Creative in the Kitchen

Snow-day baking; Peanut Butter Twist cookies


When was the last time you had a really good peanut butter cookie?  Really nutty, totally satisfying, not the bland-fake-beige-too sweet version?  It took some creativity but my daughter came up with this very unusual version of peanut butter cookies that have a healthy twist.  I am never going back.

Happy baking…day one of two more snow days.

Whitney’s funky peanut butter cookies

Combine in a medium-sized bowl mixing each ingredient in as you go (I did by hand but a mixer will make quick work of it):

  • 1/2 cup very soft butter, salted or unsalted
  • 1 cup creamy peanut butter, salted
  • 1/2 cup packed dark brown sugar
  • 1/2 cup white sugar
  • 1 egg; best at room temperature
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract

Mix together then stir into the above mixture:

  • 1/2 cup white rice flour
  • 1/2 cup unbleached white flour (traditional wheat)
  • 1/2 cup almond flour (meal)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda

Once this is all blended then fold in (I used my hands) :

  • 3T millet
  • 3T chia seeds
  • 1 cup dark or semi-sweet chocolate chips
  • 1/2 cup coarsely chopped (or slivered) almonds.  Peanuts could be used too.

Whitney says, “Omit the seeds and nuts if you want a traditional PB, but definitely keep the flour combo and almond extract – it makes it more peanutty. The millet also actually creates a rad texture and oddly great nuttiness, me thinks.”

Form into 1″ balls then smash down with a fork on a greased cookie sheet.  Bake at 350° for 9 minutes for a soft cookie with nice crunch from the additions.  Bake 11 minutes for a more crunchy cookie.  YUM!


forgive the IPhone photos…slightly distorted.

5 thoughts on “Snow-day baking; Peanut Butter Twist cookies”

  1. Mmmmmmm, they look and sound so good…. and I have always LOVED peanut butter cookies! Read the recipe with great hopes, since Whitney has contributed gluten free recipes in the past. You say to stick with the flour blend, but have you ever tried a glu-free version? Would love to try it. Lynn

    1. I would try replacing the wheat flour with one of your gluten-free baking mixes. I bet it would work! I think what she meant about keeping the flour mixture is to keep the rice flour and almond flour… Post again when you try it and let us all know!

      1. To me, there’s nothing more delightful than the smells of something delicious in the slow cooker wafting through the house on a snowy day. And tonight, all I have to do is throw together a salad, open a nice hearty Cab, and enjoy! 😊

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