Product 19 Peanut Butter Cookies
Product 19 Peanut Butter Cookies is a lacto ovo vegetarian hor d'oeuvre. For 9 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 28 servings with 103 calories, 2g of protein, and 6g of fat each. This recipe is liked by 8 foodies and cooks. It is brought to you by Cookie Madness. A mixture of peanuts, granulated sugar, egg, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 22 minutes. Overall, this recipe earns an improvable spoonacular score of 7%. Try Healthy Peanut Butter Surprise Cookies (Fudgy Brownie Cookies with a Peanut Butter Center!), Death by Peanut Butter: Peanut Butter Cookies with Chocolate Peanut Butter Cups, and Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting for similar recipes.
Servings: 28
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1 teaspoon baking soda
6 tablespoons brown sugar
1 large egg
1 cup all-purpose flour
6 tablespoons of granulated sugar
1/2 cup peanut butter
1/4 cup finely chopped peanuts
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, room temperature
1/2 tsp. of vanilla
1 1/2 cups Product 19 or Total
Equipment:
oven
mixing bowl
bowl
baking paper
baking sheet
aluminum foil
Cooking instruction summary:
Preheat oven at 350F.In large zipper bag, crush the cereal to very fine crumbs. Set aside.Mix together the flour, salt and baking soda and set aside.In a mixing bowl, beat the butter, granulated sugar and brown sugar until light and fluffy. Add the peanut butter and beat until well blended, then add the egg and vanilla and beat until fluffy, scraping sides of bowl occasionally.Add flour mixture and stir until blended, then stir in the crushed cereal and peanuts.Using a tablespoon, scoop up mounds of dough and put them on plates lined with foil or parchment. Chill slightly while you preheat the oven.Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.Shape the slightly chilled dough into neat balls. Dip in sugar (if desired), and arrange on baking sheets spacing 2 inches apart. Press down slightly.Bake for 10-13 minutes or until lightly browned. Let cool on baking sheet for 2 minutes, then transfer to a rack to cool and let cool completely. These are not meant to be eaten warm -- the texture improves when cool.
Step by step:
1. Preheat oven at 350F.In large zipper bag, crush the cereal to very fine crumbs. Set aside.
2. Mix together the flour, salt and baking soda and set aside.In a mixing bowl, beat the butter, granulated sugar and brown sugar until light and fluffy.
3. Add the peanut butter and beat until well blended, then add the egg and vanilla and beat until fluffy, scraping sides of bowl occasionally.
4. Add flour mixture and stir until blended, then stir in the crushed cereal and peanuts.Using a tablespoon, scoop up mounds of dough and put them on plates lined with foil or parchment. Chill slightly while you preheat the oven.Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.Shape the slightly chilled dough into neat balls. Dip in sugar (if desired), and arrange on baking sheets spacing 2 inches apart. Press down slightly.
5. Bake for 10-13 minutes or until lightly browned.
6. Let cool on baking sheet for 2 minutes, then transfer to a rack to cool and let cool completely. These are not meant to be eaten warm -- the texture improves when cool.
Nutrition Information:
covered percent of daily need
