Egg Yolk Peanut Butter Cookies

rainingice
rainingice @cook_3752224
Richmond, British Columbia

I needed a recipe to use up the four egg yolks I had left over from making meringues so I made these! I overbaked mine (18 min in a toaster oven) so definitely bake for less time than that. Also, the egg whites are optional - mine were again, leftovers. Adapted from Deb72's "Mrs Fields Soft and Chewy Peanut Butter Cooky"

Egg Yolk Peanut Butter Cookies

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rainingice
rainingice @cook_3752224
Richmond, British Columbia

I needed a recipe to use up the four egg yolks I had left over from making meringues so I made these! I overbaked mine (18 min in a toaster oven) so definitely bake for less time than that. Also, the egg whites are optional - mine were again, leftovers. Adapted from Deb72's "Mrs Fields Soft and Chewy Peanut Butter Cooky"
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Ingredients

12 servings
  1. Dry Ingredients
  2. 1 cupflour
  3. 1/4 tspbaking soda
  4. pinchsalt
  5. Butter + Sugar
  6. 1/2 cupgranulated sugar
  7. 1/2 cupbrown sugar
  8. 1/4 cupmargarine
  9. 1/4 cuppeanut butter
  10. Batter
  11. 4egg yolks
  12. 1/2egg white
  13. 1 cupcreamy peanut butter
  14. 1 1/2 tspvanilla extract

Cooking Instructions

  1. 1

    Preheat oven to 300°F.

  2. 2

    Cream together margarine, 1/4 cup PB, and two sugars. (Use a fork)

  3. 3

    Add egg yolks, 1 cup PB, and vanilla. Mix well.

  4. 4

    Sift in flour, baking soda, and salt. Mix until just incorporated. (Will be crumbly)

  5. 5

    Form into patties and place 2 cm apart on a parchment lined tray; they don't spread much. Press a cross hatch pattern into the cookies carefully, or they'll crumble.

    A picture of step 5 of Egg Yolk Peanut Butter Cookies.
  6. 6

    Bake for 15 minutes.
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rainingice
rainingice @cook_3752224
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Richmond, British Columbia

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