My lease ended a week before I am supposed to move back on Biola’s campus for RA training. Basically, I needed to get rid of a lot of my groceries. Which really means, I needed to use all of my supplies and ingredients for baking, as I am an avid baker (seriously, I have enough baking powder and molasses to last me until 2050). I noticed that I also had an entire jar of peanut butter that was going to expire within the next couple weeks. My destiny was clear, I had to make peanut butter cookies. So, I got a little adventurous with the recipes, here they are for your enjoyment.

Cinnamon-Sugar Peanut Butter Cookies:

1/2 cup peanut butter

2 tbs butter

1 cup brown sugar

2 eggs

1 tsp vanilla

1 1/2 cup flour

1 tsp baking powder

2 tsp cinnamon

To Sprinkle On Top: 1 tsp white sugar + 1 tsp cinnamon

1. Preheat your oven to 350*F and prep a cookie sheet by buttering lightly.

2. In Bowl 1, mix together the peanut butter, butter, sugar, eggs, and vanilla. In Bowl 2, mix together the flour, baking powder, and cinnamon. Combine B1 and B2, mix thoroughly together. In a small bowl, mix together the 1 tsp white sugar and 1 tsp cinnamon.

3. Roll out dough in 20-3- small balls. Press the cookies with a fork to create a crosshatch pattern and then sprinkle the cinnamon-sugar mixture on top of the cookies.

4. Bake for 8-10 minutes.

Chocolate Peanut Butter Cookies:

1/2 cup peanut butter

2 tbs butter

1 cup white sugar

2 eggs

1 tsp vanilla

1 1/2 cup flour

1 tsp baking powder

1/4 cup cocoa powder

To Sprinkle On Top: 1 tsp white sugar

1. Preheat your oven to 350*F and prep a cookie sheet by buttering lightly.

2. In Bowl 1, mix together the peanut butter, butter, sugar, eggs, and vanilla. In Bowl 2, mix together the flour, baking powder, and cocoa powder. Combine B1 and B2, mix thoroughly together.

3. Roll out dough in 20-3- small balls. Press the cookies with a fork to create a crosshatch pattern and then sprinkle the extra sugar on top of the cookies.

4. Bake for 8-10 minutes.