Peanut Butter Hemp Cookies
A delicious peanut butter cookie that is sure to boost your fibre and iron intake!
- 1 cup butter, softened
- 2 cups peanut butter, crunchy or smooth (at room temperature)
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tbsp milk
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup River Valley Specialty Farms Hemp Hearts
- 3/4 cup white chocolate chips or chocolate chopped into small pieces
- 1/3 cup chopped peanuts
- Coarse or flaky salt for sprinkling
Cream the butter with peanut butter and both sugars. Beat on high for 2 minutes, occasionally scraping down the sides of the bowl. Add eggs, milk and vanilla. Beat another 2 minutes, scraping the sides of the bowl once or twice again. Stir together well the flour, baking soda, baking powder, salt and hemp hearts; add to the butter mixture and mix on low speed just until combined. Stir in the white chocolate chips and peanuts by hand just until smooth and incorporated; chill dough for 30 minutes.
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
Using a small ice cream scoop (about 1/4 cup), portion out the cookie dough and place on prepared cookie sheets about 3 inches apart. Flatten cookies with your hand so they are about 1/2 high. Use a fork to lightly make a cross hatch pattern on top of the cookies. Sprinkle with flaky salt.
Baking one baking sheet at a time for 8 to 10 minutes, until the middle is set and edges are lightly browned. Remove pan from oven and let the cookies cool completely on the pan on a wire rack.
Store cookies in an airtight container on counter for up to 2 days, or freeze for up to a month.