Recipe By Martin
Rating
Published Jun 19th
Prep 20m Cook 10m Additional 1h Ready In 1h 30m
Servings 24 servings Calories 267.7

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

Recipe Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup crunchy peanut butter
  • 1 cup barley malt syrup
  • 1 cup white sugar
  • 2 eggs
  • 2 ½ cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Cooking Directions

  1. 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. 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. 3 Preheat oven to 375 degrees F (190 degrees C).
  4. 4 Roll dough into 1-inch balls and arrange on baking sheets. Flatten each ball using a fork, making a crisscross pattern.
  5. 5 Bake in the preheated until edges of cookies are browned, about 10 minutes.

Nutrition Facts

  • Calories 267.7
  • Carbohydrate 32.1 g
  • Cholesterol 35.8 mg
  • Fat 13.6 g
  • Fiber 1.2 g
  • Protein 5.5 g
  • Saturated Fat 5.9 g
  • Sodium 212.4 mg
  • Sugar 9.3 g

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