I took a recipe for peanut butter cookies that was supposed to be amazing. Like, 700+ reviews on allrecipes.com amazing. But I wasn't entirely in the mood for plain old peanut butter cookies so I spiced them up. Literally! They turned out amazing and I don't have exact amounts of what I added but it's a very forgiving recipe and more or less than I added, they'll still be wonderful! They're gluten free, dairy free, and yet they are still thick, chewy, and moist.They also don't require any strange or hard-to-find flours or any painfully expensive homemade blends. Are they good for you? Not exactly. But they're yummy enough, you won't care.
Here's your make-you-want-to-make-them photo:
And the original recipe:
- 1 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon baking soda
- 1 pinch salt
- 1 teaspoon vanilla extract
In a medium bowl, all all ingredients and stir together until smooth. Roll into 1 inch balls (use a small disher like mine if you have one -- I LOVE them!) and place 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Then, because I can never leave a recipe alone I added:
1 tbsp more or less molasses
1 tsp cinnamon
1 pinch nutmeg
1/2 tsp salt
and I rolled the dough balls in cinnamon sugar, and then slightly flattened them before baking. But no criss-cross pattern, okay?!
I also didn't have any vanilla (whaaaat?!?) but I'm sure that would have made them even more tasty! Then I melted some vanilla almond bark (though I think real white chocolate would be even better, but this is all I had leftover from last Christmas! HA!) and dipped some of the cookies, and dolloped it on to others. A few I left plain. Then I sprinkled the almond bark with cinnamon sugar. And then I ate them.
THE END
Except for more photos to make you drool!
