January 24th was National Peanut Butter Day. We baked these cookies late in the day—in just enough time to have a couple of warm cookies with a glass of milk at bedtime, and to wake up to cookies for brunch.
This recipe iw from Justin’s, producer of organic, non-GMO nut butters, peanut butter cups and other PB snacks.
1. CREAM together with an electric stand or hand mixer the coconut oil, peanut butter, egg, sugars and vanilla. Blend at a medium speed until light and fluffy.
2. MIX the flour, baking soda and salt until just combined. Fold in the peanut butter cups.
3. FORM the dough, using small scoop, into 15-20 balls about the size of a golf ball. Place on a plate and press down slightly. Cover and refrigerate the dough for at least 2 hours.
4. PREHEAT the oven to 350°F. Line a baking sheet with parchment paper. Place the dough 2 inches apart on the baking sheet. Bake for 9 to 10 minutes (the cookies should appear slightly undercooked). Allow the cookies to cool on the baking sheet for 5 to 10 minutes.
PEANUT BUTTER IN HISTORY