I have made those flat, fork crossed peanut butter cookies for years, and I still love them. But this week, I thought: I would seriously like a change. Something to bite my teeth into.
Enter these cookies.
These are like a cross between a peanut butter cookie and a snickerdoodle sans the cinnamon. Because I am not ready to experiment with a cinnamon and peanut butter combination.
That is, not yet...
These cookies are so soft and delicious that I may have been coming back for more, and more, and more.
And while everyone is posting dips and chicken wings and every kind of appetizer imaginable for the Super Bowl, I am happily making and eating these cookies.
And you know how I am with appetizers. Or maybe you don't. But so you know, I'm not so great. I am pretty sure the only true appetizer I have ever made was this spicy guacamole, which I have got to say, was one of my favorite guacamoles I have ever tried.
So what do you think? Guacamole and peanut butter cookies for Super Bowl Sunday? I think I like the sound of that!
Fluffy Sugar Coated Peanut Butter Cookies
What you'll need:
- 1/4 cup creamy peanut butter
- 2 tablespoons butter, softened
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon pure vanilla extract
- scant 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons white sugar for coating
- Preheat oven to 350˚F. Line a baking sheet with parchment paper or silicone baking sheet.
- In a medium bowl, cream together the peanut butter and butter until smooth. Add the brown sugar, and beat until fully combined. Add in the egg and vanilla, and continue beating until creamy.
- In a separate bowl, mix together the flour and baking powder. Gradually add the dry ingredients to the wet ingredients, and mix until fully incorporated.
- Place the white sugar in a bowl. Roll spoonfuls of cookie dough into balls, and roll balls in sugar to coat them completely.
- Place the cookie balls 2 inches apart on a prepared baking sheet.
- Bake in the preheated oven for about 12 minutes, or until cookies are just brown around the edges. Remove from oven and let the cookies cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.