Peanut Butter Cookies
- Prenatal pick
- Kid-friendly
- Vegetarian
- Easy recipes
Ingredients
- 2/3 cups (150 mL) unsalted butter
- 1/2 cup (125 mL) packed brown sugar
- 1/4 cup (60 mL) granulated sugar
- 1 cup (250 mL) natural smooth peanut butter
- 1 egg
- 1/2 tsp (2 mL) vanilla extract
- 1 cup (250 mL) all-purpose flour
- 1/2 cup (125 mL) whole wheat flour
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) baking soda
- 1 cup (250 mL) unsalted roasted peanuts, chopped
Preparation
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in peanut butter, egg and vanilla.
In separate bowl, whisk together all-purpose and whole wheat flours, salt and baking soda; stir into peanut butter mixture in 3 additions. Stir in peanuts.
Drop by level tablespoonfuls/15 mL, 2 inches/5 cm apart, onto parchment paper-lined baking sheets; with fork dipped in flour, flatten each cookie in crisscross pattern.
Bake in top and bottom thirds of 375°F/190°C oven, rotating and switching pans halfway through, until light golden brown, about 10 minutes. Let cool on sheets on rack.
Makes about 36 cookies.
Variation: Chocolate Chip Peanut Butter Cookies
Proceed as above, adding 3/4 to 1 cup/175 to 250 mL chocolate chips (or chopped dark chocolate) with the chopped peanuts.
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