Peanut Butter Crinkle Cookies
Scott’s favorite cookies are Crinkle Cookies. I have recipes here for chocolate, and Paula Deen’s recipe which uses cake mix and cream cheese. I made the vanilla version last weekend and as soon as they were gone I made another batch but this time I added peanut butter. Bring on the cup of milk and enjoy.
Peanut Butter Crinkle Cookies
Ingredients
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup peanut butter
- 1 cup confectionery sugar
Instructions
- Mix sugar and vegetable oil until well combined. Beat in the eggs one at a time then the vanilla extract. In another bowl combine flour, baking powder and salt. Gradually add to the batter bowl and mix together. Add peanut butter and mix until well blended. Cover the bowl with saran wrap to chill in the fridge for 3-4 hours.
- Preheat the oven to 355°. Put the confectionery sugar in a platter or a ziploc bag. Once chilled, scoop the dough with a big spoon(or a mini ice cream scooper). Using your hands, form a ball from the dough.
- Roll em up in the confectionery sugar to coat. If using a ziploc bag, dump the balls in the bag, close then shake shake shake.
- Place the cookie balls in a cookie sheet. Bake them in the oven for 8-10 minutes. Do this in batches. Cool the cookies in a rack after baking.
Make these today or this weekend and watch them disappear faster than you can say crinkle!
