Eggless Peanut Butter Cookies
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground)
2 teaspoons vanilla extract
1 cup packed golden brown sugar
1 cup sugar, plus extra for sprinkling on top of each cookie
4 tbsp cornstarch
4 tbsp water (or can use 2 large eggs in place of the cornstarch and water)
2/3 cup mini-chocolate chips (optional)
Preheat oven to 350°F. Line baking sheets with parchment paper or silpat.
In a small bowl, combine cornstarch and water and mix well using a fork. The cornstarch should be well incorporated into the water. If you are using eggs, omit this step.
Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat butter, peanut butter and vanilla in large bowl until well blended. Beat in both sugars. Beat half of dry ingredients into mixture. Add cornstarch mixture and continue mixing. Beat in remaining dry ingredients. Stir in the optional mini-chocolate chips with a wooden spoon.
For each cookie - Using your hands, roll dough into 1 inch-diameter ball. Arrange dough balls 1 inch apart on baking sheets. Using back of fork, flatten dough balls and form crosshatch (a cross fork marking) design on tops. Sprinkle each cookie with sugar. Bake cookies for 12 minutes. Cool cookies on baking sheets 5 minutes. Using spatula, transfer cookies to racks and cool.
Makes about 6 dozen.
Note: These eggless cookies are GREAT!
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