Sandy Peanut Butter Cookies – a delicious recipe with unsalted butter, flour, baking soda, ammonium carbonate, eggs, Crunchy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cook butter in saucepan on medium heat 10 min.
2
or until solids separate and butter takes on a nutty aroma, stirring occasionally.
3
Cool 30 min.
4
or to room temperature.
5
Meanwhile, mix flour, baking soda and ammonium carbonate.
6
Heat oven to 350 degrees F. Beat eggs, peanut butter, sugar and butter in large bowl with mixer until blended.
7
Add flour mixture; beat just until blended.
8
Roll dough into 68 (1-inch) balls, using about 1 Tbsp.
9
dough for each.
10
Place, 2 inches apart, on parchment-covered baking sheets.
11
Flatten each to 1-1/2-inch round.
12
Bake 10 min.
13
or until lightly browned.
14
Cool on baking sheets 5 min.
15
; remove to wire racks.
16
Cool completely.
801
kcal
Calories
52
g
Fat
68
g
Carbs
18
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 7 ingredients. The key ingredients include: 3/4 cup unsalted butter, 2-1/4 cups flour, 1 tsp. baking soda, 1 tsp. ammonium carbonate, and more.
Yes, Sandy 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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