Blue Cornmeal Peanut Butter Cookies

I’m flying home next week (woo hoo!) and will only be at work on Monday (so sad). There have been several hints recently that I haven’t been bringing in any treats, and in truth – I haven’t. I’ve actually been doing other things with my time as of late.

Because it’s been a while since I’ve baked and because my coworker Minnie did a huge favor for me today, I decided I should bring something in on the one day I have to work next week.

After making my Chocolate Peanut Butter Chip Brown Butter Cookies earlier this evening, I decided 27 cookies would not feed my entire department along with all the other people I talk to/associate with on a regular basis. In an effort to find something new and interesting to make and to use ingredients already in my cupboard, I found a recipe for Peanut Butter Cornmeal Cookies which sounded rather intriguing. (Thank you for sharing, Donalyn!) I tweaked the recipe slightly to fit ingredients I already had in the house – though the original recipe sounds absolutely fabulous.

1. Heat oven to 350 degrees.
2. Cream together sugars and better. Beat until light and fluffy. Add sugar and beat. Scrape down the sides to ensure the mixture is thoroughly combined while mixing.
3. Add eggs and vanilla and then dry ingredients. Dough should be relatively stiff. If not, add more flour or cornmeal.
4. Drop by the tablespoon full onto a cookie sheet lined with parchment paper. With the back of a fork, press the tines into the cookie dough in a criss-cross shape to flatten. Sprinkle with Turbinado sugar. Bake for 7 to 8 minutes or until desired doneness. Let cool on the cookie sheet for a few minutes before transferring to a wire rack to cool.

There are no words for me to describe how delicious these cookies are. You really ought to just take my word on it and try them. If you like peanut butter cookies, you’ll love these. The cornmeal lends an extra nutty taste and slightly grainy texture.

Recipe rating: 