Egg Yolk Peanut Butter Cookies Recipe

Name: Egg Yolk Peanut Butter Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour; 1/4 tsp baking soda; pinch salt; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/4 cup margarine; 1/4 cup peanut butter; 4 egg yolks; 1/2 egg white; 1 cup creamy peanut butter; 1 1/2 tsp vanilla extract

Servings: persons

1 cup flour
1/4 tsp baking soda
pinch salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup margarine
1/4 cup peanut butter
4 egg yolks
1/2 egg white
1 cup creamy peanut butter
1 1/2 tsp vanilla extract

1
Preheat oven to 300F.
2
Cream together margarine, 1/4 cup PB, and two sugars.
3
(Use a fork)
4
Add egg yolks, 1 cup PB, and vanilla.
5
Mix well.
6
Sift in flour, baking soda, and salt.
7
Mix until just incorporated.
8
(Will be crumbly)
9
Form into patties and place 2 cm apart on a parchment lined tray; they don't spread much.
10
Press a cross hatch pattern into the cookies carefully, or they'll crumble.
11
Bake for 15 minutes.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup flour, 1/4 tsp baking soda, pinch salt, 1/2 cup granulated sugar, and more.

Yes, Egg Yolk Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg Yolk Peanut Butter Cookies

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