Peanut Butter Dos Cookies

I make my own peanut butter which is a little too thick for these cookies. Instead, I buy a jar of Peter Pan Natural with Honey when it goes on sale and use it. The consistency is thinner and it has the right amount of added oil. The key to keeping these cookies crisp is to let them rest a little on the hot cookie sheet before moving them to a wire rack to finish cooling. The end result is a crisp, slightly chewy cookie that can still stand up to a glass of milk. These cookies are also incredible when crumbled over ice cream.

Peanut Butter Dos Cookies
2 cups white sugar
2 cups store bought gf peanut butter (creamy and crunchy work equally well)
2 tsp gf vanilla extract
2 eggs, beaten

Preheat your oven to 325°. Mix all ingredients well. Drop by the rounded teaspoonful onto an ungreased cookie sheet (you’ll get better results not using a silpat). Flatten your circles. Press a fork over the cookies in a thatch pattern and sprinkle with raw sugar before baking. Bake for 10 -12 minutes (until the edges are golden brown and the center only appears slightly moist) and let rest on the cookie sheet for 2 minutes. Carefully transfer to a wire rack (cookies are very crumbly until cooled).


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