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–+ servings

Peanut Butter Bliss

Discover the perfect Peanut Butter Cookies recipe, rich in flavor and easy to make. Ideal for any occasion, these soft, chewy treats are a must-try.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • q.s. sugar for rolling (optional) to taste

Equipment

  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Mixing bowls
  • Parchment paper
  • Baking sheet

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the peanut butter, butter, granulated sugar, and brown sugar until smooth and fluffy.
  3. Add the egg and vanilla extract to the bowl, and mix well until the mixture is smooth and creamy.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined.
  5. Roll the dough into small balls, about 1 inch in diameter, and roll them in sugar if desired. Place them on the prepared baking sheet, spacing about 2 inches apart, and press a crisscross pattern on top with a fork.
  6. Bake for 10-12 minutes, or until the edges are lightly golden. Remove and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 2.5gCholesterol: 15mgSodium: 120mgPotassium: 90mgFiber: 1gSugar: 8gVitamin A: 120IUCalcium: 20mgIron: 0.5mg

Notes

For a chunkier texture, use crunchy peanut butter. Substitute brown sugar with coconut sugar for a different flavor. For gluten-free options, use a 1:1 gluten-free flour blend. To enhance flavor, consider adding a pinch of cinnamon to your dough. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Refrigerate dough balls for fresh baking without starting from scratch.
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