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View more "Desserts & Sweets" recipes Puffy Peanut Butter Buttons Recipe

Puffy Peanut Butter Buttons

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 1/2 cups (625 mL) all-purpose flour
3/4 cup (180 mL) whole wheat flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1 1/4 cups (310 mL) peanut butter
1/3 cup (80 mL) butter, softened
1 1/3 cups (330 mL) sugar
2 eggs
2 tsp (10 mL) vanilla extract
1 cup (250 mL) Milk
2 cups (500 mL) miniature semisweet chocolate chips

Yields: 16 dozen

See full recipe: https://www.dairygoodness.ca/recipes/puffy-peanut-butter-buttons?source=calendar
Puffy Peanut Butter Buttons true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 10 mins
  • Cooking Time 10 mins
  • Yields 16 dozen

You can't go wrong with these adorable and yummy bite-sized cookies. They'll disappear before your eyes. No one will even guess there is whole wheat flour in them.

  • Course Desserts & Sweets
  • Prep. Time 10 mins
  • Cooking Time 10 mins
  • Yields 16 dozen

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2006 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 1/2 cups (625 mL) all-purpose flour
3/4 cup (180 mL) whole wheat flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1 1/4 cups (310 mL) peanut butter
1/3 cup (80 mL) butter, softened
1 1/3 cups (330 mL) sugar
2 eggs
2 tsp (10 mL) vanilla extract
1 cup (250 mL) Milk
2 cups (500 mL) miniature semisweet chocolate chips

Preparation

Preheat oven to 375 °F (190 °C). Lightly butter 2 large baking sheets or line with parchment paper.

In bowl, combine all-purpose and whole wheat flours, baking powder and salt. In separate large bowl, using electric mixer, beat peanut butter, butter and sugar until light and fluffy. Beat in eggs until light and creamy, then vanilla extract. Stir in flour mixture alternately with milk, making 3 additions of flour and 2 of milk. Stir in chocolate chips.

Drop teaspoons (5 mL) of batter onto prepared baking sheets at least 1 inch (2.5 cm) apart. Bake for about 10 min, rotating pans halfway, or until cookies are firm around the edges yet soft in the centre. Transfer cookies to a rack to cool. Repeat with remaining batter. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips

For larger cookies, drop dough by heaping tablespoons (15 mL) at least 2 inches (5 cm) apart onto baking sheets and increase baking time to about 15 min.

157 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2006 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2006 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 214 Calories
Protein: 5 g
Carbohydrate: 27 g
Fat: 11 g
Fibre: 1.8 g
Sodium: 129 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 3 % / 28 mg
Magnesium: 14 % / 36 mg
Niacin: 13 % / 3.1 mg
Folate: 10 % / 23 mg
Iron: 8 % / 1.1 mg

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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