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Category: Desserts


Here are cookies you can eat without feeling too guilty. That's because they're small--not to mention irresistible. They pair wonderfully with summer fruit, as well as sorbets and ice creams. Start with the "Peanutters" and Coconut Toffee Crisps, light, delicate ... Read more

Total time: 30 minutes | Makes 50 cookies
  • 6 tablespoons granulated sugar
  • 6 tablespoons light brown sugar, packed
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 egg white
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons smooth peanut butter
  • 1/2 cup flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • Lightly salted roasted peanut halves, for garnish

Step 1Heat the oven to 375 degrees. Set aside 2 ungreased baking sheets.

Step 2Use a mixer to cream the granulated and brown sugars and butter. Add the egg white and vanilla; mix well. Add the peanut butter; mix until smooth. Use a wooden spoon to stir in the flour, baking soda and salt; mix just until the flour disappears. Do not overmix.

Step 3Use a pastry bag fitted with a 1/3-inch wide tip to pipe out 1-inch diameter rounds, spacing them 2 inches apart, on the baking sheets. Alternately, use 1 teaspoon of batter for each cookie. Top each with a peanut half.

Step 4Bake until set and just slightly browned, about 7 to 8 minutes. Let the cookies rest 3 minutes, then use a metal spatula to transfer them to a wire rack to cool completely. Store in an airtight container for several days at room temperature or freeze up to 1 month, wrapped airtight.

Each cookie:
44 calories; 29 mg sodium; 2 mg cholesterol; 3 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 1 gram protein; 0.22 gram fiber.
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