A couple of notes about these cookies. To be honest, I am actually not a big peanut butter cookie person. They always seem dry and chalky to me, and just not sweet enough. I made some adjustments to a standard version of this particular dessert in order to please the whole household, and... They are soft, chewy, and peanut butter-y, and the cinnamon streusel topping gave it the perfect amount of sweetness that I wanted. All in all, they are completely gone and we all loved them! Keeper.
Makes 16-20 cookies
1.5 cups blanched almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup smooth peanut butter
1/3 cup light brown sugar, packed
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/4 cup brown sugar
2 tablespoons white granulated sugar
1/2 teaspoon cinnamon
1/4 cup smooth peanut butter
1 tablespoon butter, room temperature
Preheat the oven to 350 F.
Combine all of the ingredients for the struesel in a bowl, and mix together with your hands, or cut together to combine with two knives. This mixture should be nice and crumbly. Set aside.
In a large bowl, mix together the melted butter, peanut butter, and vanilla extract.
Next, mix in both sugars, salt, and baking powder until combined. Add in the almond flour in batches and mix well, and finally, add in the eggs and combine completely.
Roll the batter into 1 - 1.5" balls, place on a cookie sheet, and slightly flatten with a fork making the classic peanut butter cookie criss-cross. Add a pile of the streusel topping to each cookie.
Bake for 10-12 minutes. Give each cookie a sprinkle of sugar, transfer to a cooling rack to cool slightly, and enjoy!