Peanut Butter Cookies

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Click here to view and print a nut-free PDF version of this recipe.

Servings: 12

Serving Size: 2.45 ounces

Ingredients

3/4 cup peanut butter, smooth
1/2 cup non-dairy butter, unsalted
1/2 cup granulated white sugar
1/2 cup brown sugar
3 tablespoons non-dairy milk, unsweetened
2 tablespoons applesauce
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1/4 cup granulated white sugar

Preparation

1. Using a stand mixer with a paddle attachment, add peanut butter, butter, 1/2 cup white sugar and brown sugar. Cream until combined.
2. Add non-dairy milk, applesauce and vanilla extract to mixer and beat until smooth.
3. Add flour, baking soda, baking powder and salt to mixer and beat until fully combined and dough forms.
4. Preheat oven to 350 degrees Fahrenheit. Using a #24 red scoop, portion cookie dough into balls. In a mixing bowl, add 1/4 cup white sugar and roll each cookie dough ball in it to coat. Set each ball on a lined sheet pan one inch apart. Using a fork, press the balls with two fork marks in a cross hatched pattern.
5. Bake in oven for 11-13 minutes until golden brown. Cool completely before transferring to serving trays or storage container.

Nutrition information

Calories: 302 Total Fat: 15g Saturated Fat: 3g Trans Fat: 1g Carbohydrate: 38g Fiber: 1g Total Sugars: 23g Protein: 5g Sodium: 164mg