Soy Nut Butter Cookies
Indulge in the nutty, melt-in-your-mouth perfection of Soy Nut Butter Cookies, an irresistible treat that’s as delicious as it is unique. This easy-to-follow recipe swaps traditional peanut butter for creamy soy nut butter, making it a fantastic option for those with nut allergies or anyone seeking a twist on a classic cookie. With a fluffy blend of softened butter, brown sugar, and a hint of vanilla, these cookies offer a delectable balance of sweetness and texture. A quick crisscross fork pattern on the dough gives them a signature look, and a short baking time ensures a soft, chewy center that will have you coming back for more. Ready in just 25 minutes and perfect for sharing, these soy nut butter cookies are a crowd-pleaser for snack time, school lunches, or holiday platters. Serve them fresh with a cold glass of milk or store them for up to a week to enjoy anytime!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup soy nut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, soy nut butter, granulated sugar, and light brown sugar until the mixture is smooth and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Be careful not to overmix.
Once the dough is fully combined, scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart.
Use the tines of a fork to press each ball down gently in a crisscross pattern to slightly flatten the dough, giving the cookies their classic look.
Bake each sheet in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still look slightly undercooked. Do not overbake for soft cookies.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy your soy nut butter cookies fresh with a glass of milk or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 17.4 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1741 mg | 76% | |
| Total Carbohydrate | 338.1 g | 123% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 206.3 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 601 mg | 46% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1354 mg | 29% | |
*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.
