Was looking to make cookies with The Boys since The Hubby is with The Boys from the ‘Hood to play some poker at a buddy’s new crib. But really, I was looking for an excuse to use my newly bought guilty pleasures. The ones I bought at St. Lawrence Market while The Hubby was buying food. Mwahaha. If you read my post about my Hoarding, you’ll know that I did not throw an old pan or kitchen bake ware and just added to my sickness.
Boy 1 likes his PB&J and Boy 2 would stare forlornly. So, when I saw this product, I figured I’d give it a try.
Even armed with Peanut Butter alternative, it can be difficult to find a good cookie recipe with all Boy 2’s allergies. I found this Classic Peanut Butter Cookie recipe and with all the reviews, figured I’d try it with my changes to make it peanut and dairy allergy friendly, we could have a fun time baking together.
Original recipe makes 4 dozen
- 1 cup margarine (butter is always better, so if you don’t have a dairy allergy, use butter)
- 1 1/2 cup No Nuts Golden PeaButter (i’d use crunchy peanut butter if this was for me instead my kids)
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon of vanilla
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- Cream together butter, peabutter and sugars. Beat in eggs and vanilla.
- In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
- Roll into 1 inch balls and put on baking sheets. Flatten each ball with your cookie stamp slightly (~1/2 inch thick). If you don’t have them use a fork, making a criss-cross pattern. Bake in a preheated 350 degrees F oven for about 6-10 minutes or until cookies begin to brown. Do not over-bake.
Boys approved. Crunchy edge. Chewy middle. I made one batch at 10 minutes. I’m too tired to try more. Left the rest of the cookie batter in the fridge and will do the rest tomorrow.