Peanut Butter Cookies with Crushed Peanuts
3 tbsp(s), softened
Powdered sugar (icing sugar)
Powdered peanut butter
Plain unsweetened almond milk
1 tbsp(s), or other milk
1 tbsp(s), unsalted, creamy variety
2 tbsp(s), crushed
- Arrange rack in center of oven and preheat to 350°F. Line small baking sheet with parchment paper. Using rubber spatula, in small bowl, cream butter, sugar, salt, and vanilla. Add flour, peanut butter powder, milk, and baking powder and mix until smooth.
- Divide dough into 12 small pieces. Using damp hands, roll pieces gently between palms to make smooth balls. Press each ball to flatten into 1-inch disk and place on baking sheet, spacing disks about 1 inch apart. (The dough won’t spread much while baking.) Bake until cookies are lightly golden brown and puffed, about 12 minutes. Let cool for about 5 minutes.
- Gently spread 1⁄4 tsp peanut butter on each cookie, then sprinkle with 1⁄2 tsp crushed peanuts. Serve warm.
- Serving size: 1 cookie