Earth Bound Farm Stand Peanut Butter Cookies

 

 

I’m just going to come right out and say this: These cookies are like crack and you should probably make them.

I don’t even like peanut butter cookies.  I like cookies with some sort of chocolate in them (and preferably large chunks of chocolate, too).  Now, of course, you could always add some chocolate to these cookies, but, seriously, these cookies don’t need anything else.  They are moist, melt-in-your-mouth peanut buttery goodness all wrapped up into one little sweet snack.  Served with a glass of cold milk (or soy/almond/whatever kind of milk substitute you like), these really hit the spot.  Especially right before the holidays.

Cookie exchangers: rejoice!  This is a simple, sweet spin on a traditional cookie that won’t leave anyone disappointed.

Remember my trip to Earth Bound Farm back in October?  If not, check it out here or here.  One of the best parts about the trip was receiving copies of Myra Goodman’s cookbooks, chock full of recipes, including this one.  If you’re looking for a great holiday gift this year for a food lover, check out this cookbook.  The recipes are simple, full of fresh, healthy ingredients and completely delicious.

 

 

 

 

 

Earth Bound Farm Stand Peanut Butter Cookies

Servings: about 30 cookies

 

Ingredients

1/2 cup crunchy natural peanut butter

12 tablespoons unsalted butter, at room temperature

1 cup packed light brown sugar

1/2 cup unsalted raw peanuts, roughly chopped

2 tablespoons pure maple syrup

1 egg

1 and 1/2 cups whole wheat pastry flour

3/4 teaspoon baking soda

1 teaspoon salt

 

Instructions

 

1. In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), combine the peanut butter, butter, and brown sugar and beat on medium-high speed until light and fluffy, about 2-3 minutes, scarping down the sides of the bowl as necessary.

2. Reduce the mixer speed to medium-low and add in the peanuts, maple syrup, and egg, mixing until combined.

3.  In a separate medium bowl, whisk together the flour, baking soda, and salt.

4. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture, beating just until the dough is smooth.

5. Wrap the dough in plastic wrap and chill until firm, at least two hours.

6. Once the dough has adequately chilled, line two rimmed baking sheets with parchment paper and preheat the oven to 325 degrees.

7. Roll pieces of the dough between your hands, forming 1-inch balls.  Place the balls on the prepared baking sheet, spacing them about 1 and 1/2-inches apart from one another.

8. Bake until the cookies are just set and lightly golden, about 15-18 minutes or so.  Lightly press each cookie with a fork (if you want to-I like the look of it) and let cool for 5 minutes before transferring to a wire rack.  Enjoy.

 

Source:  Directly from Myra Goodman’s The Earth-Bound Cook.