Peanut Butter Cookies

The world isn’t lacking in peanut butter cookie recipes, this we know. We know from experience. As someone who loves peanut butter flavored treats, I’ve tried many, many delicious cookie recipes. So why am I adding this recipe to the world’s peanut butter recipe options? Because they actually DESERVE it. These peanut butter cookies deserve a spot in your baking repertoire. They bring out the best parts of a traditional peanut butter cookie while bringing a few new characteristics to keep you coming back for more.

What’s new with these peanut butter cookies? Whole, natural ingredients. The purest peanut butter you can find creates a distinct peanut flavor. Whole natural sweeteners like coconut sugar calls your attention like no other. Almost brown sugar-y tasting and still almost creamy, these cookies are rich with flavor. They are sightly salty, very soft and naturally sweet.

A cookie with pure peanut butter flavor allows the peanut factor to really shine. I feel like a cookie connoisseur with these. I like my cookies big but baking them extra large serves a special purpose with this recipe. Using a large cookie scoop creates a cookie that is slightly crisp and chewy, yet just tenderly baked. It creates a middle that is delicately baked to create the smoothest, butter-iest, peanut-iest middle… With peanut butter and coconut sugar as the base, this delicious middle is peanut butter perfection. You’ll want milk at the ready. Enjoy!

Peanut Butter Cookies

1 cup natural Creamy Peanut Butter, at room temperature
2/3 cup Unsalted Butter, at room temperature
1/3 cup Xylitol
3/4 cup Coconut Sugar
1 Large Egg, at room temperature
3 Tablespoons Milk, at room temperature
1 teaspoon Pure Vanilla Extract
1 1/3-1 1/2 cups Spelt Flour
3/4 teaspoon Baking Powder
1/4 teaspoon Kosher Salt

Pre-heat the oven to 360 degrees. In a large bowl, cream together the peanut butter, butter and both sweeteners until well combined. Incorporate the egg. Add the vanilla and milk. Add all other ingredients and mix well. The dough will look a little damp but that is perfect!

Take a large ice cream scoop and scoop out the dough, (about 1 1/2 inches) or roll into balls. Place on parchment lined baking sheet. Bake for 12-14 minutes. If you would like to make smaller cookies, decrease baking time to 10-12 minutes. Allow to cool slightly before enjoying with cold milk.