Directions:
- Position racks in center of oven to 350°F.
- Using electric stand mixer, beat butter and 1 cup tubinado sugar with paddle attachment until well blended. Add peanut butter and mix well. Beat in egg and vanilla. Mix in baking soda and salt. Thoroughly mix in flour.
- Using hands, form dough into 1 1/4 inch balls. Dip half of each dough ball into additional turbinado sugar. Place dough balls sugar side up on ungreased cookie sheet, spacing about 3-inches apart. using flat-bottomed glass, and applying even pressure, flatten eadh ball to 1/4 inch thickness.
- Bake until golden brown, about 16 minutes. Cool 2 minutes. using spatula, transfer cookies to wire rack to cool. Store cookies in an airtight container.
- DO-AHEAD TIP: Cookies can be made 1 day ahead. Store airtight at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.82 Kcal (816 kJ) | ||
| Calories from fat | 47.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 8% | |
|---|---|---|---|
| Cholesterol | 19.25mg | 6% | |
| Sodium | 81.01mg | 3% | |
| Potassium | 20.77mg | 0% | |
| Total Carbs | 17.68g | 6% | |
| Sugars | 20.51g | 82% | |
| Dietary Fiber | 19.11g | 76% | |
| Protein | 6.95g | 14% | |
| Vitamin C | 1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 5.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 347.51 Kcal (1455 kJ) | ||
| Calories from fat | 84.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.36g | 8% | |
|---|---|---|---|
| Cholesterol | 34.34mg | 6% | |
| Sodium | 144.5mg | 3% | |
| Potassium | 37.04mg | 0% | |
| Total Carbs | 31.54g | 6% | |
| Sugars | 36.58g | 82% | |
| Dietary Fiber | 34.09g | 76% | |
| Protein | 12.4g | 14% | |
| Vitamin C | 1.8mg | 2% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.9mg | 3% | |
| Calcium | 9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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