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:
covered percent of daily need
