Peanut butter brown sugar cookies
SmartPoints® value per serving
2 hr 25 min
2 hr 10 min
These peanut butter brown sugar slice-and-bake cookies are the perfect treat to have on hand for whenever you have a sweet craving. The cookie dough will last for at least a month in the freezer, so all you have to do is slice it up and bake as many as you need. They're also easy to put together thanks to the convenience of a food processor. Pulse the dry ingredients together, then add the butter, eggs, and vanilla and pulse to form a dough. That's all there is to it before baking. You'll love the flavor combination fo brown sugar and peanut butter, so we won't blame you for making and freezing multiple batches at a time.
Peanut Butter & Co. Pure peanut powder
¾ cup(s), cold and cut into cubes
Packed light brown sugar
- In a food processor pulse the flour, brown sugar, powdered peanut butter, and salt together until combined. Add the butter and pulse a few times until the butter is the size of peas. In a separate bowl whisk together the eggs and vanilla extract. Add to the food processor and pulse until a crumbly dough forms.
- Dump out onto a clean surface and form into a ball. Divide in two and shape into two logs about 3 inches wide and 6 inches long. Wrap in plastic wrap and freeze for at least 2 hours and up to 1 month.
- When ready to bake cookies, preheat oven to 350°F. Slice cookie dough into 1/4-inch thick rounds and place on a sheet pan lined with parchment paper a few inches apart. Sprinkle with coarse sugar, if desired and bake until the bottoms just turn brown, about 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.