Recipe by Malki in Minneapolis
"I never liked how peanut butter cookies turned out. They were always too greasy-feeling or too hard and never were soft a few days later. After a lot of trial and error batches, now I get rave reviews from these cookies. They are very rich and soft for those who do not like the typical crunchy style of peanut butter cookies. They do take a bit of time to prepare and cook but very much worth the wait. I used reduced-fat peanut butter in both crunchy and creamy to make for a rich-tasting cookie with more peanut flavor and a less greasy feeling on your hand."
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1 1/3 cups
reduced-fat creamy peanut butter (such as Jif®)
reduced-fat crunchy peanut butter (such as (Jif®)
Followed this recipe to the letter, and I do think they're a little "light" in flavor. They cooked up nicely, the soft texture is perfect, but as my husband said "...the peanut butter flavor doesn't jump out at you." Although I wouldn't say this now will be my all-time favorite peanut butter cookie, I will say that I like the soft texture more, it's a good cookie, and I would make it again. Thanks Malki in Minneapolis for sharing your recipe with us.
* Percent Daily Values are based on a 2,000 calorie diet.
Light and Soft Peanut Butter Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 73
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