Peanut Butter Cookies
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 24 pieces
- Prep: 15 mins
- Cook: 15 mins
The origin of the crisscross that marks the top of peanut butter cookies is a culinary mystery. But when you see it, you know exactly what kind of cookie it is.
Ingredients
- 1 1/2cups all-purpose flour
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 1/2cup butter, at room temperature
- 3/4cup peanut butter
- 1/2cup granulated sugar, plus 2 1/2 tablespoons
- 1/2cup brown sugar, packed
- 1 egg
- 1/2cup coarsely chopped lightly salted dry-roasted peanuts
Instructions
- Preheat oven to 350F.
- Sift flour, baking soda and salt onto a pice of wax paper. Beat butter and peanut butter until creamy with a mixer at medium speed. Add 1/2 cup granulated sugar, brown sugar and egg; beat until evenly blended.
- Reduce speed to low and add flour mixture; beat just until incorporated. Add peanuts and beat just until evenly distributed.
- Shape into balls, using a heaping tablespoon dough for each. Roll balls in 2 1/2 tablespoons granulated sugar.
- Place 2-inches apart on parchment-lined cookie sheets.
- With tines of fork, press a crisscross on each cookie and flatten to about 1/2-inch. Bake 13 minutes, or until edges are golden brown.
- Cool 3 minutes on cookie sheet on wire rack. Transfer to wire rack to cool completely.
Recipe by Jean Kressy.
Nutritional Info *per serving
- Glycemic Load 3.75
- Calories 170
- Fat 10g
- Saturated Fat 3.5g
- Polyunsaturated Fat 2g
- Monounsaturated Fat 4g
- Cholesterol 20mg
- Sodium 160mg
- Potassium 90mg
- Carbohydrate 18g
- Fiber 1g
- Sugars 11g
- Protein 4g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 0%
- Calcium 2%
- Iron 4%
