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My review
Light and Soft Peanut Butter Cookies
1
Malki in Minneapolis
"I never liked how peanut butter cookies turned out. They were always too greasy-feeling or too hard and never were soft a few days later. After a lot of trial and error batches, now I get rave reviews from these cookies. They are very rich and soft for those who do not like the typical crunchy style of peanut butter cookies. They do take a bit of time to prepare and cook but very much worth the wait. I used reduced-fat peanut butter in both crunchy and creamy to make for a rich-tasting cookie with more peanut flavor and a less greasy feeling on your hand."
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Ingredients
1 h 35 m servings 149Original recipe yields 24 servings (2 dozen cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C). Sift flour, baking soda, and salt together in a bowl.
- Beat butter, creamy peanut butter, and crunchy peanut butter together in a large bowl until smooth. Beat egg white and white sugar into butter mixture until smooth. Add whole egg and brown sugar; continue to beat until smooth. Gradually stir flour mixture into butter mixture until batter is well mixed.
- Roll the dough into 1 1/4-inch balls and place 2 inches apart onto ungreased baking sheets. Press balls with a fork creating a crosshatch. Freeze cookie dough on baking sheet until dough is firm, 5 to 8 minutes.
- Bake in the preheated oven until cookies puff up, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Footnotes
- Cook's Note:
- Cookies will store and remain soft for 10 days in an airtight container.
Nutrition Facts
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Reviews
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10/10/2013
Followed this recipe to the letter, and I do think they're a little "light" in flavor. They cooked up nicely, the soft texture is perfect, but as my husband said "...the peanut butter flavor do...
2/10/2017
I love peanut butter cookies, but the no-flour ones tend to make me feel a little sick from the greasiness. These were great.