I think peanut butter is a basically a miracle food. So many uses, great protein, great taste. Great, great. I have a few recipes for peanut butter cookies, one is soft and chewy, one is a no-bake, one is Christmas-y...this recipe is crispy and light as air, and when you take a bite the brittle crust breaks into tiny peanut buttery shards that nearly melt on your tongue. They are really good one their own, or even better, crumbled over some ice cream. The sprinkles are purely for fun, you can simply do the cross-hatch marks with a fork and leave it that, too.
"Buckwheat flour is fine-milled and has a quiet, nutty flavor. Try it in pancakes or waffles, instead of all-purpose for a healthier version!"
Notes: Buckwheat flour is Bob's Red Mill.
PEANUT BUTTER CRISP COOKIES (gf)
Ingredients: 1/2 cup creamy peanut butter, 1 stick softened butter, 1 scant cup sugar + extra, 1 egg at room temperature, 1 tsp. vanilla extract, 1 1/3 cup buckwheat flour, 1 tsp. baking soda, 1 tsp. baking powder, 1/2 tsp. salt, sprinkles.
1. Preheat oven to 350* and line two baking sheets with parchment paper.
2. In a large bowl, beat the peanut butter, butter and sugar until smooth. Add the egg and vanilla, and continue mixing until combined well.
3. In a separate bowl, whisk the flour, baking soda, baking powder and salt together. Add to the wet ingredients, stirring until combined. Chill in the refrigerator 30 minutes.
4. Roll 1-inch balls and lay on baking sheet. Using a fork dipped in sugar, press cross-hatch marks into the top of each cookie. Top with sprinkles, if using.
5. Bake for 10-12 minutes, until edges are firm and only slightly colored. Remove to cool.
6. Store in an air-tight container up to 1 week.