Peanut Butter Cherry Cookies
A cherry-lover’s spin on traditional peanut butter cookies. Don’t skip the sea salt flakes; they enhance the nuttiness of the cookie. Of course, if you don’t have flaky salt on hand you could make your own flaky table salt. If you’re in a hurry (or want to slightly reduce the sodium intake) another option is to reduce or omit the black cherry oil to allow more of the peanut flavor to emerge. Regardless, you’ll wind up with a delicious cookie.
James entered these cookies into the New Holland Farmer’s Fair in 2022 and was awarded a second-place ribbon.
- 1c (184g) vegetable shortening
- 1c (198g) granulated sugar
- 1c (213g) dark brown sugar
- 2 large eggs
- 1t almond extract
- ⅛t LorAnn's black cherry oil
- 2t baking soda
- ½t salt
- 1c (270g) creamy peanut butter
- 3c (360g) all-purpose flour
- ½c candied cherries, chopped
- sea salt flakes
- Preheat oven to 350°F.
- In a medium-sized bowl, cream together the shortening, sugars, eggs, almond extract, cherry oil, baking soda, salt, and peanut butter.
- Add the flour, stirring to combine.
- Stir in the chopped candied cherries.
- Drop the dough by the tablespoon onto a prepared baking sheet.
- Sprinkle a few flakes of sea salt onto each cookie.
- Bake the cookies for 10 minutes or until lightly browned.
- Remove them from the oven and allow to cool.