Crisp Peanut Butter Cookies

Crisp Peanut Butter Cookies takes roughly 50 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 128 calories, 3g of protein, and 7g of fat per serving. This recipe serves 24 and costs 11 cents per serving. Plenty of people made this recipe, and 1667 would say it hit the spot. It is brought to you by Leites Culinaria. It works well as an inexpensive hor d'oeuvre. If you have peanut butter, granulated sugar, kosher salt, and a few other ingredients on hand, you can make it. With a spoonacular score of 15%, this dish is not so outstanding. Similar recipes include No-Bake Peanut Butter Butterscotch Crisp Cookies, Healthy Peanut Butter Surprise Cookies (Fudgy Brownie Cookies with a Peanut Butter Center!), and Death by Peanut Butter: Peanut Butter Cookies with Chocolate Peanut Butter Cups.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 teaspoon baking soda

1 large egg

1 2/3 cups all-purpose flour

1/2 cup granulated sugar, plus more for sprinkling

1/4 teaspoon kosher salt

1/3 cup packed light brown sugar

1/2 cup plus 2 tablespoons creamy or chunky peanut butter

1/2 cup unsalted butter, at room temperature

1/2 teaspoon vanilla extract

Equipment:

baking paper

baking sheet

oven

bowl

stand mixer

spatula

meat tenderizer

wire rack

Cooking instruction summary:

1. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.2. Sift together the flour, baking soda, and salt in a bowl.3. In the bowl of a stand mixer fitted with the paddle attachment on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, something like 4 to 5 minutes. Add the egg and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the peanut butter and mix until everything is smooth and uniform. Add the flour mixture and mix just until combined. Remove the bowl from the mixer, scrape down the sides of the bowl, and mix again a few times by hand.4. To make small cookies, roll scant teaspoon-sized portions of dough into 3/4-inch balls. To make larger cookies, roll 1 1/2-tablespoon portions of dough into balls. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten the cookies slightly and imprint the traditional cross-hatch marks using the back of a fork or meat mallet. Sprinkle with granulated sugar. Bake in batches until lightly browned, about 10 minutes. Transfer the cookies to a wire rack to cool completely. Store in airtight containers for up to 2 weeks.

 

Step by step:


1. Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.

2. Sift together the flour, baking soda, and salt in a bowl.

3. In the bowl of a stand mixer fitted with the paddle attachment on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, something like 4 to 5 minutes.

4. Add the egg and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula.

5. Add the peanut butter and mix until everything is smooth and uniform.

6. Add the flour mixture and mix just until combined.

7. Remove the bowl from the mixer, scrape down the sides of the bowl, and mix again a few times by hand.

8. To make small cookies, roll scant teaspoon-sized portions of dough into 3/4-inch balls. To make larger cookies, roll 1 1/2-tablespoon portions of dough into balls.

9. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten the cookies slightly and imprint the traditional cross-hatch marks using the back of a fork or meat mallet. Sprinkle with granulated sugar.

10. Bake in batches until lightly browned, about 10 minutes.

11. Transfer the cookies to a wire rack to cool completely. Store in airtight containers for up to 2 weeks.


Nutrition Information:

Quickview
128k Calories
2g Protein
6g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
128k
6%

Fat
6g
11%

  Saturated Fat
3g
19%

Carbohydrates
14g
5%

  Sugar
7g
9%

Cholesterol
17mg
6%

Sodium
99mg
4%

Get Enough Of These
Protein
2g
5%

Manganese
0.14mg
7%

Vitamin B3
1mg
6%

Selenium
3µg
6%

Folate
21µg
5%

Vitamin B1
0.07mg
5%

Vitamin E
0.62mg
4%

Vitamin B2
0.06mg
4%

Phosphorus
34mg
3%

Iron
0.56mg
3%

Magnesium
10mg
3%

Vitamin A
129IU
3%

Fiber
0.56g
2%

Copper
0.04mg
2%

Vitamin B6
0.04mg
2%

Zinc
0.25mg
2%

Potassium
52mg
2%

Vitamin B5
0.14mg
1%

covered percent of daily need
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Food Trivia

Eating an early dinner, or just skipping it altogether, may increase the amount of fat a person burns at night, a study found.

Food Joke

Surprise, surprise Rabbi Landau has always been secretly sad that he`s never been able to eat pork. So one day, he flies to a remote tropical Island and books into a hotel. “No one will find me here,” he said to himself. On the first evening, he goes to the best restaurant and orders the ‘roast pork special’. While he’s waiting, he hears someone call his name. Rabbi Landau looks up and sees one of his congregants walking towards his table. What unbelievably bad luck – the same time to visit the same restaurant on the same island! Just at that moment, the waiter puts on his table a whole roasted pig with an apple in its mouth and says, “Your special, sir.” Rabbi Landau looks up sheepishly at his congregant and says, "Would you believe it - you order an apple in this restaurant and look how they serve it!"

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