Single Serve Peanut Butter Cookie (Small Batch)

• 분량: 2 servings
• 활동 시간: 10 minutes
• 총 시간: 45 minutes

재료

1 tablespoon unsalted butter, softened to room temperature

3 tablespoons creamy peanut butter

1/4 cup packed light brown sugar

1/4 teaspoon vanilla extract

1 egg yolk

3-4 tablespoons all-purpose flour

1/8 teaspoon kosher salt

1/8 teaspoon baking soda

White Granulated Sugar, optional for rolling

방향

Prep -

Get the oven preheating to 350 degrees F. Line a baking sheet with parchment paper.

Mix Butter and Sugar -

In a medium bowl, stir together the softened butter, brown sugar, and peanut butter until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together).

Add Yolk and Extract -

Mix in the egg yolk and vanilla extract until well combined.

Add Dry Ingredients -

Stir in flour, baking soda, and salt until well combined. Start with 3 tablespoons of flour then add the additional 1 tablespoon, if needed, to get a thick cookie dough. The reason for the variation is different peanut butter brands can be thicker or runnier. I typically always need the full 4 tablespoons (1/4 cup) of flour.

Chill Dough -

I like to pop the dough in the fridge for about 15 minutes while the oven finishes preheating.

Roll into Balls -

Roll the dough into two balls and roll the balls in extra white granulated sugar (this is technically optional but highly recommended!) and place on the lined baking sheet.

Bake -

Bake for 11–14 minutes - until the edges are firm and set and the centers are just set. I like my cookies to have a gooey (not raw) center so they are extra tender, but you can adjust to your preferences.

Cool on Baking Sheet -

Allow the Cookes to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!

영양 정보

• 1회 제공량: 1 cookie
• 칼로리: 361
• 지방 전체: 20.5 g
• 포화 지방: 6.9 g
• 트랜스 지방: 0 g
• 콜레스테롤: 107.5 mg
• 나트륨: 270.5 mg
• 탄수화물 전체: 39.2 g
• 식이섬유: 1.5 g
• 총 당류: 26.9 g
• 단백질: 8 g