Peanut Butter Cookies
It's quick and easy to mix together these slice-and-bake peanut butter cookies whenever you need something sweet. The recipe makes enough dough so you can bake half and put the other half in the freezer--ready to pull out and bake up a few fresh cookies anytime.
Source: EatingWell Magazine, March/April 2012
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Ingredients
Directions
Tips
Make Ahead Tip: Store wrapped rolls of dough in the freezer for up to 3 months.
Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
Nutrition Facts
Serving Size: 1 cookie
Per Serving:
59 calories; protein 1.3g; carbohydrates 7.2g; dietary fiber 0.5g; fat 2.9g; saturated fat 0.7g; cholesterol 6.9mg; vitamin a iu 27.3IU; folate 10.3mcg; calcium 4.3mg; iron 0.5mg; magnesium 4.6mg; potassium 21.5mg; sodium 29.3mg.
Exchanges:
1/2 other carbohydrate, 1 fat