The Scoop on Cookie Swaps
Trying to keep things calm and simple this holiday season? Plan a low stress gathering that ends with a pile of cookies! Invite all your besties to a holiday cookie exchange and reap the delicious rew...
Try this twist on a classic lunchbox favorite. Added bonus? Your kitchen smells great while baking them.
Ingredients
SERVINGS: 18 Cookies
- 3-1/2 cups peanut butter
- 1-1/4 cups white sugar
- 2-1/4 cups brown sugar
- 4 eggs
- 4 teaspoons baking powder
- 4 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon clove
Instructions
In a standing mixer, beat peanut butter and sugars on low speed until just combined. Add eggs 2 at a time, then add baking powder, vanilla, cinnamon, ginger and clove. Mix until just combined, about 15 seconds. Do not over mix. If oils start to leak from the peanut butter, the cookies will not bake properly.
Make even scoops, shape into ½-inch-thick rounds and place 2 inches apart on parchment-lined baking sheets. Freeze the cookies for at least 45 minutes before baking. Bake at 325° for about 16–20 minutes, until golden brown but still slightly shiny in middle.
Photography by Kristen Penoyer
RELATED STORIES
