JOEY’S PEANUT BUTTER COOKIES




In the preheated oven, bake it for 8 to 10 minutes, or until the edges are lightly brown.
Tips:
To help prevent the fork from sticking while making a cross-hatch pattern on the cookies dip the tines between the cookies in a bit of granulated sugar.
Bake at a lower temperature a little longer, if you like chewy cookies.
Use a brand name Skippy, Jif, or Peter Pan peanut butter. I usually buy a natural type of peanut butter, but the natural brands (the ones that separate) produce a cookie with a grittier texture and spread too much. That said, if you have a natural peanut butter brand that works for you, then use it.
Line a sheet pan with foil to freeze before baking, and then add the cookie dough balls. To make cross-hatch marks, press with a fork, and then freeze until solid. Transfer the frozen cookies to an airtight jar and freeze for up to three months.
Nutrition Facts:
Per Serving: 105.9 calories; 12 mg cholesterol; 80.8 mg sodium; 2.5 g protein; 10.6 g carbohydrates.