Low Sodium Classic Peanut Butter Cookies
Indulge in the irresistible charm of Low Sodium Classic Peanut Butter Cookies—an updated twist on the beloved cookie recipe that delivers all the flavor with reduced salt. Perfectly balanced with the nutty richness of unsalted creamy peanut butter and the buttery decadence of softened, unsalted butter, these cookies are a delight for those seeking a healthier, heart-conscious treat. With their tender-crisp edges and melt-in-your-mouth texture, they pair wonderfully with a glass of milk or an afternoon coffee break. Simple ingredients like pure vanilla extract and the perfect blend of baking soda and powder ensure these homemade cookies rise to perfection while maintaining their signature crisscross-patterned look. Ready in just 25 minutes, this classic dessert is ideal for sharing, gifting, or savoring straight from the cooling rack!
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Recipe Information
Ingredients
- 1 cup Unsalted creamy peanut butter
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 cup Packed light brown sugar
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted creamy peanut butter and unsalted butter using an electric mixer until smooth and well combined.
Add the granulated sugar and packed light brown sugar to the mixture, beating until the texture is light and fluffy.
Incorporate the large eggs one at a time, mixing well after each addition. Then, stir in the pure vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches between each ball.
Using a fork, gently press down on each ball to form a crisscross pattern on the top.
Bake in the preheated oven for 10 minutes or until the cookies are golden brown around the edges.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
5878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.5 g | 415% | |
| Saturated Fat | 147.2 g | 736% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 1713 mg | 74% | |
| Total Carbohydrate | 685.1 g | 249% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 423.1 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 398 mg | 31% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2245 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
