Homemade Peanut Butter Cookies

Let’s make a “healthier” version of peanut butter cookies with a Gigi twist.
Peanut Butter Cookies
1 c peanut butter (I used Jif all natural)
3/4 c of sugar (I used whole earth monk fruit)
1 egg
1/4 finely chopped pecans
1/2 tsp caramel flavoring
Roll into balls (size depends on your preference of a smaller or larger cookie) and press with a fork making a crisscross design
lightly sprinkle top with sugar (optional)

Hey guys, it’s Gigi. Welcome back to my kitchen. Look who I’ve got with me today. For my followers that have been with me for a while, you already know. But for my new followers, this is Mr. Piggy. And I keep Mr. Piggy full of cookies uh for my husband and my grandchildren. And he is completely empty. So today I am going to be baking some peanut butter cookies with a twist. And what I mean by twist is I’m just going to add my own few ingredients to the traditional peanut butter cookie. Okay. All right. So let’s just hop right in. And what I’ve got is one cup of peanut butter. Now, I am using an allnatural crunchy peanut butter. Okay? And so, we’re going to put one cup of peanut butter into our mixing bowl. Usually, I like to try to do this in my glass mixing bowl so that you can um see what I’m doing, but it’s in the dishwasher. So, we are going to just use this little mixing bowl. And hopefully I’ve got the camera angled well enough so that you can see what I’m doing. But that’s one cup of crunchy peanut butter. Now, I was talking with Farm Cooking with Nan because y’all know she’s my buddy. We talk. And she was making some sugar-free uh peanut butter cookies. And I said, “Well, crazy thing. That’s my husband’s favorite. And I wonder if I use your recipe that you’re experimenting with, I change it up just a little bit. And wonder if he’ll even know the difference cuz peanut butter, he loves peanut butter cookies. Okay, so what I’m going to do is I’m going to be using I’ve got the whole earth monk fruit. This is a plant-based sugar alternative. Okay, this is what I’m using. Okay, I’ve got one cup of peanut butter, one cup of sugar substitute, monk fruit. I’ve got one and I know I use the crunchy peanut butter, but I love some nuts. Okay, love it. So, I’m going to add a little bit more nuts to mine. I’ve got a/4 of a cup of finely chopped pecans going in. I’ve got one egg going in. Last but not least, one more little twist for me. Y’all know I love all things caramel, right? Well, I love this caramel. It’s by Watkins. this caramel um flavoring. And I’m going to put a little splash of caramel flavoring in my cookies. Just a capful. That smells so good, y’all. So, that’s one capful. And then we’re going to give all of this a good mix until we’ve got it all combined. I’ve got my oven preheated to 350°. Okay. Um, I’ll let you know exactly how long these cook. I’m thinking 8 to 10 minutes, but we’ll we’ll see. My oven, y’all know my oven cooks a little fast, so it may take a little longer, a little more, a little less, but I’ll let you know exactly. Oh, these smells so good. So, just five ingredients. peanut butter, a cup of peanut butter, a cup of sugar, 1/4 of a cup of finely chopped pecans, one egg, and a splash of caramel flavoring. And I’m going to tell you, it already smells so good. So good. Okay, I’m going pull this forward now, just for the sake because I’m fixing to put my hands in it. I broke that egg. That’s not any big deal because the raw egg is in the cookies. But I’m still cuz my hands are a little sticky from the sugar and all the things. So, I’m going to give my hands a quick wash. Okay. So, we’re going to try to scoop out the I usually will use my uh um my little cookie scooper, but I’m going to roll these into round balls. I’m going to do about three across. Wow, guys. I’m telling y’all, that caramel flavor Then again, y’all know I love all things caramel, too. So, just trying to uniform them into about the same size. And then for the sake of time, I will roll these out and um come back with you. Okay. All right. I’ve got them all rolled out. Now, I’m going to take my fork and I’m just going to make crisscrosses in the cookies. Bring them a little closer so you can see what I’m doing. Okay. And uh I’m going to just press them down. make little crisscrosses. Just taking my fork going one way and then the other way. And guys, once I get that done, I’m going to pop them into my 350°ree oven. And when they are done, I will come back and we will test them together. Okay. And before I pop them in the oven, I’m going to sprinkle uh the top of them with some allnatural brown sugar. Okay. So, that’s what I’m going to do. I’m just going to take a little spoonful of this brown sugar. I’m going to put a little bit in my hand. And this is just an allnatural brown sugar. And I’m just going to lightly sprinkle the tops of these cookies with just a little dusting of brown sugar. Okay. Okay. And then all I did was just toss that out of my hand into the rest of my batter because I’m going to be making another tray of these cookies. Okay. So, let’s pop these in the oven and I’ll come back and we’ll taste them together. Okay, I’m back. Our cookies are out of the oven. It’s smelling really good in my house. Y’all look at these peanut butter cookies. And for all my old followers, you know, when I bake cookies, I can’t have cookies without milk because milk and cookies just go hand in hand. And we’re going to have to pour us up a little milk. Y’all know I like the Maple Hill organic milk. So, we’re going to pour us up a little bit of milk and we’re going to have some cookies and milk. Okay. And before I close this video out and totally forget, I want to show y’all my little hand towel. My little Georgia. It’s got the state of Georgia on it. Says home. I got that at a local uh antique little flea market store here. All right. So, let’s pour us up a little milk. Just like we always do when we make cookies, we’ve got to have cookies and milk. So, here it goes. Remember, one one cup of peanut butter, one cup of uh sugar substitute. I use the whole earth um cap full of caramel uh flavoring. One egg. And did I miss anything? Peanut butter. Did I say peanut butter? Cuz these are peanut butter cookies. So anyhow, guys, let’s give them first of all, let’s take a look at the inside of them. [Music] Smells so good. Smells so good. They’re still warm, too. Nothing like a warm peanut butter. Well, any cookie delicious. When it comes to cookies, you can play around with them, experiment with them, put whatever you want to in them. I took a traditional peanut butter cookie and just gave it just a little bit of twist to amp up the flavor. And that caramel, that little hint of caramel, cuz y’all know I love all things caramel. And just that little flavor of caramel flavoring coming through is delicious. I’m going to let these completely cool. I’m going to put them in Mr. Piggy. And when my husband says after we eat supper, we got anything sweet to eat. I’m going to say we sure do. It’s healthy. Peanut butter, sugar substitute, an egg, pecans, and caramel flavoring. That’s all that’s in these delicious cookies. They are delicious, guys. make you some peanut butter cookies. Get you some milk. Do a little dunking and enjoy. Well, listen. Thank you for hanging out with me one more time as we did another recipe together. If I can encourage you before I go, be the hands and feet of Jesus. Be his mouthpiece. Show some love and kindness to somebody today. You will not have to look very far to find somebody who stands in need. Let God use you to be a blessing to someone else. I’ll see you again soon. Back in my kitchen. This is Gigi. Love you guys. Bye bye.