I’ve been working on these cookies for a long time. They originally appeared on the blog as Crunchy Peanut Butter Cookies back in 2013. Honestly, I really was pleased with them back then, but as my skills and knowledge have evolved, so have many of my recipes (not to mention my expectations).
Through gradual tweaking, their texture has vastly improved to a light, crisp crunch, that’s easy and inviting to bite into. If you’d like a touch of chew in the centre, bake them for just 12 minutes… The dash of cinnamon enhances the flavour without being noticed… And the sugar coating (Dave’s good idea), brings another layer of texture as well as a little added sweetness (the dough itself is not overly sweet).
I was all set to name these, “Perfect Peanut Butter Cookies” or “The Best Peanut Butter Cookies”, but then Dave intervened by saying that I was making a pretty bold and arrogant claim. So I dropped the prefix… BUT…. I still think they are pretty perfect, and may just be the best. 😉 Give them a try, and let me know.
Peanut Butter Cookies
Recipe Type: dessert
Makes: approx. 30 cookies
- 1 1/2 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/4 cup Vegan Butter (I used Earth Balance)
- 1/4 cup Shortening
- 1/2 cup loosely packed Dark Brown Sugar
- 1/2 cup Granulated Sugar
- 1/4 cup Non-Dairy Yogurt, plain and unsweetened (I use Yoso Coconut)
- 1/2 cup Natural Peanut Butter
- 1/4 cup Granulated Sugar (for rolling)
Preheat oven to 375°F and line baking sheet with parchment paper.
Whisk together flour, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, cream the vegan butter and shortening together, until smooth. Add the brown and granulated sugar and beat until light and fluffy. Add the yogurt and beat on medium-high for 60 – 90 seconds, scrapping sides of the bowl when necessary. Add the peanut butter and beat until thoroughly combined. Beat in the flour mixture until just mixed (be careful to not over beat).
Scoop a generous tablespoon of dough, roll into a ball, then roll the ball into sugar to coat. Place ball on cookie sheet and gently press fork tines across top to create a crisscross pattern. Repeat with the rest of the dough, placing the balls 2 inches apart on the cookie sheet.
Bake for 12 – 14 minutes (they will appear puffy but the edges will be firm and golden brown). Allow to cool on sheets for about 3 minutes before transferring to a wire rack. Cool completely before storing.
Store in a tightly sealed container.