Cinnamon Raisin Swirl Peanut Butter Cookies
A surprise cinnamon and raisin twist on the old favorite peanut butter cookie. Cinnamon Raisin Swirl Peanut Butter Cookies are a cinch to make, but manage to disappear even quicker. Make a batch (or two) today!!
I was thrilled when FoodNetwork.com invited me to their Virtual Back to School lunch table! They’ve asked several from the online food community to share one recipe each to make up a Back to School lunch (for children or adults). Well, you know me, and I had to bring the dessert! What’s a good back to school lunch without a great cookie?!
You can pack just about anything in a lunchbox with all the insulated lunchboxes available these days for cool kids and adults alike! When it comes to school lunches, though, I can’t help but think of cookies as being the perfect, packable snack! Many cookies are sturdy enough to stand up to being stuffed into a lunch bag, don’t take up much space, and they are easy to eat . You can bake a batch over the weekend and have them around all week for lunches or after school snacks– if they last that long!
These quick crispy cookies are perfect for sharing with kids or adults (just be sure the recipient doesn’t have a peanut allergy). They are great at soaking up milk if you like to dunk, but they are also wonderful on their own.
Use almond butter or sun butter if your school is peanut free, OR save these for a great after-school snack.
Since Allison switched to a new school this year, she likes to take homemade treats to share with her new friends in the lunch room (yes, you CAN buy high school friends with sugar *wink*). If you have little ones in grade school, Crafting Chicks “Smart Cookie” free printable tags make them an extra cute Back to School treat.
Do yourself a favor and make these cookies! If you don’t have cinnamon raisin peanut butter, just use creamy peanut butter and add cinnamon and a few raisins to the recipe (below).
The Communal Table
This recipe is participating in Food Network’s virtual Back to School party, The Communal Table. Check all the wonderful, recipes below. What are you making for back to school? Tweet me @TidyMom @FoodNetwork #pullupachair and let us know! and follow the Let’s Go Back to School Pinterest Board
Made by Michelle: Almond Butter and Banana Sandwiches
Chez Us: Healthy Tuna Salad
And Love It Too: Healthy Lunchbox 2012: The Ultimate Collection
Napa Farmhouse 1885: Back to School Roasted Chicken Legs
Bacon and Souffle: Gruyere Grilled Cheese With Apple Salad
Zaika Zabardast: Fresh Corn Cakes With Black Bean Salad Tossed in Cumin Vinaigrette
Jeanette’s Healthy Living: Spicy-Korean “Ramen” Noodle Soup
Haute Apple Pie: Edamame Hummus
Feed Me Phoebe: Deviled Egg Salad Sandwiches
Creative Culinary: Margarita Watermelon
Big Girls Small Kitchen: Swiss Chard Turnovers With Parmesan and Pistachios
- 1¼ cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup cinnamon raisin peanut butter (or plain peanut butter)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 teaspoon vanilla
- coarse sugar (or granulated sugar) for garnish - optional
if using plain peanut butter add:
- 3/4 teaspoon cinnamon*
- 1/8 to 1/4 cup raisins*
- Heat oven to 375°
- Combine flour, soda, and salt, in a large bowl. Stir and set aside.
- In a large mixing bowl, cream together butter, peanut butter, and sugars and beat until fluffy
- Add egg and vanilla; beat until well incorporated.
- Add dry ingredients (and cinnamon & raisins if needed*) and beat until well combined.
- Shape dough into one inch balls (a cookie scoop works great for this) and roll in coarse sugar, if desired.
- Place balls 2 inches apart on parchment lined (or greased) cookie sheet. Crisscross using the tines of a fork, press each cookie down.
- Bake for 10 minutes. Cool 1 minute before transferring to a wire rack to cool completely.
- Store in an airtight container (they will become more crisp with time) and should keep for about a week.
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