Crunchy Peanut Butter Cookies

Crunchy Peanut Butter Cookies

Crunchy Peanut Butter Cookies

From my story My Stuff

Makes about 2 ½ dozen 2” cookies

1 stick (1/2 cup) butter or butter substitute

1 ¾ cups light brown sugar

1 egg

2/3 cup crunchy peanut butter

2 tablespoons peanut butter powder (optional)

1 tsp vanilla extract

1 ½ cups all-purpose flour

½ tsp baking powder

1 ¼ cups rolled oats

-Prepare a cookie sheet by lining with parchment paper.

-Preheat the oven to 350˚F.

In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on medium speed until the butter has lightened, and the mixture is fluffy, about 3 or 4 minutes.

Add the egg, and continue mixing until smooth and combined, another minute or two.

Add the peanut butter, peanut butter powder (if using it), and vanilla. Mix on medium until combined.

Add the flour and baking powder and mix on low just until the flour has been absorbed. Add the oats and mix until combined.

Measure out level tablespoons-full of cookie dough onto the lined cookie sheet. Flatten the dough by pressing with a fork in a criss-cross pattern.

Bake in pre-heated oven for 14 to 15 minutes, or until lightly golden brown.

Cool thoroughly on a rack.

This recipe used PB2 Powdered Peanut Butter, manufactured by Bell Plantation, Inc. purchased in New York City at Garden of Eden market. Retail price, $6.99. For further details click on

Follow ButterFlourBlog on Twitter