- 10 T peanut butter (½c + 2T)
- 5 T brown sugar (e.g., Sucanat)
- 5 T blond sugar (e.g., Sugar in the Raw)
- 3 T milk
- 2 T neutral oil (such as grapeseed or vegetable)
- 2 T crème de cacao, Triple Sec, or another liqueur
- 1 t vanilla
- ½ t cinnamon
- 14 T wheat flour (¾c + 2T)
- ¼ t baking powder
- dash salt
Directions
Preheat oven to 350. Line baking sheets with the mat or paper.
Whisk together peanut butter, both sugars, milk, oil, liqueur, vanilla, and cinnamon until smooth.
Sift the flour, baking powder, and salt on top, and mix well.
Divide the dough into 16 pieces (half, then quarter, then eighth, then 16th) and roll each into a ball. Place on baking sheet.
Sprinkle a bit of sugar on top of each ball, then press twice with the fork to flatten and create the crosshatch pattern.
Bake for 14-15 minutes until firm and golden brown.
Let cool somewhat before eating.
Notes
If you’re not sure about what kind of sugar to use, see Vegetarian Sugar.
Adapted from the recipe in 500 Vegan Recipes – read my review.
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