Peanut Butter Cookie
Rate this recipe!
Ingredients
Please note: For product availability and links, please choose your nearest location below.
Unit of Measurement
- Classic Peanut Butter Cookies
- 260 g PreGel Pino Pinguino® Salted Peanut Arabeschi® - 61322
- 115 g butter - softened
- 100 g sugar
- 110 g brown sugar
- 50 g eggs
- 45 g milk
- 10 g PreGel Vanilla Velvet Traditional Paste - American Vanilla - 48902
- 155 g all-purpose flour
- 3 g baking powder
- 2 g salt
Method of Preparation
Instructions for Classic Peanut Butter Cookies
- In the bowl of a stand mixer fitted with the paddle attachment, place the butter, PreGel Pino Pinguino® Salted Peanut Arabeschi® - 61322, PreGel Vanilla Velvet Traditional Paste (American Vanilla) - 48902, sugar, and brown sugar.
- Mix until well combined.
- Combine the milk and the egg, and slowly add to the peanut mix.
- Combine the flour, salt, and baking powder and add to the rest of the mix.
- Mix until combined.
- Scoop dough into balls, place on a sheetpan, and press each ball with a fork.
- Bake at 375°F/190°C for about 8-10 minutes.