My Best Peanut Butter Cookie
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 150.1
- Total Fat: 8.1 g
- Cholesterol: 21.5 mg
- Sodium: 113.4 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 0.8 g
- Protein: 2.7 g
View full nutritional breakdown of My Best Peanut Butter Cookie calories by ingredient
Introduction
These are the only peanut butter cookies my nephew will eat. Yum! These are the only peanut butter cookies my nephew will eat. Yum!Number of Servings: 20
Ingredients
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1/2 c Butter
1/2 c Peanut Butter
1/2 c Sugar
1/2 c Brown Sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 egg
1/2 tsp vanilla
1-1/4 c Flour
Directions
Pre-heat oven to 375 degrees.
In a large mixing bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and baking powder; beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough until easy to handle.
Shape dough into 1 to 1-1/4 inch balls. Roll in additional granulated sugar to coat. Place balls two inches apart on ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake in 375 degree oven for 7-10 minutes or until bo0ttoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 20 large cookes (up to 36 smaller ones).
Optional: Drizzle melted semi-sweet chocolate pieces on cooled cookies.
Serving Size: Makes 20 large-ish cookies
Number of Servings: 20
Recipe submitted by SparkPeople user KELLYJOSUNSHINE.
In a large mixing bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and baking powder; beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. If necessary, cover and chill dough until easy to handle.
Shape dough into 1 to 1-1/4 inch balls. Roll in additional granulated sugar to coat. Place balls two inches apart on ungreased cookie sheet. Flatten by making crisscross marks with the tines of a fork. Bake in 375 degree oven for 7-10 minutes or until bo0ttoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes about 20 large cookes (up to 36 smaller ones).
Optional: Drizzle melted semi-sweet chocolate pieces on cooled cookies.
Serving Size: Makes 20 large-ish cookies
Number of Servings: 20
Recipe submitted by SparkPeople user KELLYJOSUNSHINE.
Member Ratings For This Recipe
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