Easy Peanut butter cookies for after-school

Name: Easy Peanut butter cookies
Prep time: 7 min
Cook time: 33 min
Total time: 40 min
Cuisine: Traditional
Ingredients: 1 cup butter, softened; 2 eggs; 1 cup organic sugar; 1 cup peanut butter, crunchy; 2 cups flour, organic whole wheat; 1 tsp. baking powder; Small amount of milk

Make these easy peanut butter cookies in 40 minutes from start to finish. 33 minutes is just waiting for the cookies to bake. They are nourishing and filling with not too much sugar.

Easy Peanut butter cookies

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Author: Chris Dalziel
Prep Time: 7 minutes
Cook Time: 33 minutes
Total Time: 40 minutes
Yield: 12-18 cookies 1x
Category: Cookies
Method: Baking
Cuisine: Traditional

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Description

Quick and easy peanut butter cookies.

Ingredients

Scale

1 cup butter, softened
2 eggs
1 cup organic sugar
1 cup peanut butter, crunchy
2 cups flour, organic whole wheat
1 tsp. baking powder
Small amount of milk

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Instructions

Cream together butter, peanut butter, and sugar until light and fluffy.
Add eggs and beat until fully incorporated.
Add flour and baking powder and mix until just blended.
Prepare baking sheet by greasing with a small amount of butter.
Roll a tsp of dough into a small ball, in your palms.
Place on the baking sheet. C
Continue making small balls until the sheet has 12 balls, about 2 inches apart on all sides.
Dip a fork in a small amount of milk and press the top off each ball to flatten the ball.
The milk will give a sheen to the top of the cookie. It also keeps the dough from sticking to the fork. The cookie should be about ¼ inch thick.
Bake in a 365°F oven for 12 minutes.
When done the cookies will be golden brown on the bottom of each cookie and well set.
Remove from oven.
Allow to cool for about 5 minutes on the baking sheet.
Then remove from the baking sheet and place in a single layer on a cooling rack.
The cookies will continue to firm up as they cool.
Store cooled cookies in an airtight tin.

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Yield 2 ½ dozen – 2 inch cookies

Ingredients:

1 cup butter, softened

2 eggs

1 cup organic sugar

1 cup crunchy peanut butter

2 cups whole wheat flour

1 tsp. baking powder

Small amount of milk

Method:

Cream together butter, peanut butter, and sugar until light and fluffy. Add eggs and beat until fully incorporated. Add flour and baking powder and mix until just blended.

Prepare baking sheet by greasing with a small amount of butter.

Roll a tsp of dough into a small ball, in your palms. Place on the baking sheet. Continue making small balls until the sheet has 12 balls, about 2 inches apart on all sides.

Dip a fork in a small amount of milk and press the top off each ball to flatten the ball. The milk will give a sheen to the top of the cookie. It also keeps the dough from sticking to the fork. The cookie should be about ¼ inch thick.

Bake in a 365°F oven for 12 minutes. When done the cookies will be golden brown on the bottom of each cookie and well set. Remove from oven. Allow to cool for about 5 minutes on the baking sheet. Then remove from the baking sheet and place in a single layer on a cooling rack. The cookies will continue to firm up as they cool.

Store completely cooled cookies in an airtight tin.

Don’t be surprised if they don’t last more than a couple days. My gang grabs them for breakfast, too.