Bake and let the cookies cool and set for at least 10 minutes before eating.Scoop rounded spoonfuls of the dough and roll into balls before placing on the cookie sheet and using a fork to press a crosshatch pattern into the top of each cookie.Stir dry ingredients into the wet and mix.You can use a handheld mixer for this part if you’d like, but all you really need is a whisk and a little elbow grease. Whisk together wet ingredients in a medium bowl.Mix dry ingredients together in a small bowl.
Cookie crisp peanut butter how to#
How to Make a Small Batch of Peanut Butter Cookies For ideas on what to do with that leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of banana muffins). Egg yolk: This recipe uses only an egg yolk.Peanut butter: Smooth or chunky peanut butter will work, but stick with a processed brand like Jiff or Skippy, as these give you the most consistent results for baking.Baking staples: The bulk of the ingredients for these cookies is made up of baking staples, flour, baking soda, salt, butter, brown and granulated sugar, and vanilla extract.This recipe makes six cookies so there are just enough to share, but not so many that you’re in any real trouble should you choose not to. These cookies are super peanut buttery and the perfect (or at least my perfect) peanut butter cookie texture where they’re a little soft and crumbly, a little chewy, and with a little extra oven time, a little crunchy. The Perfect Small-batch Peanut Butter Cookies Other words used to describe them by taste testers have been, “amazing,” “really really good,” and “my favorite peanut butter cookies ever.” I love a good peanut butter cookie and these cookies definitely earn that label. Your day will get 97% better immediately. Hey, workweek got you down? You should make yourself a cute little batch of peanut butter cookies. These small-batch peanut butter cookies are easy to make, super peanut buttery, and SO good.
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