"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Honey-Roasted Peanut Butter Cookies Recipe

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This recipe for Honey-Roasted Peanut Butter Cookies, by , is from Talla's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stella Parks

Category:
Category:

Ingredients:  
Ingredients:  
1 cup all-purpose flour
1 cups salted, honey roasted pea1nuts
1 cups granulated sugar
1 cups creamy peanut butter
cup unsalted butter, softened but cool
2 teaspoons pure vanilla extract
teaspoon baking soda
teaspoon baking powder
1 large cold egg, beaten
3 tablespoons whole milk

Directions:
Directions:
1. Preheat oven to 350F with an oven rack in the middle of the oven. Sift flour in to bowl of a food processor. Add peanuts,and process until finely chopped, about 1 min.

2. Combine sugar, peanut butter, vanilla, salt, baking soda and baking powder in bowl of a standing mixer fitted with paddle attachment. BEat on low speed until mixture is combined and moistened. Increase speed to medium, and beat until light, about 3 minutes. With mixer running, add half beaten egg, beating until well-incorporated. Repeat with remaining half of beaten egg. Reduce speed to low, and add peanut-flour mixture, beating until blended. Add milk, and beat until a very soft dough forms.

3. Using a 1-to 2-inch cookie scoop, scoop dough into 36 portions and place 2 inches apart on a parchment-lined baking sheets. Bake until edges are firm and just barely beginning to brown and centers are still puffed, 12 to 15 minutes. Cool on baking sheets on wire racks for 10 mins.

Store in airtight container art room temperature for up to 1 week.

Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
Total Time: 50 minutes

 

 

 

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