Not Your Average Peanut Butter Cookie...


Yesterday it was rainy and gloomy here in Portland.  Instead of wishing for sunshine, I used it as an excuse to make a batch of cookies!

My favorite flavor of Wild Squirrel to bake with is Cinnamon Raisin.  The cinnamon adds a little something extra to your average p.b. cookies and the raisins make them extra moist and delicious!

I brought them to a meeting yesterday and all 50 of them were gone within 10 minutes!   I took that as a good sign ;)  I was repeatedly asked what the secret ingredient was and I responded…well, Wild Squirrel Peanut Butter of course!

Wild Squirrel Cinnamon Raisin Peanut Butter Cookies
(Gluten and dairy free!)

2 cups Wild Squirrel Cinnamon Raisin Peanut Butter
2 cups of sugar
2 eggs
2 teaspoons baking soda
1 teaspoon of vanilla
3/4 cup chopped roasted salted peanuts
Dash of salt


  1. Preheat oven to 350 degrees F. Grease cookie sheets.

  2. In a medium bowl, stir Wild Squirrel peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Stir in chopped peanuts. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork.  (My favorite part!)

  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

  4. Sit down with one of your freshly baked cookies and enjoy!

These cookies are wonderful because it’s a classic cookie recipe with an unexpected “cinnamon-y” twist.   I promise, everyone who tries one will be saying… “Yuuummmmm!”

Have an AWESOME Tuesday!


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