Peanut Butter Cookies
Posted on February 13 2019
This peanut butter cookie recipe featuring Laird Unsweetened Superfood Creamer is a tasty alternative to using dry milk. Recipe courtesy of the Sisters High School Culinary Program.
Servings: 2 dozen
- ½ cup butter
- ¾ cup peanut butter
- ¼ cup sugar
- ¾ cup brown sugar
- 1 ½ tsp vanilla extract
- 2 eggs
- 2 cups flour
- ½ cup Laird Unsweetened Superfood Creamer
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- Beat the butter until creamy. Add the white and brown sugar, beat for two more minutes. Mix in the peanut butter and vanilla and then add the egg to combine.
- In a separate bowl sift together the dry ingredients (flour, baking soda, baking powder, salt and cinnamon). Mix the dry ingredients into the sugar butter mixture.
- Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on un-greased cookie sheet. Flatten in crisscross pattern with a fork.
- Bake at 375°F until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool.
About the Recipe
This recipe was created by the Sisters High School Culinary Program using Laird Unsweetened Superfood Creamer as an inventive substitute for the dry milk ingredient called for in the original recipe.