PEANUT BUTTER COOKIES WITH TURBINADO SUGAR
This is a great cookie to pack for a lunch or to take on a hike. Whole wheat flour and turbinado sugar give the cookie a wonderful texture as well as making it lower in fat and higher in protein for a peanut butter cookie that is more nutritious. TIP: The natural peanut butter is what gives these cookies a rich nutty taste. Made from only freshly roasted peanuts and no sugar, it makes these cookies not too sweet allowing the flavor of the peanuts to shine -
Provided by Chef mariajane
Categories Dessert
Time 16m
Yield 28 cookies
Number Of Ingredients 9
Steps:
- Position racks in center of oven to 350°F.
- Using electric stand mixer, beat butter and 1 cup tubinado sugar with paddle attachment until well blended. Add peanut butter and mix well. Beat in egg and vanilla. Mix in baking soda and salt. Thoroughly mix in flour.
- Using hands, form dough into 1 1/4 inch balls. Dip half of each dough ball into additional turbinado sugar. Place dough balls sugar side up on ungreased cookie sheet, spacing about 3-inches apart. using flat-bottomed glass, and applying even pressure, flatten eadh ball to 1/4 inch thickness.
- Bake until golden brown, about 16 minutes. Cool 2 minutes. using spatula, transfer cookies to wire rack to cool. Store cookies in an airtight container.
- DO-AHEAD TIP: Cookies can be made 1 day ahead. Store airtight at room temperature.
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