Twinlow Peanut Butter Cookies – a delicious recipe with flour, baking soda, salt, brown sugar, butter, peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C).
2
Line several baking sheets with parchment paper.
3
Whisk together flour, baking soda, and salt in a bowl.
4
In a separate large bowl, cream brown sugar, butter, and peanut butter together until evenly mixed and smooth.
5
Beat in eggs.
6
Stir the the flour mixture into the peanut butter mixture to make a smooth dough.
7
Place white sugar into a shallow bowl.
8
Roll dough into tablespoon-size balls, then roll in the white sugar to coat all sides.
9
Place cookies onto the prepared baking sheets at least 1 inch apart.
10
Press each cookie down flat with a fork, making a cross-cross pattern.
11
Bake in the preheated oven until cookies are lightly browned on the bottom, about 12 minutes. Allow to cool on baking sheets about 5 minutes before removing to finish cooling on wire racks.
4663
kcal
Calories
245
g
Fat
559
g
Carbs
89
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: 7 1/2 cups all-purpose flour, 2 tablespoons baking soda, 1 1/2 teaspoons salt, 6 cups brown sugar, and more.
Yes, Twinlow 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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