Ingrédients pour Egg Free Peanut Butter Cookies
- Brown Sugar
- Granulated Sugar
- 1 cup creamy peanut butter
- Butter
- 1 teaspoon vanilla extract
- Flour
- Salt
- Baking Powder
- Baking Soda
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Egg Free Peanut Butter Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Egg Free Peanut Butter Cookies
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) of softened margarine, ½ cup granulated sugar, and ½ cup packed brown sugar until light and fluffy.
- Add 1 cup creamy peanut butter and 1 teaspoon vanilla extract. Mix until thoroughly combined.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 3/4-inch balls. Place them onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Use a fork to create a criss-cross pattern on top of each cookie ball.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
36g
Fat
15g
Carbs
4g