Cinnamon and raisins add a delicious twist to these soft, chewy peanut butter cookies.
I’m a huge fan of peanut butter– if I can add peanut butter to something, chances are that I do. I love to experiment with it, but I also love the classics: I’ve never grown out of the good old peanut butter sandwich. Adding cinnamon and raisins is one of the ways I like to make my peanut butter fancy, though, and why should sandwiches have all the fun?
- ½ cup creamy peanut butter
- ½ cup pure maple syrup
- ¾ cup flour of choice (I used white whole wheat)
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup raisins
- Preheat oven to 350° and grease cookie sheets with cooking spray.
- In a mixing bowl, combine the peanut butter and maple syrup until smooth.
- Add the flour, brown sugar, cinnamon, baking soda, and salt and stir until just combined. Fold in the raisins.
- Place spoonfuls onto the cookie sheets and flatten.
- Bake for 5 minutes, cool on the sheet for another 3-5, then transfer to a wire rack to cool completely.