Single Serve Peanut Butter Cookie (Small Batch)

• 份量: 2 servings
• 准备时间: 10 minutes
• 总时间: 45 minutes

配料

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

步骤

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!

营养

• 每份大小: 1 cookie
• 卡路里: 361
• 总脂肪: 20.5 g
• 饱和脂肪: 6.9 g
• 反式脂肪: 0 g
• 胆固醇: 107.5 mg
• 钠: 270.5 mg
• 总碳水化合物: 39.2 g
• 膳食纤维: 1.5 g
• 总糖: 26.9 g
• 蛋白质: 8 g