Simplest Peanut Butter Cookies |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 36 |
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A recipe from Lee Zalben's mother - Zalben is the creator and owner of Peanut Butter & Co. The nutritional information is inaccurate, as it includes all the variations; the basic recipe is, per cookie: 139 cal, 9.8g fat, 118mg sodium, 10.2g carbs, 4.0g sugar, 4.1g protein. Ingredients:
1 lb refrigerated sugar cookie dough |
2 cups peanut butter |
1 cup honey-roasted peanuts |
1 cup mini chocolate chip (semisweet) |
2 tablespoons pumpkin pie spice |
1/4 cup demerara sugar |
1/2 cup dried sweetened cranberries |
1/2 cup dried cherries |
Directions:
1. Preheat oven to 350°F.
2. In a large bowl, break up the cookie dough. Mix in the peanut butter, trying not to overwork the dough, until well blended.
3. Form the dough into 1 balls, and place them on an ungreased cookie sheet, 2 apart. Flatten each ball with the tines of a fork, pressing twice at right angles to form a cross-hatch.
4. Bake on the center rack of the oven 10-14 minutes, or until golden brown. Do not overbake.
5. Cool 5 minutes, then transfer to a rack until room temperature. Store in an airtight container at room temperature.
6. Honey-Nut Fingers: use honey-flavored peanut butter. Form each cookie into a small log, about 3 long and 1/2 square. Top each log with peanuts before baking.
7. Peanut Butter Chocolate Chip Squares: Mix in chocolate chips with peanut butter. Roll dough to about 1/4 thickness on a lightly floured surface, and cut into squares.
8. Nutty Sugar & Spice Cookies: Mix pumpkin pie spice in with the peanut butter. Form into balls and flatten with the bottom of a drinking glass. Sprinkle with demerara sugar before baking.
9. Cherry-Berry Nutters: Add dried cranberries and dried cherries to dough. Form into small mounds before baking.
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