Peanut Butter Pine Cone Cookies |
Prep time: 2 hours
Cook time: 12 mins
Total time: 2 hours 12 mins
Peanut Butter Cookies
- ¾ cup butter, room temperature
- ¾ cup granulated sugar
- ¾ cup firmly packed brown sugar
- 1 cup SKIPPY® Natural Creamy Peanut Butter Spread
- 2 eggs
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
Base
- 1 cup peanut butter
- 1 cup powdered sugar, plus extra for garnish
- 7 thick pretzel sticks
- Cream together the butter and sugars in a stand mixer or in a bowl with an electric mixer.
- Add the peanut butter and continue to mix on low speed.
- Add the eggs and vanilla.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Slowly add the flour mixture to the mixer while mixing on low speed.
- Chill in the refrigerator for 30 minutes.
- Roll dough out on a floured surface to ¼-inch thickness and cut 1-inch squares.
- Preheat oven to 350 degrees F.
- Bake for 12 minutes, until golden and firm.
- Cool the cookies on a wire rack.
- In the meantime, mix 1 cup peanut butter with 1 cup powdered sugar.
- Form a handful of the mixture around 1 pretzel sick, forming a thicker base at the bottom and a thinner base at the top so it looks like a cone shape (see photo).
- Use extra peanut butter to stick the cookies onto the pretzels, starting at the bottom and working your way up in a circle.
- Sprinkle powdered sugar over the pine cones and keep in the refrigerator until ready to serve.
Makes 7 pine cones
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/peanut-butter-pine-cone-cookies/
3.4.3174