Ingredients for Skippy Quick Cookies
- 1 1/2 cups Skippy Creamy Peanut Butter
- 1 cup granulated sugar and 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Sprinkles, for decoration (optional)
- Chocolate Chips, for decoration (optional)
- Chopped Chocolate Candies, for decoration (optional)
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How to Make Skippy Quick Cookies
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- In a medium bowl, cream together the butter and peanut butter until smooth.
- Add the sugar and brown sugar; cream until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the flour, baking soda, and salt; mix until just combined. Do not overmix.
- Roll dough into 1-inch balls.
- Place cookie dough balls 2 inches apart onto the prepared baking sheets.
- Use a fork to gently flatten each cookie ball, creating a criss-cross pattern on top.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the cookies are slightly puffed.
- Immediately after baking, decorate with sprinkles, chocolate chips, or chopped chocolate candies, if desired.
- Let the cookies cool completely on the baking sheets before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
37g
Fat
5g
Carbs
3g