I adapted this recipe from marthastewartliving.com. These are really easy to make and have a wonderful peanut flavor. The original recipe calls for peanut butter cups to press into the middle, but I don’t really like chocolate very much (gasp) It seems to be genetic as mums and munchkin don’t care much for it either. It’s not that we CAN’T eat it, we just wouldn’t normally pick it out of a line-up… This is what I used:
- 1/4 cup creamy peanut butter
- 2 T earth balance
- 1/2 cup brown sugar
- 1 egg replacer
- 1/2 tsp vanilla extract
- 1/4 cup whole wheat pastry flour
- 1/4 cup + 2 T all purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- sugar for rolling balls
- Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add egg replacer and vanilla, and beat until incorporated.
- In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
- Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet.
- Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press fork into each ball to flatten down. Return to oven 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.