TMc’s Nut Butter Cookies

This was originally my infamous peanut-butter cookie recipe. However, I developed a late-life peanut allergy, so I experimented and adapted. This is good with any creamy nut butter you prefer, but if I can’t have peanuts anymore, I find I prefer using cashew butter for a plain nut-butter cookie. Please note: contrary to the claims of certain fans of this cookie recipe, they do not, in fact, contain crack.

TMc's Nut Butter Cookies
 
Prep time
Cook time
Total time
 
Makes about 5 dozen cookies - works well with any creamy nut butter you prefer
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 2 sticks unsalted butter (1 cup)
  • 2-1/2 cups light brown sugar
  • 1 cup creamy nut butter
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose white flour
  • 1 teaspoon salt
  • 1-1/2 teaspoons baking soda
Instructions
  1. Preheat oven to 350 degrees
  2. Stir flour, salt and baking soda together in a small bowl with a fork
  3. Cream butter and sugar in a mixing bowl
  4. Add nut butter, eggs and vanilla and mix well
  5. Add dry ingredients and mix well
  6. Scoop out dough and place scoops flat side down on parchment paper on baking sheets
  7. Slightly flatten scoops of dough with the criss- cross fork move
  8. Bake for about 10 minutes at 350 degrees until cookies are light brown (add a few minutes if you are baking 2 sheets' worth at once)
  9. Cool on cooling racks for at least 20 minutes
  10. Continue to cool for a couple of hours before sealing in a container or plastic bag
Notes
Here are some variations that are very successful:
~ Nut-Butter Chocolate Chip Cookies – Add 1 cup mini-morsels (the tiny chocolate chips) at the end of mixing, bake as above
~ Nut-Butter Kiss Cookies – Don’t press the cookies down, then stick a Hershey’s kiss in the middle when they come out of the oven (freeze the kisses for at least a half hour while the cookies are baking so they don’t melt down too much) – these need to cool completely for a couple hours before eating
~ Peanut-Butter Cup Cookies – Great for a special take on a peanut-butter treat! Roll each scoop of dough into a ball and bake in mini-muffin tins (use baking spray!) for 8-9 minutes, then put a miniature peanut butter cup in each one when they come out of the oven (freeze the pb cups for at least a half hour while the cookies are baking, same reason as above) – these also need to cool completely before eating

 

 

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