For Lent, I gave up caffeinated drinks and sweets that I haven't made myself. (I'm all about the fine print.) Well, this week, I got a craving for some cookies, and after my success with the billionaire cookies, I decided to make up a new cookie recipe.
I'm pretty pleased with myself. I even took these cookies to work to show off. The apple cinnamon flavor is faint, almost delicate, but not overpowered by the peanut butter. They also kept remarkably well - stayed soft until they were gone.
Apple Cinnamon Peanut Butter Cookies
1 cup peanut butter
1 tsp vanilla
4 Tbs (1/2 stick) butter
1 cup brown sugar
3 Tbs milk
1.5 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1.5 cups self-rising flour
1 Granny Smith apple, peeled & diced fine
Preheat the oven to 350.
Combine the peanut butter, vanilla, egg, butter, sugar, and milk. Mix until smooth. Stir in the cinnamon, nutmeg, and salt. Add the flour and mix well. Finally, fold in the apple bits.
Roll scoops of dough into balls that are about an inch or inch & a half in diameter. Place them on a greased cookie sheet, and use a fork to press them flat, creating the classic criss-cross.
Bake for 10-12 minutes and cool on a rack.
Makes about 52 cookies.