Light & Fluffy Peanut Butter Cookies
This recipe features a classic peanut butter cookie recipe combined with a classing meringue. The result is a light & fluffy peanut butter masterpiece.
Equipment
- Hand/Stand Mixer with whisk attachments
- 2 Mixing Bowls
- Silicone Spatula
- 2 Cookie Sheets
- Spatula
- Cooling Racks
Ingredients
- 1 cup Peanut Butter Creamy
- 1 cup White Sugar divided (¾C, ¼C)
- 4 egg whites large
- ¼ tsp Cream of Tartar
Instructions
- Preheat oven to 325°F. Grease two cookie sheets or line with parchment paper.
Cream the Peanut Butter
- In a mixing bowl, combine the peanut butter (1C) and sugar (¾C). Cream together with a hand or stand mixer until thoroughly combined, 3-5 minutes. Set aside.
Make the Meringue
- In a separate mixing bowl, whisk the egg whites (4) until frothy and add the remaining sugar (¼C) and cream of tartar (1/4t).
- Whisk until firm peaks form.
Bake the Cookies
- Fold the meringue into the peanut butter. Mix until just fully combined.
- Dallop 2-3T portions onto the cookie sheet, 1-2 inches apart to account for spreading. Bake for 18-20 minutes, until the edges begin to brown.
- Remove from oven and allow to cool for 5 minutes, then transfer to a cooling rack to finish cooling. Store in an air tight container.
Notes
- It's entirely possible to omit the sugar from the meringue preparation. However, the egg may not whip up as quickly.
Nutrition
Calories: 100kcal
Tried this recipe?Let us know how it was!