Peanut Butter Cookies | Schnucks
Peanut Butter Cookies Peanut Butter Cookies

These peanut butter cookies are scrumptious. 

50M 50M 48
Nutrition facts: 180 8G 20MG 70MG 19G 1G 4G
Ingredients: 1 1/2 cups Schnucks all-purpose flour 1 tsp. Schnucks baking soda 1 1/2 cups Schnucks dark brown sugar 1/2 cup Schnucks granulated sugar 1 cup Schnucks unsalted butter, softened 1 1/2 cups Schnucks creamy peanut butter or Full Circle® creamy sunflower butter 2 Schnucks large eggs 1 tsp. Spice Islands® pure vanilla extract Instructions: Preheat oven to 350°F. In medium bowl, stir together flour and baking soda. In large bowl, with mixer on medium speed, beat sugars and butter 1 minute. Add peanut butter and beat until incorporated, scraping bowl occasionally with rubber spatula. Add eggs and vanilla and beat 30 seconds; scrape bowl. With mixer on low speed, gradually add flour mixture and beat just until combined, scraping bowl occasionally. Roll dough into 1 1/2" balls and place 2 inches apart onto cookie sheet. With fork, press dough balls flat, pressing horizontally, then vertically to make a cross-hatch on top of cookie. Bake cookies 10-12 minutes per batch or until lightly browned around edges. Cool on cookie sheet 2 minutes. With spatula, transfer cookies to wire rack to cool completely.

Peanut Butter Cookies

Big Game, Desserts, Kid Friendly

These peanut butter cookies are scrumptious. 

50M

48

These peanut butter cookies are scrumptious.

Ingredients

  • 1 1/2 cups Schnucks all-purpose flour
  • 1 tsp. Schnucks baking soda
  • 1 1/2 cups Schnucks dark brown sugar
  • 1/2 cup Schnucks granulated sugar
  • 1 cup Schnucks unsalted butter, softened
  • 1 1/2 cups Schnucks creamy peanut butter or Full Circle® creamy sunflower butter
  • 2 Schnucks large eggs
  • 1 tsp. Spice Islands® pure vanilla extract

Instructions

  1. Preheat oven to 350°F. In medium bowl, stir together flour and baking soda. In large bowl, with mixer on medium speed, beat sugars and butter 1 minute. Add peanut butter and beat until incorporated, scraping bowl occasionally with rubber spatula. Add eggs and vanilla and beat 30 seconds; scrape bowl. With mixer on low speed, gradually add flour mixture and beat just until combined, scraping bowl occasionally.
  2. Roll dough into 1 1/2" balls and place 2 inches apart onto cookie sheet. With fork, press dough balls flat, pressing horizontally, then vertically to make a cross-hatch on top of cookie.
  3. Bake cookies 10-12 minutes per batch or until lightly browned around edges. Cool on cookie sheet 2 minutes. With spatula, transfer cookies to wire rack to cool completely.

Nutrition Facts

180 CALORIES Per Serving

FAT: 8G

SATURATED FAT: 4G

CHOLESTEROL: 20MG

SODIUM: 70MG

CARBOHYDRATES: 19G

FIBER: 1G

SUGAR: 9G

PROTEIN: 4G

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