Peanut Butter Rosemary Cookies

by Lora Wiley-Lennartz

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.

My mother was a working mom with little time to luxuriate in the kitchen. However, she was also extremely nutrition conscious. Aside from some boxed pastries she occasionally picked up from the Entenmann’s Factory store, located by the school where she taught, everything sweet at home was homemade. My European Grandmother loved those pastries, by the way.

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

Course Cookies, Snack
Cuisine American
Keyword peanut butter, peanut butter cookies, Rosemary, rosemary cookies
Prep Time 20 minutes
Cook Time 8 minutes
Chill Time: 2 hours
Servings 1 dozen
Author Lora Wiley-Lennartz

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

  1. Whisk together flour, baking soda, and kosher salt.

  2. Mix sugars with peanut butter and unsalted butter until creamy.

  3. Beat in vanilla extract and the egg.

  4. Mix in the chopped fresh rosemary.

  5. Wrap the dough in plastic cling film. Chill at least 2 hours.

  6. Line two baking sheets with parchment paper. Preheat the oven to 350F.

  7. Pour the sugar or rosemary-flavored sugar out onto a flat plate.

  8. 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.

  9. Bake 8 minutes or until the cookies start to turn light golden brown.

  10. 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.

 

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2 comments

Unknown April 8, 2017 - 8:04 pm

Is it baking soda or baking powder?

Reply
admin April 11, 2017 - 10:32 am

Soda. Thank for your eagle eye. I have updated the recipe.

Reply

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