peanut butter washboard cookies
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.
prep time
15 Min
cook time
10 Min
method
Bake
yield
9 dozen
Ingredients
- 1/4 cup butter, room temperature
- 1/2 cup chocolate cream cheese
- 1/4 cup creamy peanut butter(i use jiff) not natural,or organic
- 2 cups brown sugar, firmly packed
- 2 large eggs
- 1/4 cup coconut milk
- 1 teaspoon coconut extract, or vanilla
- 4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 cup flaked coconut, chopped
How To Make peanut butter washboard cookies
-
Step 1Preheat 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.
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Step 2Combine flour,baking powder,baking soda and salt; add alternately with coconut milk and extract to the creamed mixture; fold in coconut.
-
Step 3Cover 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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