VIDEO RECIPE Five-Spice Peanut Butter Cookies
Five-spice is made with a rotating cast of characters depending where you are but in this recipe Caroline Wright grinds together star anise, cinnamon, fennel, black peppercorns, and cloves.
The spice blend is added to a simple peanut butter cookie recipe made with Peanut Butter & Co Mighty Maple. Before baking, the dough is rolled into a sugar-spice mixture using a portion of the five-spice.
With the spiced flavor and the Peanut Butter & Co Mighty Maple echoing the sort of molasses flavor spice cookies are known for, you can think of this as a peanut butter cookie that went through a gingersnap-type makeover.
- Yield:24 Cookies
- Prep Time:10 Minutes
- Cook Time:15 Minutes
- Total Time:25 Minutes (Plus Cooling Time)
2 star anise, broken into pieces
8 whole cloves
1 (1-inch) stick cinnamon, crushed
6 black peppercorns
1/8 tsp. fennel seed
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 cup dark-brown sugar, firmly packed
1/2 cup (1 stick) unsalted butter, room temperature
1 cup Peanut Butter & Co Mighty Maple
1 large egg
3 tbsp. granulated sugar
Preheat oven to 350°F. Combine anise, cloves, cinnamon, peppercorns and fennel seed in a spice grinder and pulse to grind to a fine powder. (You should have about 2 teaspoons.) Combine 1/2 teaspoon spice mix with granulated sugar; set aside.
In a medium bowl, whisk together flour, baking soda, and remaining spice mix; set aside. In the bowl of an electric mixer, combine brown sugar, butter and peanut butter. Beat on medium speed until light and fluffy, about 3 minutes. Add egg and mix until incorporated. With mixer on low speed, gradually add flour mixture just until combined.
Using a cookie scoop or level tablespoon measure, portion dough into 1-inch balls. Roll balls in reserved sugar-spice mixture, and transfer to parchment-lined baking sheets, spacing about 1-inch apart. Use the bottom of a glass to flatten cookies to about 1/2-inch thick; sprinkle tops of cookies with additional spiced sugar mixture. Bake until cookies are fragrant and beginning to brown on the edges, about 12 minutes. Let cookies cool 5 minutes on baking sheet before transferring to a wire rack to cool completely.