Peanut Butter Frickles
Peanut Butter Frickles are sweet, crispy treats combining the richness of peanut butter with the crunch of baked cookie dough. Perfect for snack times or parties, these bite-sized delights offer a delightful blend of nutty flavor and tender sweetness that appeals to both kids and adults alike.
Ingredients
Instructions
- Mix all ingredients until well combined.
- Drop teaspoonfuls of the mixture onto a greased cookie sheet.
- Bake at 350°F (175°C) for 15 minutes or until the cookies are puffed but still soft.
Tips & Substitutions
For a twist on flavor, try using crunchy peanut butter instead of creamy for added texture. If you prefer a healthier option, consider substituting half of the sugar with honey or maple syrup. Make sure to grease the cookie sheet well to prevent sticking, as these cookies can be quite soft. For an extra treat, pair these with a scoop of ice cream or serve alongside a slice of 'Quick' Lemon Icebox Pie.
Serving Suggestions
These Peanut Butter Frickles are delightful on their own but can also be served with a glass of milk or a scoop of vanilla ice cream for a richer dessert experience. Consider pairing them with a fresh fruit salad or a slice of Graham Cracker Roll for a fun and satisfying dessert spread. They make for a great addition to any casual gathering or party.
Storage & Reheating
Store any leftover Peanut Butter Frickles in an airtight container at room temperature for up to three days. To keep them soft, you can place a slice of bread in the container, which will help maintain moisture. If you want to reheat them, simply pop them in the microwave for a few seconds or warm them in the oven at a low temperature until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Frickles contains roughly 42 calories, with 1g protein, 5g 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 for this recipe?
Yes, you can use natural peanut butter, but make sure it's well-stirred and not too runny. Natural peanut butter tends to separate, so a creamy, well-mixed variety will help maintain the right consistency for the cookies.
What can I substitute for evaporated milk?
If you don’t have evaporated milk on hand, you can make a substitute by mixing 1 cup of regular milk with 1/4 cup of heavy cream. Alternatively, you can use a non-dairy milk like almond or soy milk, but keep in mind that it may slightly alter the flavor.
Can I freeze these cookies?
Absolutely! You can freeze the uncooked mixture in teaspoonfuls on a baking sheet until firm, then transfer them to a freezer bag. When ready to bake, just add a couple of extra minutes to the baking time. This method allows for freshly baked cookies anytime.
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).