Yeah, I know. It's not gluten free, or sugar free... But peanut butter is high in protein and sometimes you just need a treat! If you use bread flour rather than traditional all purpose it'll raise the protein count a smidge more.
INGREDIENTS
- 1 cup light brown sugar
- 3/4 cup honey roasted peanut butter (Peter Pan)
- 1/2 cup butter, softened
- 1/2 tsp vanilla
- 1 egg
- 1 1/2 cup flour
- 1 tsp baking soda
powdered sugar (to coat fork when you press dough balls flat)
DIRECTIONS
- Preheat oven to 375.
- Line 2 ungreased cookie sheets with parchment paper.
- Beat together sugar, peanut butter, vanilla, butter, and egg on medium speed until creamy.
- Blend in flour and baking soda on low speed until well-blended.
- Shape dough into 1-1 1/2 inch balls. Place dough balls onto cookie sheets.
- Flatten in criss-cross pattern with a fork dipped in powdered sugar.
- Bake for 6-9 minutes or until set.
- Cool on cookie sheet until cookies can be moved (about 2 minutes).
- Move to wire rack to finish cooling.
I do mine in 2 batches because I've only got one true cookie sheet (no sides) and it turns out fine. When these come out you'll think they're not done because they are VERY soft and have to set up for a couple of minutes before you remove them from the pan, I believe it's due to the honey roasted peanut butter being softer than regular peanut butter. Bob's Red Mill All Purpose GF baking mix should sub in perfectly, I just didn't have any extra to play with and that stuff costs a fortune. The parchment paper is a must with as soft as these are. I bake them for about 7.5 minutes but every oven is different. I don't know anyone that won't eat a peanut butter cookie even when it's a little overdone anyway.
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