These soft and crumbly peanut butter cookies have a touch of Thai inspiration, using coconut milk and a sprinkle of crushed peanuts for an extra twist. Perfect for holiday baking or a sweet treat!
Ingredients
For the Cookies:
- 1 cup creamy peanut butter
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup coconut milk (or regular milk)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For Garnish:
- Crushed peanuts (optional)
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Yield:
12-15 cookies
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Wet Ingredients:
- In a large mixing bowl, combine peanut butter, sugar, brown sugar, coconut milk, and vanilla extract. Stir until smooth.
- Add Dry Ingredients:
- Add flour, baking powder, and salt to the wet ingredients. Mix until a soft dough forms.
- Shape the Cookies:
- Roll the dough into small balls (about 1 tablespoon each) and place them on the prepared baking sheet. Flatten each ball with a fork to create a crisscross pattern.
- Garnish (Optional):
- Sprinkle crushed peanuts over the cookies for extra texture and flavor.
- Bake:
- Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve:
- Enjoy with a glass of milk or as a sweet snack.
Nutritional Information (Per Cookie):
- Calories: 120 kcal
- Protein: 3g
- Carbohydrates: 10g
- Fat: 7g
- Sodium: 80mg
Notes
- For a spicier twist, add a pinch of chili powder to the dough.
- Substitute almond or cashew butter for a different nutty flavor.
- Store in an airtight container for up to a week.
Let me know if you’d like more recipes or tips! 😊