My Peanut Butter Problem
My Peanut Butter Problem might be a good recipe to expand your hor d'oeuvre repertoire. This recipe makes 24 servings with 103 calories, 3g of protein, and 3g of fat each. For 19 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. 75 people have made this recipe and would make it again. If you have baking powder, salt, flour, and a few other ingredients on hand, you can make it. It is brought to you by Amys Healthy Baking. With a spoonacular score of 7%, this dish is improvable. If you like this recipe, take a look at these similar recipes: Death by Peanut Butter: Peanut Butter Cookies with Chocolate Peanut Butter Cups, Not Cooking? Not a Problem, and Pizzan on the Grill: No Oven, No Problem.
Servings: 24
Ingredients:
½ tsp baking powder
2 tbsp butter, melted and cooled
1 tsp cornstarch
2 tbsp creamy peanut butter
3 egg whites
¾ c all-purpose flour
1 c light brown sugar
½ c peanut butter chips
½ c powdered peanut butter (such as PB2)
¼ tsp salt
1 tsp vanilla
½ c whole wheat flour
Equipment:
measuring cup
knife
whisk
bowl
baking paper
baking sheet
plastic wrap
wire rack
oven
frying pan
Cooking instruction summary:
Lightly spoon the flours into the measuring cups, and level with a knife. Add to a medium bowl, along with the powdered peanut butter, baking powder, salt, and cornstarch. In a large bowl, whisk together the butter and egg whites. Stir in the peanut butter, brown sugar, and vanilla. Add the dry ingredients into the wet, stirring just until incorporated. Fold in 1/3 cup of peanut butter chips. Cover the cookie dough with plastic wrap, and chill for at least 1 hour.Preheat the oven to 350°, and line two baking sheets with parchment paper.Drop spoonfuls of batter onto the prepared cookie sheets. Shape the cookie dough so that it’s as tall as it is wide. (This is important!!) Press 2-3 of the remaining peanut butter chips into the top of each dough ball. Reshape the dough if necessary (make sure they’re as tall as they are wide!), and bake at 350° for 10-12 minutes. Cool on the pan for 5 minutes before turning out onto a wire rack.
Step by step:
1. Lightly spoon the flours into the measuring cups, and level with a knife.
2. Add to a medium bowl, along with the powdered peanut butter, baking powder, salt, and cornstarch. In a large bowl, whisk together the butter and egg whites. Stir in the peanut butter, brown sugar, and vanilla.
3. Add the dry ingredients into the wet, stirring just until incorporated. Fold in 1/3 cup of peanut butter chips. Cover the cookie dough with plastic wrap, and chill for at least 1 hour.Preheat the oven to 350°, and line two baking sheets with parchment paper.Drop spoonfuls of batter onto the prepared cookie sheets. Shape the cookie dough so that it’s as tall as it is wide. (This is important!!) Press 2-3 of the remaining peanut butter chips into the top of each dough ball. Reshape the dough if necessary (make sure they’re as tall as they are wide!), and bake at 350° for 10-12 minutes. Cool on the pan for 5 minutes before turning out onto a wire rack.
Nutrition Information:
covered percent of daily need
