|Nutritional Guidelines (per serving)|
|Servings: 24 cookies (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This melt-in-your-mouth peanut butter cookie recipe comes from Kim Nguyen and her blog, Lovin' from the Oven. For a slightly more decadent peanut butter cookie, Kim suggests adding some chocolate chips or M&M's to the recipe.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1/2 cup butter
- 3/4 cup peanut butter
- 1 1/2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 1/2 cup sugar (plus more for rolling)
- 2 eggs
Gather the ingredients.
Preheat over to 350 degrees F.
Beat together the butter, peanut butter, and vanilla extract.
Mix in both sugars, salt, and baking powder.
Gradually mix in the flour, half at a time.
Beat in the eggs, one at a time.
Roll into 1 1/2 inch balls, and then roll the balls into sugar.
Using a fork, flatten the cookie and make a criss-cross pattern.
Bake for 12-13 minutes.
After removing the cookies from the oven, let cookies cool on the cookie sheet for about 10 minutes.
Remove with a spatula, and allow to cool completely before storing.