Three cookie varieties I grew up with were Toll House Chocolate Chip Cookies, Quaker’s recipe for Vanishing Oatmeal Raisin Cookies and Peanut Butter Blossom Cookies.
This trinity of classic cookies, all simple to throw together with easily sourced ingredients, were the first ones I learned to make as a child. It’s no surprise I return to those recipes again and again. Sometimes I am in the mood for creating the classic versions, or, in the case of introducing these cookies experiences to someone for the first time (non-Americans).
Other times, I like to riff on them, adding unexpected or exotic ingredients. I don’t know when this peanut butter rosemary combination made its way into my imagination, but I am glad it did.
Two batches later, these are ready to share with you.
The rosemary taste is not overwhelming but the flavor is strong enough to stand up to the peanut buttery explosion without competing with it. They taste slightly herby and wow, are they fragrant!
Peanut Butter Rosemary Cookies
Ingredients
- 1+ 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup chunky peanut butter
- 1/2 cup unsalted butter room temperature
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely chopped fresh rosemary
- 1/4 cup white granulated sugar or rosemary sugar* for rolling.
Instructions
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Whisk together flour, baking soda, and kosher salt.
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Mix sugars with peanut butter and unsalted butter until creamy.
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Beat in vanilla extract and the egg.
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Mix in the chopped fresh rosemary.
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Wrap the dough in plastic cling film. Chill at least 2 hours.
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Line two baking sheets with parchment paper. Preheat the oven to 350F.
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Pour the sugar or rosemary-flavored sugar out onto a flat plate.
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Form 1" dough balls, roll in the sugar, and place on a baking sheet. Use a fork to flatten the cookie and create a criss-cross pattern on top.
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Bake 8 minutes or until the cookies start to turn light golden brown.
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Transfer to a wire rack. Let cool completely.
Recipe Notes
*To make Rosemary Sugar:
Combine 1/4 cup white granulated sugar with one teaspoon of finely chopped rosemary in a sealed jar for one week. Shake occasionally. The sugar will be scented with the flavor of rosemary.
If you like this recipe, check out some of my other riffs on classic cookie recipes below:
Peanut Butter Cookies Sandwiches with Vodka Buttercream Filling
Blueberry Chocolate Chip, Potato Chip Cookies
Melon White Chocolate Chip Cookies
Port Wine Chocolate Chip Oatmeal Cookies
Pistachio Oatmeal Espresso Cookies
Flax Seed Date oatmeal Cookies
2 comments
Is it baking soda or baking powder?
Soda. Thank for your eagle eye. I have updated the recipe.