These cookies were an experiment with the new Chocolate cream cheese(in the tub) and and pineapple cream cheese(in the jar) they came out great. Will be trying out another cream cheese flavor next- strawberry. Mmmmmmm.
Photo shows pineapple in the front and chocolate peanut butter in back.
creamy peanut butter(i use jiff) not natural,or organic
brown sugar, firmly packed
coconut extract, or vanilla
all purpose flour
1 1/2 tsp
flaked coconut, chopped
How To Make peanut butter washboard cookies
Preheat oven to 375^.
In a large mixing bowl, cream butter,cream cheese and peanut butter; add sugar and beat until light and fluffy.
Add eggs; mix well.
Combine flour,baking powder,baking soda and salt; add alternately with coconut milk and extract to the creamed mixture; fold in coconut.
Cover and chill for 2-4 hours. Shape into 1-inch balls. Place 2-inches apart on lightly greased baking sheets; flatter lightly with the bottom of an oiled glass dipped in sugar.
Lightly press tines of fork down cookie to form groves with fork.
Bake at 375^ for 8-10 minutes or until lightly browned. Cool 1 minute before removing to paper bag or wire rack to cool. These cookies freeze well.
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