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Ingredientes
- 1 1/2 c. flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 c. unsalted butter room temperature
- 1 c. light-brown sugar - (packed)
- 1 lrg egg
- 1/2 tsp pure vanilla extract
- 1 c. smooth peanut butter
Direcciones
- Sift together the dry ingredients and set aside. Cream the butter and sugar in the bowl of an electric mixer using the paddle attachment. Add in the egg and vanilla and beat till combined. Add in the peanut butter and continue beating on low speed. Add in the sifted dry ingredients and beat till just blended. Cover the dough with plastic wrap and transfer to the refrigerator. Refrigeratetill hard, about 1 hour.
- Heat the oven to 350 degrees. Line a baking sheet with a Silpat nonstick baking mat. Form dough into 1-inch balls. Place balls on cookie sheet about 2 inches apart. Press down slightly with the palm of your hand. Using the tines of a fork, make a crisscross pattern in the dough. Bake till rich golden, about 10 to 12 min. Transfer to a rack to cold.
- This recipe yields about 3 1/2 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 12 servings | |
| Calories 257 | |
| Calories from Fat 163 | 63% |
| Total Fat 19.07g | 24% |
| Saturated Fat 7.27g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 259mg | 11% |
| Potassium 164mg | 5% |
| Total Carbs 16.19g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.08g | 1% |
| Protein 7.61g | 12% |
