Peanut Butter Yo-Yo
Peanut Butter Yo-Yo cookies are a delightful treat combining rich peanut flavor with a soft, chewy texture. These cookies are perfect for peanut butter lovers and make a great snack or dessert for gatherings. Easy to customize with jelly or other fillings for added sweetness.
Ingredients
Instructions
- Mix thoroughly the shortening, peanut butter, sugar, brown sugar, and egg until well combined.
- Blend in the remaining ingredients: flour, soda, baking powder, and salt.
- Cover the dough and chill for at least 30 minutes.
- Shape the dough into small balls and place on a baking sheet.
- Bake at 350°F (175°C) until lightly browned, about 10 minutes.
Tips & Substitutions
For a creamier texture, try using natural peanut butter instead of regular. If you're short on shortening, you can substitute with butter, but the cookies might spread more. Adding a pinch of cinnamon or vanilla extract can enhance the flavor. To make them gluten-free, use a 1:1 gluten-free flour blend instead of regular flour.
Serving Suggestions
These Peanut Butter Yo-Yos are delightful on their own or served alongside a glass of milk or a warm cup of coffee. For an indulgent treat, sandwich two cookies together with a layer of chocolate or vanilla frosting. They also pair beautifully with Dessert Coffee Cake for a sweet brunch spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies for up to three months. To reheat, place them in a preheated oven at 350°F for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Yo-Yo contains roughly 913 calories, with 21g protein, 63g carbohydrates, and 70g fat. It is an excellent source of protein (42% of the Daily Value), calcium (30% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1057mg per serving (46% of the Daily Value).
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 crunchy peanut butter instead of creamy?
Yes, using crunchy peanut butter will add a nice texture to the cookies. Just keep in mind that the cookies may have a different consistency, but they will still be delicious.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned around the edges but still soft in the center. They will continue to firm up as they cool on the baking sheet.
Can I make these cookies vegan?
To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a vegan shortening or coconut oil. The texture may vary slightly, but they will still be tasty.
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).