Lunch: Brown Sugar Peanut Butter Crisps

This recipe includes fertility superfoods such as:

Cinnamon, Nuts

Health and fertility benefits of Brown Sugar Peanut Butter Crisps

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2 1/2 cups all-purpose flour
Fine salt
1 teaspoon baking soda
1 cup unsalted butter, softened
1 1/3 cups granulated sugar
1 cup packed dark brown sugar
1 cup creamy peanut butter
2 large eggs
2 teaspoons pure vanilla extract
2 cups peanut butter chips
1 teaspoon ground cinnamon
1/3 cup chopped dry roasted peanuts

Instructions

Preheat the oven to 375 degrees F. Line 4 cookie sheets with parchment paper.
Whisk the flour, 1 1/4 teaspoons salt, and the baking soda together in a medium-size mixing bowl and set aside.
Cream the butter using an electric mixer on medium speed until light and fluffy. Add 1 cup granulated sugar and the brown sugar and continue beating for 5 minutes. Add the peanut butter and mix well. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
Stir in the flour mixture and then the peanut butter chips until just combined. Cover and refrigerate the dough for 1 hour.
Mix the remaining 1/3 cup granulated sugar and cinnamon together in a small dish and set aside. Using a large cookie dough scoop, about 2 tablespoons, scoop and shape the dough into balls.
Roll the dough balls in the cinnamon-sugar mixture, then place on a baking sheet about 3-inches apart. Flatten the dough balls slightly using the bottom of a glass that has been dipped in the cinnamon-sugar mixture. Sprinkle the flattened cookies with some of the remaining cinnamon-sugar mixture and then with the chopped peanuts.
Bake until the cookies are puffed and soft in the center, but just set around the edges, 14 to 17 minutes.
Cool the cookies on the baking sheets for 5 minutes. Then remove to wire racks to cool completely.
Cook's Note: Three types of peanut flavors make this cookie a delight! It won first place for me at the Ohio State Fair last year! The well thought out ingredient list makes this cookie unique. The creamy peanut butter, peanut butter chips and chopped peanuts on the top triple team your taste buds for a nutty flavor sensation! The dark brown sugar gives the dough an extra flavor punch. Rolling the dough balls in the cinnamon-sugar mixture and then sprinkling the remaining mixture on the tops of the cookies really give it that extra special flair and touch!

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