Sugar Coated Peanut Butter Cookies
These cookies bring me back to the slice and bake peanut butter cookies I'd make with my mom and we would dip the fork in warm water and create a criss-cross pattern on the top of each cookie, add sprinkles, and bake. That was the point, right? Open up the tube of dough, slice and bake. Easy peasy! Well, these are almost as easy and taste a whole lot better AND have all natural ingredients and no preservatives. Enjoy this old fashion favorite with a cup of oat milk or a steaming cup of hot chocolate. Delish!
Makes: 4 dozen cookies
Nutritional Information:
calories your guess is as good as mine
Cannabis Infusion:
- prep time: 20 MINUTES
- cook time: 10 MINUTES
- total time: 30 MINUTES
Nutritional Information:
calories your guess is as good as mine
Cannabis Infusion:
- Using canna-butter, canna-vanilla, and canna-flour are great ways to infuse these little gems.
- You can also use infused canna-peanut butter and keep a jar in the cabinet all ready to go. When you infuse your peanut, one tip that might work is to infuse with less than you may need for recipes using peanut butter. You can always add to your peanut butter but you can't take away.
- If you are infusing with anything liquid, remember to mix all the wet ingredients first and then add in the dry ingredients. Making sure there are no pockets of dry ingredients sticking around.
- If you want to just add a little canna-infusion, you could drizzle some canna-chocolate over each cookie. You can make your canna-chocolate as potent as you would like.
The Stuff You'll Need:
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup peanut butter (smooth or crunchy)
- 2 teaspoons vanilla extract
- 2 large eggs
- (optional: 1/2 cup granulated sugar for rolling the dough balls)
ay Attention to the Directions:
Preheat oven to 350˚F. Line a baking sheet with parchment paper; set aside
Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.
In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix.
Form the dough into 1.5-tablespoon round balls and place on the prepared baking sheet. (If you’d like, you can roll each of these balls in a bowl of granulated sugar before adding them to the baking sheet.) Press a criss-cross pattern into each dough ball with a fork to flatten, being sure that each dough ball is at least 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool.
Serve warm, or store in a sealed container for up to 4 days.
Or freeze for up to 3 months.
Preheat oven to 350˚F. Line a baking sheet with parchment paper; set aside
Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.
In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix.
Form the dough into 1.5-tablespoon round balls and place on the prepared baking sheet. (If you’d like, you can roll each of these balls in a bowl of granulated sugar before adding them to the baking sheet.) Press a criss-cross pattern into each dough ball with a fork to flatten, being sure that each dough ball is at least 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool.
Serve warm, or store in a sealed container for up to 4 days.
Or freeze for up to 3 months.
