| Carbohydrates | 32 g |
| Energy | 250.7 kcal |
| Fats | 11.7 g |
| Fiber | 1 g |
| Protein | 5.7 g |
| Saturated Fats | 3 g |
| Sodium | 212.6 mg |
| Sugars | 18.7 g |
Total
37difficulty
Easy
Easy Peanut Butter Cookies
By Janille O'Brien & Natasha Kangaloo-Wood
These delicious Peanut Butter cookies are quick and easy, and our creamy chocolate ganache recipe takes this simple recipe over the edge
Utensils
Baking dish
Bowl
Whisk
Oven
Mixer
Handmixer
Measuring Spoons
Parchment Paper
Fork
Ingredients
Portions: 24
- 1 Cup Creamy Peanut Butter
- 1 can NESTLÉ® Sweetened Condensed Milk (395g)
- 1/2 Cup Shortening (room temperature)
- 2 Large Eggs (room temperature)
- 3 Cups All-Purpose Flour
- 1 Cup Granulated Sugar
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoon Baking Soda
Instructions
- 1.Using a stand/hand mixer combine peanut butter, Sweetened Condensed Milk and shortening until well combined. Add eggs one at a time scraping down the sides to ensure everything is well incorporated.
- 2.In a separate bowl mix the remaining ingredients. Add this mixture to the peanut butter mixture and mix until the cookie dough comes together.
- 3.Using a tablespoon scoop peanut butter cookie dough, form into balls and flatten into 1-inch rounds, place on a parchment paper lined baking sheet at least 1½ inches apart.
- 4.Using the back of a fork press down the dough and then press again from the opposite direction, to form the crisscross pattern on top.
- 5.Bake in a preheated 350˚F (180˚C) oven for 12-15 minutes or until the edges become golden brown. Allow to cool on the baking sheet for 3 minutes and transfer to a wire rack to cool completely. Serve immediately.
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Made it and it came out really good