Peanut Butter Rye Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 stick (4 ounces) unsalted butter, softened1/2 cup peanut butter1/2 cup brown sugar, lightly packed1/2 cup granulated sugar1 teaspoon vanilla extract1 large egg1/4 teaspoon salt1/2 teaspoon baking powder3/4 teaspoon baking soda5.6 ounces weight (about 1 1/3 cups) rye flour2 teaspoons of caraway seeds
Preheat oven to 375 degrees F.
In a mixing bowl, using an electric mixer, beat the butter, peanut butter, brown sugar and sugar until creamy. Beat in the vanilla. Add the egg and beat just until it is mixed in, then beat in the salt, baking powder and soda. By hand, stir in the rye flour and the seeds. Dough should be very easy to handle – neither too dry and definitely not sticky. Hopefully you’ve weighed it with a scale.
Roll the dough into about 24 balls using an even tablespoon. Arrange the balls 2 ˝ inches apart on ungreased cooking sheets and with a fork, press to make the criss-cross pattern.
Bake cookies for 8 to 10 minutes or just until edges are browned. Remove to a rack to cool. Let cool completely before serving (they’re better cooled, in my opinion).
Makes about 24
Serving Size: makes 24 2 inch cookies
Number of Servings: 20
Recipe submitted by SparkPeople user WILDFLOWERR_.
In a mixing bowl, using an electric mixer, beat the butter, peanut butter, brown sugar and sugar until creamy. Beat in the vanilla. Add the egg and beat just until it is mixed in, then beat in the salt, baking powder and soda. By hand, stir in the rye flour and the seeds. Dough should be very easy to handle – neither too dry and definitely not sticky. Hopefully you’ve weighed it with a scale.
Roll the dough into about 24 balls using an even tablespoon. Arrange the balls 2 ˝ inches apart on ungreased cooking sheets and with a fork, press to make the criss-cross pattern.
Bake cookies for 8 to 10 minutes or just until edges are browned. Remove to a rack to cool. Let cool completely before serving (they’re better cooled, in my opinion).
Makes about 24
Serving Size: makes 24 2 inch cookies
Number of Servings: 20
Recipe submitted by SparkPeople user WILDFLOWERR_.
Nutritional Info Amount Per Serving
- Calories: 137.4
- Total Fat: 8.2 g
- Cholesterol: 21.7 mg
- Sodium: 122.9 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 1.5 g
- Protein: 2.6 g
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