Any peanut butter fan will love this recipe! These Small Batch Peanut Butter Cookies are ready in half an hour and will always hit the spot.
INGREDIENTS
- ¼ cup (57g) unsalted butter, softened
- ¼ cup (67g) peanut butter
- ¼ cup (50g) packed brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla
- 1 ½ teaspoons (8ml) milk
- Pinch salt
- ½ teaspoon baking soda
- ¾ cup + 2 tablespoons (108g) all-purpose flour
INSTRUCTIONS
- Preheat oven to 350°F. Line cookie sheet with parchment or a silpat baking mats.
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add eggs, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together.
- Scoop 2 tablespoon sized cookie balls onto prepared cookie sheet, 2-inches apart. Use a fork to press the cookies down with a criss-cross pattern.
- Bake 10-15 minutes until the bottoms start to become light golden and the cookies are no longer glossy in the center.
- Store in an airtight container for up to 3 days or freeze for up to one month.
NUTRITION INFORMATION
Serving: 1cookie | Calories: 149kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 88mg | Potassium: 64mg | Fiber: 1g | Sugar: 8g | Vitamin A: 169IU | Calcium: 13mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
