Necessity is the mother of invention.
In my house, when a cookie craving comes on, there’s no stopping it. This becomes a serious problem when you’re missing key cookie ingredients…like eggs. That’s where the invention (also known as Google) comes into play. Thank goodness for egg-free cookie recipes.
This particular peanut butter cookie uses Razzle Dazzle PB Crave. It’s hard to tell from these photos, but it gave the cookies a slightly pink hue that I just loved. It’s basically a sugar-bomb, but that’s okay – just see my post about indulgence. Everything in moderation.
- 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1/4 cup (1/2 stick) butter, softened to room temp
- 1/4 cup peanut peanut butter of your choice
- 1/2 tsp vanilla extract
- 1/2 cup + 2 tbsp all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- Preheat oven to 375 degrees F and line cookie sheet with parchment or silicone baking mat.
- Cream together butter and sugars until fully combined. Stir in peanut butter and vanilla extract.
- In a separate bowl, whisk together flour, salt, baking powder, and baking soda. Gently fold flour mixture into wet ingredients, mixing until just combined.
- Roll cookies into 1-inch balls and place on baking sheet.
- Bake at 375 for 8-10 minutes until slightly brown at the edges. Let sit on baking sheet for 2 minutes then transfer to wire rack to continue cooling. Yields 12 cookies.
Recipe adapted from Food.com
PS: Writing this post mid-Yom Kippur fast is pure torture. I’m counting down the hours til sunset so I can down about 20 of these. The things I do for my readers ;)