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Peanut Butter Cookies by Carla Hall

Carla Hall
Servings: 24
1 to 30 min

Create an amazing cookie sandwich by filling peanut butter between 2 cookies.

  • Ingredients
  • step-by-step directions
Peanut Butter Cookies by Carla Hall
  • 1 cup Light Brown Sugar
  • 1/2 cup Granulated Sugar
  • 1 1/2 sticks Butter (softened)
  • 1/2 cup Natural Peanut Butter
  • 1 Egg (room temperature)
  • 1 cup All-Purpose Flour
  • 1/4 teaspoon Baking Soda
  • pinch Salt
  • 1/2 cup Roasted Salted Peanuts
  • Preheat oven to 375 degrees F. Beat together the sugars, butter and peanut butter until light and fluffy, about 3 minutes. Beat in the egg until fully incorporated. Whisk together the flour, baking soda and salt. Stir the flour mixture into the peanut butter mixture in three equal additions.
  • Using and ice cream scoop or two spoons, scoop 1 tablespoon portions of dough and place about 2 inches apart on a parchment lined baking sheet. Lightly press a few peanuts into each cookie.
  • Bake for 8 to 10 minutes or until slightly soft. Remove from oven and allow to cool for 5 minutes on the baking sheet. Transfer to a cooling rack and cool completely.
  • You can also transfer the unbaked dough to a zip top freezer bag and store in the freezer for a few months or in the refrigerator for up to a week.
Similar categories: Desserts Courses & Meals
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