Triple Peanut Butter Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 C unsalted butter (2 sticks), at room temperature, softened3 C peanut butter (chunky or smooth, but not natural style with oil separated from solids)2 C flour (I use White Lily, as it's lighter - more like cake flour, but All-Purpose is fine)1 C brown sugar, packed1 C granulated sugar (white)2 eggs, room temperature1 tsp. vanilla extract1 tsp. baking powder1 tsp. salt
Preheat oven to 350. Line cookie sheets with parchment paper. Using mixer, beat unsalted and peanut butters, and vanilla together until lightened and creamy. Add the sugars, and mix well. Scrape down sides of bowl. In a separate, medium-sized bowl, mix flour, baking soda, and salt. Add half of the flour mixture to the peanut butter mixture. Add eggs, one at a time, beating well after adding each egg. Beat in remaining flour mixture.
Scoop out cookie dough, and form into 1 3/4-inch balls using hands. Place balls about 2 inches apart on cookie sheet, and lightly flatten with fork, creating a crosshatch pattern. Bake for approximately 14 - 16 minutes, until golden brown on top. Remove cookies from sheet and allow to cool on cooling rack. Serve within three days, or freeze.
Serving Size: Makes 4 dozen cookies.
Number of Servings: 48
Recipe submitted by SparkPeople user SOFONISBA_7.
Scoop out cookie dough, and form into 1 3/4-inch balls using hands. Place balls about 2 inches apart on cookie sheet, and lightly flatten with fork, creating a crosshatch pattern. Bake for approximately 14 - 16 minutes, until golden brown on top. Remove cookies from sheet and allow to cool on cooling rack. Serve within three days, or freeze.
Serving Size: Makes 4 dozen cookies.
Number of Servings: 48
Recipe submitted by SparkPeople user SOFONISBA_7.
Nutritional Info Amount Per Serving
- Calories: 190.9
- Total Fat: 12.7 g
- Cholesterol: 19.8 mg
- Sodium: 143.7 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 1.1 g
- Protein: 5.1 g
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