Peanut Butter Cookie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
8 serving Kerrygold Salted Butter (Serving Size 1 TBSP) 16 tbsp Jiff Natural Peanut Butter .75 cup, unpacked Brown Sugar 1 medium Egg, fresh, whole, raw 3 tsp Vanilla Extract 1 tsp Baking Soda 1.5 cup Organic All-Purpose White Flour .25 cup sodelicious vanilla yogurt alternative (225g) .5 tsp Salt, "Real Salt"
Cream butter, peanut butter, yogurt, and sugars together in a bowl; beat in egg and add vanilla.
In a separate bowl, sift flour, baking soda, and salt; stir into butter mixture. Put dough in the refrigerator for 1 hour.
Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Serving Size: Makes approx. 36 cookies
Number of Servings: 36
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
In a separate bowl, sift flour, baking soda, and salt; stir into butter mixture. Put dough in the refrigerator for 1 hour.
Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.
Serving Size: Makes approx. 36 cookies
Number of Servings: 36
Recipe submitted by SparkPeople user OLDFASHIONEDGRL.
Nutritional Info Amount Per Serving
- Calories: 96.6
- Total Fat: 6.2 g
- Cholesterol: 11.2 mg
- Sodium: 106.4 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 0.6 g
- Protein: 2.2 g
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