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Peanut Butter Malted Cookies

Peanut Butter Malted Cookies

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h 30 m
Martin

Martin

Makes great cookies! Using barley malt sweetener instead of brown sugar yields a light, not-quite-as-sweet cookie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 212 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Beat butter, peanut butter, barley malt syrup, and white sugar together in a bowl using an electric mixer until smooth and creamy. Beat eggs into creamed butter mixture until smooth.
  2. Sift flour, baking soda, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Refrigerate dough for 1 hour.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Roll dough into 1-inch balls and arrange on baking sheets. Flatten each ball using a fork, making a crisscross pattern.
  5. Bake in the preheated until edges of cookies are browned, about 10 minutes.
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Bake_Cake

6/20/2014

love it

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