Recipe courtesy of Jill Novatt
Recipe courtesy of Jill Novatt
Watch how to make this recipe.
Peanut Butter Cookies
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 135
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 78 mg
- Level: Easy
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 3 dozen cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 135
- Total Fat
- 8 g
- Saturated Fat
- 4 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 78 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- In a mixer with a paddle attachment, combine the sugars, butter and peanut butter. Beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Sift together the flour, the baking soda and the salt and add to the dough. Dough should be stiff enough to shape with your hands. Make 1-inch balls and place on a lightly greased cookie sheet. Gently press thumb into the balls to flatten the cookies slightly and make an indentation in the center of the cookie. Press 3 or 4 chocolate chips into the indentation.
- Bake for 15 to 20 minutes, or until lightly golden brown. Remove cookies from the oven and transfer to wire racks to cool.
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