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Peanut Butter Crinkle Cookies

Nadia Galinova
Translated by
Nadia Galinova
Peanut Butter Crinkle Cookies
Image: Lilia Tsacheva/Lipodve
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17/10/2021
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Preparation
10 min.
Cooking
16 min.
Тotal
26 min.
Servings
35
"The more crinkly they are, the faster you have to eat them and thats how it has to be"

Ingredients

  • soft butter - 4.2 oz (120 g)
  • white sugar - 1 cup
  • honey - 3 tbsp.
  • eggs - 1 large
  • peanut butter - 1/2 cup
  • baking soda - 2 tsp.
  • white flour - 2 cups
  • sugar - a bit extra for rolling the cookies in it
  • spices - optional (cinnamon, ginger, cardamom, cloves, etc.)
measures

How to cook

In a large bowl, put all the ingredients except for the flour, soda and spices. Beat well with a mixer.

Add the flour along with the soda and spices and mix with a wooden spoon or spatula until a dough begins to form.

Knead with your hands until you form the dough into ball that isn't sticky.

Leave the dough in the refrigerator for 30 minutes to 1 hour.

Take out the dough and form balls the size of a walnut or a little smaller, roll each ball in the sugar and place them in a tray lined with baking paper.

Arrange the balls at a distance of 1.6″ (4 cm) from each other.

Bake in a preheated 340°F (170 °C) oven for 14-18 minutes or until the cookies crinkle and acquire a light golden color.

Remove from the oven and set aside for about 5-10 minutes, so they can cool slightly and transfer them onto a wire rack. Keep in mind that cookies are soft when you take them out of the oven, but they harden as they cool down.

Store the crinkle cookies in a food container with a lid.

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