Description
A halal-friendly and vegetarian recipe with crispy edges, gooey centers, and peanut butter depth. Ready in 30 minutes, these cookies balance simplicity and flavor with a peanut butter-sugar ratio genius for chewy texture.
Ingredients
1 1/2 cups (180g) all-purpose flour
1/2 cup (113g) unsalted butter, room temperature
1 cup (250g) smooth peanut butter
1/2 cup (100g) brown sugar, lightly packed
1/2 cup (100g) granulated sugar
1 tsp (5mL) vanilla extract
1 large egg, room temperature
3/4 tsp (3g) baking powder
Instructions
Preheat oven to 350°F (180°C)
Whisk flour and baking powder in a bowl
In another bowl, cream butter, sugars, and peanut butter until smooth
Add egg and vanilla; mix well
Fold in dry ingredients until dough forms
Roll 1 tablespoonfuls into balls
Place on parchment-lined baking sheets
Bake 10 minutes
Notes
For spelt flour twist, substitute 1 cup spelt for 1 cup wheat flour
Use applesauce for 1/4 cup to make egg-free
Replace brown sugar with 1 1/2 tbsp maple syrup
Parchment paper ensures easy stacking
Stored in airtight container up to 5 days
- Prep Time: 15
- Cook Time: 10
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg