During the special holidays throughout the year, my wife gets a little sweet tooth. Her favorite cookie is the peanut butter cookies she discovered on her own. It is also a pleasure to share this recipe with you. What I like about this recipe is that this cookie is not too sweet. I am not much of a sweet tooth, as you all know by now, but this is one cookie I cannot pass up on. What is different about this cookie, that I seem to like so much, is that it is not as oily as the others when baked and it has two of my favorite nuts: peanuts and walnuts.
A Cookie With Less Sugar
The peanut, in the cookie, is in the form of peanut powder, instead of the traditional peanut butter. This would explain why this cookie is not so greasy. My wife used peanut powder instead of peanut butter, because the peanut butter adds extra oils and sugar to the cookies. However, she did not compromise on the peanut taste, so don’t scrimp on the peanut powder. If you cannot find peanut powder, you can blend the peanuts in a Magic Bullet until very fine. That will work just as well.
This is a perfect cookie for the whole family. I encourage you to try it. You may just enjoy it as much as myself. Since this is my wife’s original recipe, I feel compelled to put her initials in front of the recipe title, so if you are sharing this with a friend please remember to keep the GHP in front.
GHP’s Peanut Butter Cookies Recipe
My favorite peanut butter cookies, great for all occasions.
GHP’s PEANUT BUTTER COOKIES
1 cup brown sugar
½ -3/4 cup peanut powder
½ cup butter
2 small eggs (or 1 large egg will do)
1 tsp. baking soda
Pinch of salt
1½ cups flour
2.83oz. (80g) almond nuts
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla or almond essence (optional)
Combine the sugar and peanut powder.
Then cream the sugar, peanut powder, and butter together
Blend in one egg at a time. Add the vanilla or almond essence and mix well.
Sift the salt, baking soda and flour together. Mix in the cinnamon and nutmeg.
Then stir the flour into creamed mixture.
The mixture, if blended in well, it should look like this.
Chop the 3/4 of the almonds and add it to the mixture. Blend.
Roll into balls, diameter about 1 inch or 1½ inches (for larger cookies), and placed on greased cookie sheets (about 5″ apart). Place a piece of almond in the centre of each cookie and flatten slightly. Preheat in a preheated 325°F oven for 15-18 minutes.
This recipe makes about 2 dozen large cookies.
Well that’s it for another another. Hope you enjoy making these cookies. Tell me what you think.
See you later!
Don’t forget to leave your comment on this GHP’s peanut butter cookies in the comment box below.