Can anyone tell me what happened to summer? The kids are back to school and I haven't even been to the beach yet!
The weather never turned really hot and sticky this summer (until yesterday), which is not me complaining, but when we have a season like that we're so happy when fall does finally get here. Then we can take out our sweaters (I never put mine away), and we can mull cider and make peanut butter cookies because peanut butter cookies remind me of school. Well today's that day. I don't care that it finally got hot and sticky, not to mention stormy, I'm making peanut butter cookies.
I love the smell of peanut butter cookies baking. It's immensely satisfying and of course when you get to eat that first one, with a beverage of your choice, it's a peak moment.
This is the recipe I used forever, most likely taken from the back of a peanut butter jar. As you can see it originally called for Crisco, although it wasn't long before I switched to all butter. I held true to this formula for these cookies with some notable exceptions. First, I added salt because I bought 'no salt added' peanut butter. I left out the vanilla, have you seen the price of vanilla lately?! I left off the chocolate chunks in favor of some crunchy Demeara sugar. And lastly, I backed out some of the flour and subbed chickpea flour, lately I'm sneaking it into everything. A little extra protein and fiber, you know, for the kids.
back to school peanut butter cookies
1/2 cup butter
1/c cup peanut butter
1/2 cup sugar (I used organic cane sugar)
1/2 cup brown sugar
1 & 1/2 cups white whole wheat flour
1/3 cup chickpea flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Demerara sugar for the tops
Preheat oven to 350 degrees. Cream butter and peanut butter together in a stand mixer on low. Add brown sugar and raw sugar. Mix on medium, stopping to scrap the sides of the bowl and necessary. Add egg and mix well. In a small bowl whisk together flour, chickpea flour, baking soda, baking powder and salt. Add to mixer in thirds, scraping the bowl between additions, and mix until well blended.
Line cookie sheets with parchment paper and scoop out cookies with a 1 ounce scoop, 12 to a sheet. Flatten each cookie, and mark with a fork two times at 90 degree angles. Sprinkle with Demerara sugar or cane sugar. Bake for 10 minutes or until cookies are puffed up and lightly golden around the edges. When cool enough to handle transfer cookies to a wire rack. Makes about 2 dozen cookies.