Peanut Butter Beauties
These peanut butter cookies are the perfect combination of soft and chewy, and they also are just as tasty with crunchy peanut butter. Feel free to be creative with the chocolate drizzle!
Download and Print the Recipe
Guest: Estera Cretiu
“I loved these cookies! Decorating was my favorite part! 😁”
(VEGAN)
- ½ cup sugar
- ½ cup brown sugar
- ½ cup vegan margarine
- ½ cup creamy peanut butter
- 2 Tbsp. water
- 1 tsp. vanilla
- 1 ¼ cup all-purpose flour
- ¾ tsp. baking soda
- ½ tsp. baking powder
- 2 Tbsp. cornstarch
- ¼ tsp. salt
Carob Drizzle:
- 1 cup barley sweetened carob chips
- 1 cup creamy peanut butter
Directions:
In large mixing bowl, combine sugars and margarine until smooth then add peanut butter, water and vanilla. When smooth, add remaining ingredients and mix well.
Roll into 1” balls and place one inch apart on a non-stick baking sheet. Gently flatten cookies with the palm of your hand, then take a fork and press the tines of fork into cookie. Bake at 350 degrees for 8-10 minutes (be sure not to overbake). Let cookies cool on pan.
In a small glass bowl, spread peanut butter covering bottom and sides of bowl. Place carob chips on top of peanut butter and microwave for one minute. Let set for 2 min. and then stir until smooth. Place melted carob mixture in a Ziplock bag. Cut a small hole in corner of bag and use as a pastry bag to drizzle over each cookie.Yields: Use 2″ balls for 16 cookies and use 1″ balls for 30 cookies
**These are excellent for the holidays but don’t wait till Christmas to try them! They are good all year long! Take these to a “cookie swap” and just watch how fast they disappear! –Brenda Walsh
(REGULAR)
Ingredients:
- ½ cup sugar
- ½ cup brown sugar
- ½ cup butter
- ½ cup creamy peanut butter
- 2 large eggs
- 1 tsp. vanilla
- 1 ¼ cup all-purpose flour
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 1 cup chocolate chips
Directions:
In large mixing bowl, combine sugars and butter until smooth then add peanut butter, eggs and vanilla. When smooth, add remaining ingredients and mix well.
Roll into 1” balls and place one inch apart on a non-stick baking sheet. Gently flatten cookies with the palm of your hand. Bake at 350 degrees for 6-8 minutes (be sure not to overbake). Let cookies cool on pan.
In microwave, melt chocolate chips in a Ziplock bag. Cut a small hole in corner of bag and use as a pastry bag to drizzle over each cookie.
Yields: Use 2″ balls for 16 cookies and use 1″ balls for 30 cookies** These are excellent for the holidays but don’t wait till Christmas to try them! They are good all year long! Take these to a “cookie swap” and just watch how fast they disappear!
Cooking with Miss Brenda
Miss Brenda welcomes you into her own kitchen as she demonstrates some fun recipes you can make at home with your family!
