– Introduction: Indulge in the ultimate comfort food with these delicious Homemade Gourmet Thick Peanut Butter Cookies. Made with just a few simple ingredients, these cookies are easy to make and guaranteed to satisfy your sweet tooth cravings.
– Ingredients:
– 1 cup creamy peanut butter
– 1 cup sugar
– 1 egg
– 1 tsp vanilla extract
– Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine peanut butter, sugar, egg, and vanilla extract. Mix until well combined.
3. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
4. Use a fork to make a crisscross pattern on each cookie.
5. Bake for 10-12 minutes, or until the edges are golden brown.
6. Allow the cookies to cool before enjoying!
– Nutrition Information:
– Serving size: 1 cookie
– Calories: 120
– Fat: 8g
– Carbohydrates: 10g
– Protein: 4g
Popular questions:
– How can I make these cookies gluten-free?
– You can use gluten-free flour or almond flour instead of regular flour.
– Can I use crunchy peanut butter instead of creamy?
– Yes, you can use crunchy peanut butter for added texture in the cookies.
– Can I substitute the sugar with a sugar alternative like stevia?
– Yes, you can use a sugar alternative, but the taste and texture may vary.
– How can I store these cookies?
– Store them in an airtight container at room temperature for up to a week.
– Can I freeze the cookie dough?
– Yes, you can freeze the cookie dough and bake them as needed.
Helpful tips:
– Refrigerate the dough for 30 minutes before baking for thicker cookies.
– Add chocolate chips or chopped nuts for added texture and flavor.
– Dust the cookies with powdered sugar before serving for an extra touch.
– Experiment with different extracts like almond or coconut for a unique flavor profile.
Expert Secrets:
– Use a cookie scoop for evenly-sized cookies.
– Don’t overmix the dough to avoid tough cookies.
– Rotate the baking sheet halfway through baking for even browning.
– For a chewier texture, underbake the cookies slightly.
– Let the cookies cool completely on the baking sheet for the best texture.