'Peanutters' Recipe - Cooking Index
|6 tablespoons||90ml||Granulated sugar|
|6 tablespoons||90ml||Light brown sugar - (packed)|
|1/4 cup||49g / 1.7oz||Softened unsalted butter - (1/2 stick)|
|1 teaspoon||5ml||Vanilla extract|
|1/2 cup||99g / 3.5oz||Smooth peanut butter - plus|
|2 tablespoons||30ml||Smooth peanut butter|
|1/2 cup||31g / 1.1oz||Flour|
|1/4 teaspoon||1.3ml||Baking soda|
|Lightly-salted roasted peanut halves - for garnish|
Heat the oven to 375 degrees. Set aside 2 ungreased baking sheets.
Use a mixer to cream the granulated and brown sugars and butter. Add the egg white and vanilla; mix well. Add the peanut butter; mix until smooth. Use a wooden spoon to stir in the flour, baking soda and salt; mix just until the flour disappears. Do not overmix.
Use a pastry bag fitted with a 1/3-inch wide tip to pipe out 1-inch diameter rounds, spacing them 2 inches apart, on the baking sheets. Alternately, use 1 teaspoon of batter for each cookie. Top each with a peanut half.
Bake until set and just slightly browned, about 7 to 8 minutes. Let the cookies rest 3 minutes, then use a metal spatula to transfer them to a wire rack to cool completely. Store in an airtight container for several days at room temperature or freeze up to 1 month, wrapped airtight.
This recipe yields 50 cookies.
Each cookie: 44 calories; 29 mg sodium; 2 mg cholesterol; 3 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 1 gram protein; 0.22 gram fiber.
The Los Angeles Times, 07-17-2002
9.7 (3 votes)
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