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Lemon Cooler Cookies Recipe
|Butter||1 Cup (16 tbs), softened|
|Brown sugar||1 Cup (16 tbs), firmly packed|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Chunky peanut butter||12 Ounce (1 Jar / 1 1/3 Cups)|
|Vanilla||1 1⁄2 Teaspoon|
|Butter flavoring||1 1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Semisweet chocolate chips||12 Ounce (2 Cups)|
|Dry roasted peanuts||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 7924 Calories from Fat 4353
% Daily Value*
Total Fat 509 g782.6%
Saturated Fat 182.5 g912.4%
Trans Fat 0 g
Cholesterol 695.3 mg
Sodium 2762.9 mg115.1%
Total Carbohydrates 769 g256.4%
Dietary Fiber 44 g175.9%
Sugars 457.6 g
Protein 155 g310%
Vitamin A 117.3% Vitamin C
Calcium 34.2% Iron 108%
*Based on a 2000 Calorie diet
In medium mixing bowl, cream butter, brown sugar and granulated sugar with an electric mixer until fluffy.
Add peanut butter, egg, vanilla, butter flavoring and salt and continue to mix with an electric mixer until well blended.
Stir in flour, chocolate chips and peanuts.
For each cookie, place 1 tablespoon of dough onto lightly greased baking sheet; flatten to 1/4 inch thickness.
Space cookies about 1/2 -inch apart.
Convection Bake at 325°F for 12 to 14 minutes or until golden brown.
Let stand 3 minutes.
Remove to wire rack to cool.