Makes great cookies! Using barley malt sweetener instead of brown sugar yields a light, not-quite-as-sweet cookie.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat butter, peanut butter, barley malt syrup, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs into creamed butter mixture until smooth.

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  • Sift flour, baking soda, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Refrigerate dough for 1 hour.

  • Preheat oven to 375 degrees F (190 degrees C).

  • Roll dough into 1-inch balls and arrange on baking sheets. Flatten each ball using a fork, making a crisscross pattern.

  • Bake in the preheated until edges of cookies are browned, about 10 minutes.

Nutrition Facts

268 calories; protein 5.5g 11% DV; carbohydrates 32.1g 10% DV; fat 13.6g 21% DV; cholesterol 35.8mg 12% DV; sodium 212.4mg 9% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/20/2014
love it Read More