Traditional peanut butter cookies.
With a stand mixer (recommended) or hand mixer, cream the butter for 2 minutes. Add the white and brown sugar and continue creaming for 2 more minutes. Mix in the peanut butter and egg. Mix together the dry ingredients in a separate bowl (flour, baking soda, baking powder and salt). Stir the dry ingredients into the sugar/butter mixer (at a low speed so as to not create a dust cloud). Wrap dough in plastic and refrigerate for at least 3 hours. You could also wrap it in plastic in the form of a log and freeze. Preheat oven to 375 degrees. Shape refrigerated dough into 1 1/4 balls (roughly ping pong ball size) and place about 3 inches apart on an cookied sheet (greased with butter if not non-stick). Using a fork flatten with a crisscross pattern. If dough is frozen, just cut 1/2 inch thick rounds and place about 3 inches apart on the cookie sheet. Bake until light brown, about 9 - 10 minutes. Cool on the sheet for one minute and then transfer to wire rack to complete cooling.
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Serving Size: 1 Serving (37g) | ||
Recipe Makes: 24 Servings | ||
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Calories: 152 | ||
Calories from Fat: 43 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 19mg | 6 % | |
Sodium 86.1mg | 3 % | |
Potassium 32.8mg | 1 % | |
Total Carbohydrate 26.8g | 8 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 26.5g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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