This summer camp favorite makes a delicious crisp-CHEWY peanut butter cookie.
Original recipe makes 10 dozen cookies
Ingredients
7 1/2 cups all-purpose flour
2 tablespoons baking soda
1 1/2 teaspoons salt
6 cups brown sugar
3 cups butter, softened
3 cups peanut butter
6 eggs
1/2 cup white sugar, or as needed
-
PREP
30 mins
-
COOK
15 mins
-
READY IN
1 hr 5 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Line several baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl.
- In a separate large bowl, cream brown sugar, butter, and peanut butter together until evenly mixed and smooth.
- Beat in eggs.
- Stir the the flour mixture into the peanut butter mixture to make a smooth dough.
- Place white sugar into a shallow bowl.
- Roll dough into tablespoon-size balls, then roll in the white sugar to coat all sides.
- Place cookies onto the prepared baking sheets at least 1 inch apart.
- Press each cookie down flat with a fork, making a cross-cross pattern.
- Bake in the preheated oven until cookies are lightly browned on the bottom, about 12 minutes. Allow to cool on baking sheets about 5 minutes before removing to finish cooling on wire racks.
Nutrition
Calories: 141 kcal
Carbohydrates: 15.2 g
Cholesterol: 23 mg
Fat: 8.2 g
Fiber: 0.6 g
Protein: 2.8 g
Sodium: 156 mg