The PEANUT BUTTER COOKIES are soft, crumbly, and delicious treats made with only 5 ingredients and ready to snack on in 15 minutes. Ideal for breakfast since they provide a good energy boost, they can also be served at many other times of the day, on their own or accompanied by a cup of milk or hot chocolate.
These treats, known in the States as Scorched peanut cookies, have an intense flavor with a slight crunch on the outside but literally melt in your mouth, delivering all the aroma of peanut butter — a staple of American cuisine. If you love it, you won’t be able to resist these nutritious and truly indulgent cookies.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 20 cookies
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 106.06 (Kcal)
- Carbohydrates 9.42 (g) of which sugars 3.00 (g)
- Proteins 2.68 (g)
- Fat 6.92 (g) of which saturated 2.76 (g)of which unsaturated 3.88 (g)
- Fibers 0.51 (g)
- Sodium 31.07 (mg)
Indicative values for a portion of 20 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 3 tbsp granulated sugar
- 1/2 cup peanut butter
- 5 tbsp butter (soft)
- 1 egg yolk (medium)
Tools
- 1 Bowl
- 1 Spoon
- 1 Fork
- Parchment paper
Steps
Preparation of the PEANUT BUTTER COOKIES is simple and very quick.
First, leave the butter at room temperature for at least 30 minutes so that it softens.
In a bowl put the flour, sugar, peanut butter, the egg yolk and the butter, and mix until you obtain a smooth and homogeneous dough. If it seems too crumbly don’t worry — working the dough it will come together. At most you can add a little more peanut butter.
Break off pieces of dough and form pieces weighing about 3/4 oz. Then roll them between your hands to make small balls. Slightly flatten them and place them on a baking sheet lined with parchment paper.
Using the tines of a fork, make a light press on each cookie. You can make two crossed presses to make them look even nicer.
Bake the peanut butter cookies in a preheated conventional oven at 356°F for 10 minutes. The short baking time keeps them soft, but if you want them crispier on the outside, leave them in the oven for another 5 minutes, perhaps using the convection/fan-assisted setting.
Remove them from the oven and let them cool completely. Be careful at this stage not to touch them, otherwise — being very soft — you risk breaking them.
Once cool, transfer them to a serving plate and, if you like, dust them with powdered sugar.
TIPS
If you want the cookies to be crunchier, use crunchy peanut butter. If you prefer them smooth, use creamy peanut butter.
Depending on the peanut butter used, the amount of flour may vary, so if you use the crunchy one add it little by little while evaluating the dough’s consistency; adjust by removing or adding flour as needed.
