Peanut Butter Cookies, 3 ways
I love a cookie recipe that I can use for multiple types of cookies – feels like big payoff for low effort 🙂
This is a base that can be used to make traditional peanut butter cookies, peanut butter stars (with chocolate centers), & peanut butter “m&m” style cookies.
When I make this I usually first do a pan each of traditional peanut butter & peanut butter stars, and then while they’re in the oven mix in my m&m style candies (I use sunspire drops but I saw Trader Joe’s has some really cute red, green, & white ones in their own brand) into the remaining half of the batter. I get about 15-20 of each 3 types of peanut butter cookie with this recipe (more or less depending on cookie size.)
2 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp salt
1/2 cup butter
1/2 cup honey
1/2 cup maple syrup
1 cup peanut butter
Organic sugar to roll in
Sunspire sundrops & round chocolate candies
Mix dry & wet ingredients separately. Add dry ingredients to wet ingredients and mix until combined.
Use a teaspoon to scoop out, roll into a ball, roll in sugar, and place on baking pan.
For traditional peanut butter cookies:
Criss-cross with fork before baking
For “peanut butter stars”:
Press chocolate into center after baked & slightly cooled but still warm. If you use whole foods chocolate disks they will get melty, so I put the cookies in the fridge for a bit and the chocolates harden back up.
For “m&m” style cookies:
Mix 1 cup Sunspire drops in for a full batch of cookies, or 1/2 cup for a 1/2 batch (which I did here), before baking.
Bake 10 minutes at 350, cool 4 minutes on pan before cooling completely on a cookie rack.
Leave a Reply