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Peanut Butter Cookies
2 Reviews
From: EatingWell Magazine March/April 2012
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.
- By: EatingWell Test Kitchen
Ingredients 72 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 72 servings
Nutrition per serving may change if servings are adjusted.
- 1 1/2 cups white whole-wheat flour (see Tip)
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/3 cup smooth natural peanut butter
- 5 tablespoons canola oil
- 4 tablespoons unsalted butter, at room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup chopped roasted peanuts
Preparation
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Active
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Ready In
- Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
- Beat sugar, peanut butter, oil and butter in a mixing bowl with an electric mixer on high until smooth, scraping down the sides. Add eggs and vanilla and beat until smooth, scraping down the sides. Add the flour mixture and mix on low speed until just combined.
- Place half the dough on a large piece of plastic wrap and shape into a 10-inch log (it's OK if it's not perfectly round). Repeat with the remaining dough. Wrap and freeze until just firm, about 45 minutes. Reroll the logs to make them rounder and return to the freezer until very firm, at least 1 hour more.
- Preheat oven to 350 °F. Line a baking sheet with parchment paper or a silicone mat.
- Remove one roll of dough at a time from the freezer and let stand at room temperature for 5 minutes. Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren't as round as you want them to be, shape the dough with your fingers. Sprinkle each cookie with a little chopped peanuts and gently press into the cookie to help them adhere.
- Bake 8 minutes for soft cookies or 10 minutes for crisp cookies. Transfer to a wire rack to cool completely. Repeat with the remaining roll of dough, if desired.
- 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.
- Serving size: 1 cookie
- Per serving: 58 calories; 3 g fat(1 g sat); 0 g fiber; 7 g carbohydrates; 1 g protein; 10 mcg folate; 7 mg cholesterol; 3 g sugars; 3 g added sugars; 27 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 1 mg iron; 29 mg sodium; 22 mg potassium
- Carbohydrate Servings: 1/2
- Exchanges: 1/2 other carbohydrate, 1 fat
Reviews 2
March 13, 2016
By: EatingWell User
Crumbly Dough
I'm trying this recipe for the first time, but my dough came out super crumbly. So much so, that I can't even put any cookies together because the dough just crumbles apart. How can I fix this?
Cons: The dough is too crumbly
May 03, 2012
By: EatingWell User
Excellent and Easy!
Easy to put together. I make three batches a week and pull them out whenever we have a craving. Instead of whole wheat flour I use whole wheat bran flour. They turn out great every time.
