Peanut Butter Cookies With Turbinado Sugar – a delicious recipe with unsalted butter, turbinado sugar, salted chunky natural-style peanut butter, egg, vanilla, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Position racks in center of oven to 350u00b0F.
2
Using electric stand mixer, beat butter and 1 cup tubinado sugar with paddle attachment until well blended. Add peanut butter and mix well. Beat in egg and vanilla. Mix in baking soda and salt. Thoroughly mix in flour.
3
Using hands, form dough into 1 1/4 inch balls. Dip half of each dough ball into additional turbinado sugar. Place dough balls sugar side up on ungreased cookie sheet, spacing about 3-inches apart. using flat-bottomed glass, and applying even pressure, flatten eadh ball to 1/4 inch thickness.
4
Bake until golden brown, about 16 minutes. Cool 2 minutes. using spatula, transfer cookies to wire rack to cool. Store cookies in an airtight container.
5
DO-AHEAD TIP: Cookies can be made 1 day ahead. Store airtight at room temperature.
762
kcal
Calories
44
g
Fat
79
g
Carbs
21
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 9 ingredients. The key ingredients include: 1/4 cup unsalted butter, 1 cup turbinado sugar, 1 cup salted chunky natural-style peanut butter, 1 large egg, and more.
Yes, Peanut Butter Cookies With Turbinado Sugar 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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