Tuesday, May 24, 2016

Sweet Treats

I saw a sprinkle doughnut on Instagram on Saturday morning and it was all I could think about this weekend. I don't know if it was a pregnancy-induced craving or the picture just looked THAT good, but by Sunday evening I had to whip up a sweet treat just to get it out of my head.  We had all of the ingredients for these peanut butter cookies in the pantry, plus, the recipe was easy to make and didn't require a ton of kitchen cleanup afterwards.

What You'll Need:
1 3/4 cups GF Flour Blend
1 tsp baking soda
1/2 tsp salt
1/4 tsp xantham gum
1 cup packed light brown sugar
3/4 cup granulated sugar
1 cup creamy peanut butter
8 Tbsp butter, melted and still warm
2 large eggs
1 tsp vanilla extract

  1. Whisk the flour, baking soda, salt and xantham gum together and set aside. 
  2. In a medium bowl, combine the brown sugar, sugar, and peanut butter. Pour the melted butter over the top and stir to combine. 
  3. Add the eggs and vanilla, mixing until smooth. 
  4. Stir the flour mixture into the wet ingredients and mix until a soft dough forms. Cover with plastic wrap and let the dough rest for 30 min. 
  5. Preheat the oven to 325 and prep two baking sheets with parchment paper. 
  6. Spoon the rested dough onto the prepared baking sheets in even scoops, pressing them down with a fork or the bottom of a glass until they're about 3/4 in. thick.  The cookies should be an inch or two apart. 
  7. Bake the cookies for about 12 minutes or until the edges have puffed up but the centers are still soft. 
  8. Remove the cookies from the oven and let them cool on the pan for 5 minutes before moving them wire racks. Serve warm- they're delish!
We had some vanilla ice cream in the freezer, so I kicked these cookies up a notch and made ice cream sandwiches. They were the perfect treat to cap off a hot, muggy day in Austin!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.