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Peanut Butter Button Cookies

 
One serving costs about $0.55

$0.55 per serving

1 people like this recipe

1 likes

This recipe is ready in 15 minutes

Ready in 15 minutes

26 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:24%

Spoonacular Score: 24%

 

Peanut Butter Button Cookies might be just the dessert you are searching for. One serving contains 359 calories, 8g of protein, and 23g of fat. This recipe serves 26 and costs 55 cents per serving. This recipe is liked by 1 foodies and cooks. If you have baking time: minutes, tbsp granulated sugar, egg yolks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is not so tremendous. Try Healthy Peanut Butter Surprise Cookies (Fudgy Brownie Cookies with a Peanut Butter Center!), Death by Peanut Butter: Peanut Butter Cookies with Chocolate Peanut Butter Cups, and Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting for similar recipes.

Ingredients

Servings:
18
18  baking mix
baking mix
0.5 lb
0.5 lb butter
butter
2
2  egg yolks
egg yolks
2 cups
2 cups flour
flour
125 mL
125 mL granulated sugar
granulated sugar
some
some icing sugar
icing sugar
2 cups
2 cups peanut butter
peanut butter
26
26  peanut butter cups
peanut butter cups
1 tsp
1 tsp vanilla
vanilla
15
15  prep time: minutes
prep time: minutes
18  baking mix
18
baking mix
0.5 lb butter
0.5 lb
butter
2  egg yolks
2
egg yolks
2 cups flour
2 cups
flour
125 mL granulated sugar
125 mL
granulated sugar
some icing sugar
some
icing sugar
2 cups peanut butter
2 cups
peanut butter
26  peanut butter cups
26
peanut butter cups
1 tsp vanilla
1 tsp
vanilla
15  prep time: minutes
15
prep time: minutes

Equipment

baking paper
baking paper
hand mixer
hand mixer
baking sheet
baking sheet
bowl
bowl
oven
oven
baking paper
baking paper
hand mixer
hand mixer
baking sheet
baking sheet
bowl
bowl
oven
oven


Instructions

  1. 1. Preheat oven to 350F (180C). Line 2 baking sheets with parchment paper.
  2. 2. Place butter and peanut butter in a large bowl. Using an electric mixer, beat on high until very creamy.
  3. 3. Beat in cup (125 mL) sugar until well blended. Then beat in egg yolks, one at a time, scraping down sides as needed. Beat in vanilla and then flour until combined.
  4. 4. Place 3 tbsp (45 mL) sugar in a shallow dish. Form dough into 1-inch (2.5-cm) balls, and roll in the sugar. Place on prepared baking sheet about 2 inches (5 cm) apart. Use your finger to press into centre of each dough ball to form an indent.
  5. 5. Bake in preheated oven for 10 minutes. Remove from oven, place a peanut butter cup in indent and then continue to bake until golden and set, about 6 to 8 more minutes.
  6. 6. Remove to a rack to cool completely. When completely cool, dust with icing sugar.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.55
Ingredient
18 baking mix
½ pounds butter
2 egg yolks
2 cups flour
125 mLs granulated sugar
some icing sugar
2 cups peanut butter
26 peanut butter cups
1 teaspoon vanilla
Price
$0.08
$1.94
$0.48
$0.33
$0.17
$0.67
$1.84
$8.37
$0.30
$14.18

Tips

Health Tips

  • Read the labels when buying peanut butter. To choose the healthiest peanut butter, look for a brand without too much added fat, sugar, or salt. If you buy a natural brand that requires extra stirring due to oil separation, store the jar upside down or on its side to make the task a little easier.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

Disclaimer

Nutritional Information

Quickview
359 Calories
8g Protein
22g Total Fat
33g Carbs
2% Health Score
Limit These
Calories
359
18%

Fat
22g
35%

  Saturated Fat
8g
54%

Carbohydrates
33g
11%

  Sugar
22g
25%

Cholesterol
34mg
12%

Sodium
223mg
10%

Get Enough Of These
Protein
8g
16%

Vitamin B3
4mg
20%

Manganese
0.36mg
18%

Vitamin E
2mg
14%

Phosphorus
120mg
12%

Folate
43µg
11%

Magnesium
43mg
11%

Fiber
2g
8%

Vitamin B1
0.12mg
8%

Selenium
5µg
8%

Copper
0.15mg
8%

Vitamin B6
0.13mg
7%

Zinc
0.91mg
6%

Vitamin B2
0.1mg
6%

Iron
1mg
6%

Potassium
202mg
6%

Vitamin A
247IU
5%

Vitamin B5
0.42mg
4%

Calcium
28mg
3%

Vitamin B12
0.09µg
1%

Vitamin D
0.21µg
1%

Vitamin K
1µg
1%

covered percent of daily need

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