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Crunchy Peanut Butter Cookies

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Ingredients

470 g (16.6 oz) All-purpose flour
228 g (8.04 oz) Butter This cookie recipe calls for already softened butter. Get the light variety, the peanut butter itself contains lots of fat
2 (medium, 88 g/3.1 oz) Eggs Get your free-range eggs out of the fridge beforehand, that's the dough basic rule
2 tsp (8 g/0.3 oz) Baking Soda
2 tsp (12 g/0.4 oz) Kosher Salt
516 g (18.2 oz) Peanut Butter You may make it on your own by combining roasted peanuts, some vegetable oil (peanut or olive, up to your taste), confectioners sugar, honey and some salt in your food processor. If using the store-bought, get the one with salt
246 g (8.7 oz) Sugar You may substitute the half with brown or palm sugar, enhancing the flavor of your cookies, but that's completely optional
2 ml Vanilla extract This amount of the concentrated flavor is enough for 500 g of flour, but it can be substituted with 2 tbsp of original vanilla extract that has milder aroma

Nutritional information

78 g
Serving Size

Amount Per Serving

348
Calories

Calories from Fat 171

31 mg
Cholesterol
485 mg
Sodium
207 mg
Potassium
35 g
Total Carbohydrates

Sugars 15 g

2 g
Dietary Fiber
10 g
Protein

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Crunchy Peanut Butter Cookies

Cuisine:
These melting and easy peanut butter cookies can win hearts of any sweet tooth. Try it too!
  • 1 h 50 min
  • Serves 20
  • Easy

Ingredients

Directions

Is it possible that someone doesn’t know about the authentic crunchy peanut butter cookies? Well, that’s the classics of American everyday pastry, what else could be said? They are addictive to avoid their charms easily, so bake them sparingly!

Steps

1
Done

Get ready all components. It's especially important to have your regular butter softened, otherwise it'll be challenging to intermix it with the smooth peanut butter. Preheat the oven, as always for this kind of pastry, set to 180°С (360°F).

2
Done

Pour the measured peanut butter into the mixer's bowl. If using a hand mixer, grab a large bowl to fit all the dough later.

3
Done

Dice the butter into the mixer's bowl, this way the mixture will cream faster.

4
Done

Combine the butters with sugar.

5
Done

The resulting mix should become creamy and smooth before adding the rest of components.

6
Done

Break the eggs and whisk them, add the extract and stir a bit more.

7
Done

Combine the butter mixture with the eggs.

8
Done

Stir the salt and baking soda into the flour.

9
Done

Gradually add the dry components to the mixer's bowl.

10
Done

Your dough doesn't have to form a firm ball, however, it shouldn't soak in the grease as well. If that's the case, add some more flour.

11
Done

Let your dough cool down for an hour to make your kneading and shaping work easier.

12
Done

Cover the baking sheet with parchment and roll your dough into the balls and flatten them slightly with a palm. This amount of dough is enough for two average baking sheets.

13
Done

Press each cookie with a fork to get a cute pattern. Bake them for 20 minutes. But they shouldn't get brown, so check the exact time for your oven.

14
Done

Let the baked cookies stand a few minutes in the baking sheet before transferring to the wire rack.

15
Done

Your peanut butter cookies are ready to serve. What about a cup of black coffee?

Iv Olendr

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