Peanut Butter Cookies – a delicious recipe with Light brown sugar, crunchy peanut butter, butter, eggs, vanilla, creamy wheat. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place sugar, peanut butter, butter, eggs and vanilla in large bowl of electric mixer fitted with paddle attachment.
2
Beat on medium speed until mixture is well blended and fluffy.
3
Add cereal, flour and baking soda; beat until mixture forms a stiff dough.
4
Portion out 8 dozen balls of dough using a #24 scoop (or 1 dozen balls of dough for trial recipe).
5
Place 2 dozen balls on each of 4 parchment-lined full sheet pans (or 1 dozen balls on parchment-lined half sheet pan for trial recipe).
6
Flatten balls with bottom of cup.
7
Use fork to make crisscross pattern on tops, if desired.
8
Bake in 350F-conventional oven for 8 to 10 minutes or until very lightly browned.
9
Remove to wire racks to cool.
1294
kcal
Calories
91
g
Fat
59
g
Carbs
36
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 qt. Light brown sugar, firmly packed, 1 qt. crunchy peanut butter, 2-2/3 cups Unsalted butter, softened, 8 each Extra large eggs, and more.
Yes, 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.
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