Great cookies. Peanut butter chip added. To achieve a soft cookie, I would recommend baking them at 375 for only 10 minutes (instead of 12-15 as the recipe suggests) because after that amount of time in the oven, my cookies had a somewhat crusty exterior and a soft interior. Overall, it’s excellent.
I have tried a lot of different recipes, and this one is the best! Exactly as written, the dish yielded delicious results. To some of the dough I added milk chocolate chips, peanut butter chips, and butterscotch chips were added to the other halves. Like the no-chip cookies, it was fantastic. This dough does not require any chilling time before it can be used. Well done! If I could rate this dough higher than 10 out of 10, I would.
Fabulous low-calorie cookie that can be made for the whole family. It’s packed with peanut butter’s rich flavor.
Around three years ago, I was looking for simple recipes to try and came upon this one. Easy!! It is what first piqued my interest. While I was excited to have discovered something so simple yet so tasty and thrilling in flavor, I also saw that this cookie, despite its size, only contained 33 calories.
I remember searching for cheat meals since I was attempting to lose weight and was on a diet. But now, thanks to this recipe, I can indulge in the deliciousness of cookies without jeopardizing my balanced diet and active lifestyle. I’ve prepared this for my own family and even served it at a party since I found the recipe.
My anxiety quickly dissipated as everyone I showed it to, from relatives to acquaintances, immediately fell in love with it. Due to its low barrier to entry, it has quickly become our family’s favorite appetizer to make at home. You might want to skip the side dishes if you’re watching your weight. If you’re not, though, a banana cream cookie sandwich will bring out the best in this treat. Instead, pair it with a mug of hot milk for added pleasure.
Cookies made with peanut butter are a time-honored American tradition. They’re packed with the creamy, nutty taste of peanut butter and are soft and chewy to boot. Peanut butter cookies are always a hit, whether they’re made with or without chocolate chips, with or without a dash of sea salt. We’ll talk about where peanut butter cookies came from, what you’ll need to make them, and how to get them just right every time in this post.
Brief Background of Peanut Butter Cookies
Peanut butter has been around since the late 1800s, but it wasn’t until the early 1900s that peanut butter cookies really took off. In 1916, Edna Staebler’s “Food That Actually Schmecks” cookbook became the first to provide a recipe for peanut butter cookies. Just peanut butter, sugar, and an egg were needed for this easy recipe. Several iterations of the recipe have arisen over time, with some using flour, baking soda, and other components. These days, peanut butter cookies are a timeless treat that appeal to a wide range of palates.
Ingredients:
To make one cup of all-purpose flour, measure out 1 cup.
1/4 tsp Baking soda
One Eighth of a Teaspoon of Salt
3 tablespoons of light margarine
2 tablespoons of fat-free, smooth peanut butter
one-half cup of granulated light brown sugar
sugar, 1/4 cup
About 1 big Egg White (s)
Extract of vanilla, 1 teaspoon
In the kitchen, use 2 sprays of cooking spray
Instructions:
Step 1:
Flour, baking soda, and salt should be combined in a separate small basin and put aside. Butter and peanut butter should be combined in a separate bowl and beaten together on medium speed until creamy. Then, while mixing, add the flour mixture and mix until just incorporated. Finally, add the egg white and vanilla and beat on low speed until smooth.
Step 2:
Roll the dough into a log about 8 inches in diameter on a big sheet of plastic wrap, then wrap the log in more plastic wrap. Freeze for at least 2 hours.
Step 3:
Turn the oven on to 350 degrees Fahrenheit and spray two big baking sheets with cooking spray. Take the cookie dough out of the freezer and cut it into about twenty-four 1/3-inch thick slices across the width.
Step 4:
Spread the slices out on baking pans with a one-inch gap between each. For best results, check the edges after 8 minutes. Finally, place the cookies on wire racks to cool. Serve!
