Emily'S Peanut Butter Cookies
Creamy, nutty peanut butter cookies with a hint of vanilla and chocolatey sweetness, perfect for satisfying cravings or sharing with friends and family.
Ingredients
Instructions
- Heat oven to 375°F (190°C).
- Cream margarine, peanut butter, granulated sugar, brown sugar, milk, and vanilla in a large bowl at medium speed until well blended.
- Beat in the egg.
- Combine flour, baking soda, baking powder, and salt.
- Mix the dry ingredients into the creamed mixture.
Tips & Substitutions
For a richer flavor, consider using creamy natural peanut butter instead of processed. You can substitute margarine with unsalted butter for a more traditional taste. If you prefer a nut-free version, sunbutter works well. For added texture, fold in chocolate chips or chopped nuts after mixing in the dry ingredients.
Serving Suggestions
These peanut butter cookies are delightful on their own or served alongside a glass of cold milk. For a fun dessert, pair them with Homemade Ice Cream for a delicious sandwich treat. They also make a great addition to any picnic, especially alongside Cole Slaw(Great For Summer) for a sweet and savory combination.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag. To reheat, simply microwave for a few seconds or warm in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Emily'S Peanut Butter Cookies contains roughly 114 calories, with 2g protein, 18g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use natural peanut butter in this recipe?
Yes, you can use natural peanut butter, but keep in mind it may affect the texture of the cookies. Natural peanut butter is often less sweet and can make the cookies a bit drier. Adjust the sugar slightly if needed, or add a touch more milk.
What can I do if my dough is too sticky?
If your dough is too sticky, try chilling it in the refrigerator for 30 minutes. This helps firm it up, making it easier to scoop and shape. Alternatively, you can add a little more flour, a tablespoon at a time, until the desired consistency is achieved.
Can I make these cookies gluten-free?
Absolutely! To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains a binding agent like xanthan gum to achieve the right texture. Enjoy a tasty gluten-free treat!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).