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Ingredientes
- 2 c. all-purpose flour
- 1 teaspoon baking pwdr
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 7/8 c. (1 3/4 sticks) unsalted butter, softened
- 1/2 c. creamy peanut butter
- 1 c. confectioners' sugar, sifted
- 1/2 c. firmly packed light brown sugar
- 1 1/2 teaspoon vanilla
- 1 egg
- 1/2 c. coarsely minced peanuts
Direcciones
- In a large bowl combine flour, baking pwdr, baking soda and salt; set aside.
- In a large mixing bowl with an electric mixer on medium speed, beat butter and peanut butter till light and fluffy. Add in confectioners' sugar and brown sugar; beat on medium speed till smooth. Beat in vanilla and egg. With mixer on low speed, gradually beat in reserved flour mix. Mix in peanuts by hand.
- Form dough into 1 1/4 inch balls. Place balls, 2 inches apart, on baking sheet lined with parchment paper. Using your lightly floured palm, flatten each ball into a disk, 1 1/2 inches in diameter. Bake in a preheated 350 degree oven about 10 min, or possibly till edges are lightly browned.
- Let cookies cold slightly on baking sheet, then use a spatula to transfer cookies to a wire rack; let cold completely. Cookies can be stored in an airtight container up to 1 week. Makes 4 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 12 servings | |
| Calories 368 | |
| Calories from Fat 196 | 53% |
| Total Fat 22.52g | 28% |
| Saturated Fat 10.2g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 286mg | 12% |
| Potassium 152mg | 4% |
| Total Carbs 36.8g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 18.17g | 12% |
| Protein 6.83g | 11% |
