I love cookies. Chocolate chip cookies, shortbread cookies, brownie cookies, sugar cookies, peanut butter cookies…really ANY cookie. A few weeks ago I decided to bring 2 of my favorites together into one delicious cookie and make a Peanut Butter Sugar Cookie.
A little something for everyone
Each fall The Hubby takes some of his customers little yummies with calendars from his company. This year he wanted cookies to give out. He asked for his favorite chocolate chip cookies (recipe will be posted soon) and also for a peanut butter cookie.
Well I couldn’t give him 2 traditional cookies, so I decided to change up the peanut butter cookie a little, don’t worry nothing too crazy though. I just wanted to make sure we had a little something for everyone.
It started off like any other
I started with my traditional peanut butter cookie. I made the dough, chilled it then rolled the dough into balls. Then I rolled them in sugar (like my favorite sugar cookies) and then pressed them with a fork, like a traditional peanut butter cookie.
It is a hearty cookie loaded with tons of peanut butter yumminess in each bite with a little sugar surprise. For this Fall version though I wanted to warm it up just a bit so I added in just a bit of molasses (I LOVE molasses and peanut butter) and a pinch of pumpkin pie spice.
Yes, pumpkin pie spice. It adds just that little something extra, especially for Fall.
Dark or White?
As good as the cookie is on its own, I wanted to make it just a little more special. In my world that means chocolate. It is so hard to decide though between dark chocolate and white chocolate so I decided to do both. I mean just look at how pretty that is.
You could use all dark or all white chocolate….whatever you love the most, I just can’t make a decision between the two.
Just for Fall
Being that it is still Fall (no matter what Hobby Lobby looks like right now) I wanted to decorate with something falls, like these leaf sprinkles. They colors are just so beautiful and would be a perfect option for this Thanksgiving. If you do not have fall sprinkles, no worries. A mixture of red & orange sprinkles would work great as well.
I know the kids (& adults) at our Thanksgiving table would love one of these, in addition to the pie of course.
1 cup semi-sweet chocolate chips or white chocolate chips
2-3 tablespoons vegetable oil
In the bowl of a mixer cream together peanut butter, butter & shortening until light and fluffy
Mix in sugars, molasses, baking soda, baking powder & pumpkin pie spice until just combined, scraping down the sides as necessary
Beat in eggs and vanilla until just combined
Slowly add in flour, mixing until just combined
Stir in peanut butter chips, if using
Once all combined cover and chill for at least 2 hours
-- To bake --
Preheat oven to 375
Line cookie sheets with parchment paper
Using a small cookie scoop roll dough into balls
Roll balls in remaining sugar
Using a fork flatten balls, creating a cross hatch on the top
Bake for 8-10 minutes, or until edges are browned and center is just set
Remove and let cool on pan for 5 minutes and them remove to cooling rack to cool completely
-- To Dip --
In a microwave safe bowl combine chocolate chips (semi-sweet or white) with 2 tablespoons oil and microwave for 1-2 minutes, stirring every 30 seconds until smooth
Dip half the cookie into chocolate immediately, sprinkle with decorations and let cool on parchment paper until set
Each cookie (without chocolate) is 7 WW Smart Cookies
Calories 142 - Calories from Fat 63 - Total Fat 7 g - Saturated Fat 2.4 g - Monounsaturated Fat 3.2 g - Polyunsaturated Fat 1.2 g - Trans Fat 0 g - Cholesterol 15 g - Sodium 79 mg - Potassium 62 mg - Total Carbohydrate 18 g - Dietary Fiber 0 g - Sugars 12 g - Protein 2 g
Vitamin A 1 % - Vitamin C 0 % - Calcium 2 % - Iron 0 %