These Peanut Butter Cookies may be my most famous dessert. This is my ultimate comfort food, warm gooey cookies straight from the oven. I make a big batch and freeze about half the batch. You can eat these straight from the freezer because the middle stays a bit soft. They are delicious and filling since they are chock full of peanuts!
Peanut Butter Cookies
1 jar of natural chunky peanut butter (mixed with a little of the oil removed)
2 eggs
1.25 cups of organic cane sugar
1 tsp vanilla extract
1 tsp cinnamon
Turbanado Sugar for sprinkling
Preheat Oven to 350
Line a cookie sheet with parchment paper and spray with canola oil or cooking spray
Beat eggs and sugar together in a mixing bowl. Add Vanilla and Cinnamon. Add in jar of peanut butter. Mix until combined
Spoon onto prepared cookie sheet. Do not make them too smooth or smoosh them down- you want it to look like a messy ball, that is what gives it the most crunch on top and the gooey center. This makes about 12-14
Medium sized cookies
Sprinkle with Turbanado Sugar
Bake 12-15 mins. Keep a watch on them, you want the tops to get golden brown but not burnt. Remove from oven and let set on the cookie sheet for 5 mins
Slide parchment paper off and let cool on the counter. These are the best eaten hot from the oven. They will be so gooey but that’s okay! Once they cool they will set. You can keep these in an air tight container for up to 3 days. Or cool and then freeze. Eaten straight from the freezer is equally as delicious as hot!
Optional- a few slices of fresh strawberries tucked into the cookie before they bake. Or a small spoonful of your favorite no sugar added jam to make these a peanut butter and jelly cookie
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