The past two days have been rainy and cold in Maryland (I forgot it’s already December!) and since we can’t play outside, we made peanut butter cookies instead. For this recipe, I felt like experimenting with different flours to see how it would change the taste, since peanut butter cookies have a pretty consistent flavor. I was pretty surprised that they didn’t alter the cookies too much, but I would suggest making smaller cookies if you end up using the two flours that I did. I made huge cookies to test it out, and they were more crumbly (but still tasted good), while the smaller cookies were perfectly crispy and soft at the same time. These are also super simple and fast! The cookie batter only takes about 5 minutes to make, and they bake in 6-8 minutes! Another festive and wintry bonus: Luna and I think the cookies look like little snowflakes or ornaments.
The initial batch of cookies were the larger ones, and I used an ice cream scoop to get the batter down on the parchment paper. I then just messily pressed them down with a fork to flatten them out. These took about 8 minutes to cook, and a few of them broke on the way out of the oven because well, toddlers. I wouldn’t suggest trying to bake with a 15 month old running around who doesn’t care that you’re trying to take pretty pictures or make something look appetizing.
I put them on parchment paper on a baking sheet in a 375 F oven for 8 minutes & voila! I did the same thing for the smaller cookies, but instead of using the ice cream scoop I actually used a melon baller that we have from Ikea. It’s the perfect size scoop for these cookies, but they need less time to cook, about 6 minutes.
Again, we weren’t going for looks here, just entertainment and taste… which in my mind is what baking with kids is all about.