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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies approx 28g Recipe makes 36 cookies approx) |
||
| Calories 131 | ||
| Calories from Fat 67 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.5g | 11% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 143mg | 5% | |
| Potassium 97mg | 2% | |
| Total Carbohydrate 13.9g | 4% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 12.5g | ||
| Protein 4.0g | 7% | |
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By: Pets'R'us
Jul 26, 2003
I found the recipe itself on the net about two years ago. To my taste it is very sweet cookie, but it is an an easy cookie to make and quick.I make this in a two in one by halving the dough and adding chocolate or peanut butter chips to one half.
36 cookies approx
Ingredients
- 2 cups peanut butter
- 2 cups sugar
- 2 large eggs
- 2 teaspoons baking soda
- 1 pinch salt
- 1 teaspoon vanilla essence
Directions
1
Preheat oven to 350 degrees F.2
Prepare baking sheets with parchment paper.3
In a medium bowl mix the peanut butter and the sugar until smooth.4
Add the eggs one at a time, then add the baking soda, salt and the vanilla essence.5
Roll dough into walnut size balls, place on the baking sheet giving them room to spread, press down slightly with a wet fork.6
Bake for 8 to ten minutes, remove from the oven and leave them on the baking sheet to cool for a few minutes, they will be very soft at this stage, then remove to a wire rack to cool completely.7
Depending on your walnut size it should make 36 cookies.
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- Course > Desserts > Cookies & Brownies > Hand-formed
- Main Ingredient > Fruit > Nuts
- Cuisine > North American
- Preparation > Time to Make > < 30 mins
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- Preparation > Equipment > Oven
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- Preparation > Presentation > Served Cold
- Occasion > Gifts
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Featured Reviews for This Recipe
From: KatMcC
On Feb 10, 2008
These are great! A cookie I can eat. My son loves them also, and he doesn't have a gluten problem.
From: Cilantro in Canada
On Nov 11, 2007
Good, easy and the kids loved them. What more can I ask for. Thanks for the recipe.
From: Chef #252906
On Oct 17, 2005
I love this recipe. It has ingredients that I usually always have on hand. My kids are able to help me bake these because of the simplicity of this recipe. Also, my daughter is on a gluten-free diet and can eat these puffy cookies. When I make these, the batter is crumbly. I try to compact them into balls really well with my hands and that seems to work fine. I too add milk chocolate chips. Enjoy!
From: Chef #550875
On Apr 15, 2008
Instead of the 2 cups of sugar, I successfully used 2 cups of Splenda for a very low sugar adaptation to this recipe. Was it the best cookie I've ever eaten? Of course not. But for brittle diabetics who have to limit sugar and starches, or for those on low carb diets it will be a welcome treat.
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