Prep: 5 mins | Cook: 20mins | Additional: 5 mins | Total: 30 mins | Servings: 24 | Yield: 24 cookies
This is my go-to whenever I want something easy and quick. Delish cookies made with my favorite peanut butter brand. My personal favorite and always a huge hit!
INGREDIENTS
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1 cup KRAFT Smooth Peanut Butter
½ cup white sugar
1 egg
HOW TO MAKE SUPER-EASY PEANUT BUTTER COOKIES
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Using a large spoon, mix the peanut butter, white sugar, and egg until well blended.
Step 3: Roll the mixture into 24 pieces of balls.
Step 4: Place them on the baking sheets, 4 inches apart. Then, with a fork flatten the balls.
Step 5: Place inside the preheated oven and bake for about 20 minutes until lightly browned. Making sure not to overbake.
Step 6: Remove from the oven and allow the cookies to cool for at least 5 minutes on the baking sheets before transferring them onto a wire rack to completely cool.
NOTES:
I would recommend chilling the dough for a few hours. This will aid the cookies to hold their shape and not spread too much once baked.
Store these cookies in an airtight jar for up to a week.
Dip the tines between the cookies in a little amount of sugar. This will help prevent the fork to stick when making a cross-hatch pattern on each cookie.
For the best result, I recommend using smooth and salted peanut butter. But if you are using sweetened peanut butter, adjust the amount of sugar to 2 tablespoons.
If you plan on using a natural peanut butter without a stabilizer, you need to make sure that when you open the jar that you mix the peanut butter well. If not, the cookies will be runny because of the heavy oil on top of the jar.
You are welcome to use any brand of peanut butter you desire.
Nutrition Facts:
Per Serving: 79.1 calories; fat 5.5g 9% DV; cholesterol 7.8mg 3% DV; sodium 42.9mg 2% DV; protein 2.3g 5% DV; carbohydrates 6.8g 2% DV
Ingredients
- 1 cup KRAFT Smooth Peanut Butter
- ½ cup white sugar
- 1 egg
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Using a large spoon, mix the peanut butter, white sugar, and egg until well blended.
Step 3: Roll the mixture into 24 pieces of balls.
Step 4: Place them on the baking sheets, 4 inches apart. Then, with a fork flatten the balls.
Step 5: Place inside the preheated oven and bake for about 20 minutes until lightly browned. Making sure not to overbake.
Step 6: Remove from the oven and allow the cookies to cool for at least 5 minutes on the baking sheets before transferring them onto a wire rack to completely cool.
NOTES:
I would recommend chilling the dough for a few hours. This will aid the cookies to hold their shape and not spread too much once baked.
Store these cookies in an airtight jar for up to a week.
Dip the tines between the cookies in a little amount of sugar. This will help prevent the fork to stick when making a cross-hatch pattern on each cookie.
For the best result, I recommend using smooth and salted peanut butter. But if you are using sweetened peanut butter, adjust the amount of sugar to 2 tablespoons.
If you plan on using a natural peanut butter without a stabilizer, you need to make sure that when you open the jar that you mix the peanut butter well. If not, the cookies will be runny because of the heavy oil on top of the jar.
You are welcome to use any brand of peanut butter you desire.
