Egg Yolk Peanut Butter Cookies

Name: Egg Yolk Peanut Butter Cookies
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup flour; 1/4 tsp baking soda; pinch salt; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/4 cup margarine; 1/4 cup peanut butter; 4 egg yolks; 1/2 egg white; 1 cup creamy peanut butter; 1 1/2 tsp vanilla extract

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"

rainingice @cook_3752224

Richmond, British Columbia

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Ingredients

12 servings

Dry Ingredients
1 cupflour
1/4 tspbaking soda
pinchsalt
Butter + Sugar
1/2 cupgranulated sugar
1/2 cupbrown sugar
1/4 cupmargarine
1/4 cuppeanut butter
Batter
4egg yolks
1/2egg white
1 cupcreamy peanut butter
1 1/2 tspvanilla extract

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Steps

1

Preheat oven to 300°F.
2

Cream together margarine, 1/4 cup PB, and two sugars. (Use a fork)
3

Add egg yolks, 1 cup PB, and vanilla. Mix well.
4

Sift in flour, baking soda, and salt. Mix until just incorporated. (Will be crumbly)
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.
6

Bake for 15 minutes.