Ingredients for Zucchini Peanut Butter Cookies
- All Purpose Flour
- Crunchy Peanut Butter
- 2 cups grated zucchini
- Brown Sugar
- Sugar
- Baking Soda
- 1 cup (2 sticks) softened margarine
- 1 large egg
- 1 teaspoon vanilla extract
- Roasted Peanuts
- Semi Sweet Chocolate Chips
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How to Make Zucchini Peanut Butter Cookies
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine, 1 cup creamy peanut butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- Add 2 cups grated zucchini and mix until just incorporated.
- In a separate bowl, whisk together 2 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. Be careful not to overmix.
- Stir in ½ cup chopped nuts (optional) and ½ cup chocolate chips (optional).
- Cover the dough and chill in the refrigerator for at least 2 hours (or up to overnight) to allow the flavors to meld and prevent spreading.
- Once chilled, scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Rotate the baking sheets halfway through for even baking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
183g
Fat
48g
Carbs
26g
