Frugal Foodie Mama: Peanut Butter Chai Cookies {The Leftovers Club}

Thursday, September 5, 2013

Peanut Butter Chai Cookies {The Leftovers Club}

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A few months back, I was hanging out on Twitter when I saw someone post a recipe link for Chai Peanut Butter.  
Chai Peanut Butter?!?
Needless to say, I was super excited to click on the link and then within almost the same instant completely and utterly let down...
It was CHIA Peanut Butter!
The person who tweeted out the recipe spelled chia wrong.
Yep.  Bummed.

I have pretty much been obsessed with using that flavor combination in a recipe ever since. ;)
When I received my pairing for this month's The Leftovers Club and she stated in her email that she loved peanut butter and cinnamon, I knew it was time to make my Peanut Butter Chai dream a reality...
Thus my Peanut Butter Chai Cookies were realized.

These cookies are softy and chewy, close to a bakery style.  There is a slight hint of spice to the peanut butter, and I am happy to say peanut butter and chai make perfect bed mates. ;) 

Peanut Butter Chai Cookies

by Frugal Foodie Mama
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Ingredients (2 dozen cookies)
  • 1/2 cup butter, softened
  • 1 cup creamy peanut butter
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tbsp milk
  • 1 tsp vanilla
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1 tsp ground cardamom
  • 1/2 tsp black pepper
  • Turbinado sugar or large crystal sugar, for topping the cookies
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

In large bowl, cream together the butter & peanut butter. Beat in the sugars until fluffy.
Add in the egg, milk, & vanilla and mix well.

In a smaller bowl, whisk together the flour, baking soda, baking powder, salt, all the spices, and the black pepper.

Beat half the flour mixture into the wet ingredients. Then add the rest of the flour mixture and mix. Do not over mix.

Sprinkle the turbinado sugar onto a small plate.
Roll the dough into balls slightly larger than a tablespoon. Press one side of the cookie dough ball into the sugar, flattening slightly. Continue this for the rest of the dough.
Place the sugared cookie dough balls on your prepared baking sheet, at least 2 inches apart.

Bake for 10-12 minutes, or until the edges of the cookies are slightly browned.
Allow to cool on a wire rack.
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Recipe adapted from THIS ONE on Pinch of Yum.

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These cookies were seriously amazing!  I have never baked a better peanut butter cookie in my life. 

If you loved this recipe, you might also like my...

Be sure to check out all the other amazing recipes in this month's The Leftovers Club below!