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Pinka Butter Cookies

Read Reviews (10)

"My boys love it when I make these for a quick snack!!! My youngest calls them Pinka Butter Cookies." — Teri Johnson

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Original recipe makes 1 dozen Change Servings

1 cup crunchy peanut butter
1/2 cup creamy peanut butter
1 cup confectioners' sugar

1 egg
1 teaspoon baking powder

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Directions

Preheat oven to 350 degrees (175 degrees C). Grease a 9x9 inch baking pan.
Mix crunchy peanut butter, creamy peanut butter, powdered sugar, egg and baking powder together. Press dough into a 9x9 inch baking pan.
Bake 8 to 10 minutes.

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This were great! My boys and even my husband really liked them. Simple ingred. too. (: I used all creamy pb as I did not have any chunky. Also, tried to make traditional cookie shapes instead of the pan. Next time will follow the recipe, LOL, as the dough was sticky (not recipe's fault, totally mine!) Thanks for the post, Teri! Excellent cookie, great taste! And I love the name!

—opal~/~dragonfly (dana)

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Most Helpful Critical Review

Jan 22, 2008

I did not care for this recipe. The cookies took longer than ten minutes and were so dry they just fell apart before I could get them off the cookie sheet and the bottom of the cookies were hardly brown. I had high hopes for such a simple recipe but had no luck at all.

—Lynnette

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10 Ratings

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Mar 15, 2010

Husband and sons loved this; I thought it was just okay. Ten stars for simplicity! If I make it again, I'll definitely top it with chocolate chips as soon as it comes out of the oven. Too bad I didn't have any this time.

—SHARON8799

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Sep 18, 2007

I can't bake to save my life, but Teri, your recipe is foolproof! I used all smooth peanut butter since I didn't have crunchy on hand, and made them into little cookie shapes like Normal~Jeans did. Thanks!

—MBKRH

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Sep 10, 2012

Super easy and very rich little cookie. These were so moist and crumbly though and aren't a sturdy cookie. I misread the sugar used brown instead of powdered. I only had creamy PB. These were simple to fix and took only a couple of minutes to have ready for the oven. I made them as individual cookies instead of a pan cookie. Not quite as good as a traditional flour based cookie, but good for what it is. Thanks Teri!

—~TxCin~ILove2Ck

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Mar 28, 2011

Excellent recipe! I'm diabetic and substitute sucralose (or store brand) sweetner for the sugar and it still works good. Is just slightly crumblyier than sugar made but a good cookie high in protien and low in carbs for diabetics! Found this recipie on the back of the walmart brand of sucralose! One cookie I can eat without spiking my blood sugar!!!

—PDank

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Sep 01, 2008

Loved these!! I only had 1 1/2 cups creamy peanut butter, so i added 1 large package sugar free chocolate pudding. And I had only regular sugar on hand.

—kimberly

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Apr 20, 2008

These cookies were great. My roommate is allergic to wheat so these are a fantastic gluten-free cookie. Very easy.

—JELOEWEN

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Nutrition

Calories
470 kcal
23%

Carbohydrates
33.7 g
11%

Cholesterol
35 mg
12%

Fat
33.2 g
51%

Fiber
4.7 g
19%

Protein
16.8 g
34%

Sodium
401 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pinka Butter Cookies

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 470
Calories from Fat: 298

% Daily Value *
Total Fat 33.2g 51 %
Saturated Fat 6g 30 %
Cholesterol 35mg 12 %
Sodium 401mg 16 %
Potassium 472mg 13 %
Total Carbohydrates 33.7g 11 %
Dietary Fiber 4.7g 19 %
Protein 16.8g 34 %
Sugars 25.2g
Vitamin A < 1 %
Vitamin C 0 %
Calcium 10 %
Iron 15 %
Thiamin 8 %
Niacin 88 %
Vitamin B6 19 %
Magnesium 37 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.