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Peanut Butter Cookies

March/April 2012

Your rating: None Average: 4.2 (11 votes)

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.


Peanut Butter Cookies

Makes: About 6 dozen cookies

Active Time:

Total Time:

Ingredients

  • 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

  1. Whisk white whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
  2. 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.
  3. 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.
  4. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
  5. 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.
  6. 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.

Tips & Notes

  • 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

Per cookie: 58 calories; 3 g fat (1 g sat, 1 g mono); 7 mg cholesterol; 7 g carbohydrates; 3 g added sugars; 1 g protein; 0 g fiber; 30 mg sodium; 23 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 carbohydrate (other), 1 fat


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Recipe Categories

Preparation/ Technique
Bake
Freeze
Ethnic/Regional
American
Health & Diet Considerations
Low carbohydrate
Meal/Course
Dessert
Snack
Holiday
Super Bowl
Ease of Preparation
Easy
Total Time
More than 1 hour
Servings
8 or more
Publication
March/April 2012
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