Cinnamon’s Tragedy (aka The Best Peanut Butter Cookies Named After A Dead Cat)
Active Time: 15 minutes | Total Time: 40 minutes | Serves Makes 30 cookies | Gluten Free
- 1¾ cups (a 16-ounce jar) smooth or chunky peanut butter
- 1¼ cups granulated sugar
- ¼ cup (packed) dark brown sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 2 large eggs
- 1 teaspoon pure vanilla extract
Heat the oven (with the 2 racks toward the middle) to 350°F. Line 2 sheet pans with parchment paper.
Using an electric mixer, beat the peanut butter, granulated sugar, brown sugar, baking soda, cinnamon, and salt until creamy. Scrape down the sides of the bowl with a silicone spatula as you go. Beat in the eggs one at a time. Beat in the vanilla.
Roll the dough into tablespoon-size balls. Place on the baking sheet 2 inches apart (12 per pan). Using the tines of a fork, press a crisscross pattern into the dough, flattening to about a 1/2 inch-thickness.
Bake, rotating the sheet pans half way through, until the edges just begin to brown, 10 to 12 minutes. Let the cookies cool slightly on on the pans then transfer to a wire rack to cool completely. Repeat with the remaining dough.
Store the cookies in an airtight container for up to 4 days.
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