Healthy Soft Peanut Butter Cookies

LowFat Peanut Butter Cookies Recipe: How to Make It

WebApr 22, 2022 · 5 reviews. Total Time. Prep: 15 min. + freezing Bake: 10 min. + cooling. Makes. about 2 dozen. Updated: Apr. 22, 2022. When you bite …

1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy.
2. Add egg white; beat until blended. Beat in vanilla.
3. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well.
4. Shape into an 8-in. roll; wrap in plastic.

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Best Super Soft Peanut Butter Cookies Creme De La …

WebJun 6, 2021 · Awesome! Soft and chewy — This peanut butter cookies recipe makes the softest, chewiest peanut butter cookies. If you like …

1. Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.
2. In a medium bowl whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl cream together butter, peanut butter, brown sugar, and 1/4 cup granulated sugar for 2-3 minutes until light and fluffy. Mix in egg and vanilla until blended.
4. Add dry ingredients to wet ingredients and mix until combined (do not over mix). Roll dough into balls (two regular size cookie scoops or about 3 tablespoons, the balls should be fairly big - this is the key to a super soft texture!)

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Healthy Peanut Butter Oatmeal Cookies Well Plated …

WebJul 1, 2020 · What makes these healthy cookies special is peanut butter. They harness peanut butter’s rich, thick texture and healthy fats to …

1. In a large bowl, whisk together the oats, baking powder, baking soda, cinnamon, and salt.
2. In a medium bowl, combine the peanut butter, egg, vanilla, and honey. Whisk until blended.
3. Scrape the liquid mixture into the oat mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
4. When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.

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