I love peanut butter, anything peanut butter is yummy!! I also love Tea and biscuits.. Since we are trying to be healthy, I have cut down making desserts- If you haven’t noticed already. No desserts means not tea biscuits but I am about to change that because I am having some serious withdrawals here! besides we have to keep a balance right?
- 1 1/3 cups (190g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, at room temperature or softened
- 1 cup packed (210g) light brown sugar
- 3/4 cup (190g) creamy peanut butter (don’t use natural or chunky)
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup (70g) granulated sugar
- 3/4 cup (90g) powdered sugar, divided
- Position oven racks in upper third and lower third of the oven. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, brown sugar and peanut butter for several minutes until fluffy. Mix in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix until combined.
- Pour granulated sugar into a small bowl then pour 1/2 cup of the powdered sugar into a separate small bowl. Scoop dough out 1 even tablespoon at a time and shape into balls, then roll each ball through granulated sugar to coat and then into powdered sugar giving it a generous coating. Space dough balls 2-inches apart on two ungreased 18 by 13-inch baking sheets (do not use dark coated baking sheets or the cookies will burn on bottom).
- Bake cookies 7 minutes then rotate pans to opposite oven racks and continue to bake about 7 – 9 minutes longer until cookies are just firm around the edges and cracked on top. Let cool on baking sheet several minutes then transfer cookies to wire racks to cool. While cookies are still slightly warm, pour 1/4 cup of the powdered sugar into a shallow dish and shake dish to level the sugar. Dip tops of cookies into powdered sugar – being careful not to press them into the sugar too far or you’ll cover the nice appearance of the crinkles. Store cookies in an airtight container at room temperature.
I hope you make these cookies, if you do, I would love to see them. Be sure to post a pic on instagram and tag me or comment to share your experience 🙂
Recipe Source: Jacklyn