Pinka Butter Cookies

Pinka Butter Cookies

10

"My boys love it when I make these for a quick snack!!! My youngest calls them Pinka Butter Cookies."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 470 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 33.2 g
  • 51%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 16.8 g
  • 34%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

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

Reviews

10
  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 hard...

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...

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 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 d...

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 si...

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 pr...

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.

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

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 hard...

I read many reviews and I am glad that I still made it. It is great and thanks for the positive reviews with hints. Do not let them cool before removing them from the baking sheet. Make them sma...