Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
Watch how to make this recipe.
Peanut Butter Cookies
Getting reviews...
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 32 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 278
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 43 mg
- Sodium
- 123 mg
Peanut butter cookies bring me right back to lunch in my elementary school cafeteria. The cooks would press each one with the back of a fork. I always tried to get an extra cookie, but those ladies were strict! Now I can have as many as my tummy desires.
- Level: Easy
- Total: 45 min (includes cooling time)
- Active: 15 min
- Yield: 32 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 278
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 5 g
- Cholesterol
- 43 mg
- Sodium
- 123 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 325 degrees F. Grease two cookie sheets.
- In a small bowl, mix together the flour, baking soda, and salt.
- In a medium bowl, use a handheld electric mixer to cream the butter and sugars until light and fluffy, about 4 minutes. Add the egg and beat until fully incorporated. Add the vanilla and the peanut butter and beat until fully incorporated. Add the flour mixture and beat until well mixed.
- Using a tablespoon, drop the cookie dough onto the cookie sheets. Press each cookie lightly with a lightly floured fork. Bake for 15 to 18 minutes. Let cool on the baking sheets for 5 minutes and finish cooling on a wire rack.
Choose a topic to find related recipes.
