Low Sodium Classic Peanut Butter Cookies
Satisfy your sweet tooth with these Low Sodium Classic Peanut Butter Cookies, a healthier spin on a timeless favorite. Crafted with unsalted creamy peanut butter and unsalted butter, this recipe delivers all the rich, nutty flavor you love without the extra sodium, making it perfect for those watching their salt intake. With a soft, chewy texture and just the right touch of sweetness from granulated and light brown sugars, these cookies come together in just 15 minutes of prep time. The signature crisscross pattern adds a classic homemade touch, while the recipe yields an impressive 36 cookies—perfect for sharing or meal prepping sweet treats. Whether you're baking for a special occasion or a casual snack, these low sodium peanut butter cookies are a must-try, proving that indulgent can still mean wholesome.
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Ingredients
- 1 cup Unsalted creamy peanut butter
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 cup Packed light brown sugar
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream together the unsalted creamy peanut butter and unsalted butter using an electric mixer until smooth and well combined.
Step 3
Add the granulated sugar and packed light brown sugar to the mixture, beating until the texture is light and fluffy.
Step 4
Incorporate the large eggs one at a time, mixing well after each addition. Then, stir in the pure vanilla extract.
Step 5
In a separate bowl, whisk together the all-purpose flour, baking soda, and baking powder.
Step 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a dough.
Step 7
Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches between each ball.
Step 8
Using a fork, gently press down on each ball to form a crisscross pattern on the top.
Step 9
Bake in the preheated oven for 10 minutes or until the cookies are golden brown around the edges.
Step 10
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (1289.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5878.3 |
| Total Fat 323.5g | 0% |
| Saturated Fat 147.2g | 0% |
| Cholesterol 888.7mg | 0% |
| Sodium 1712.9mg | 0% |
| Total Carbohydrate 685.1g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 423.1g | |
| Protein 104.2g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 397.7mg | 0% |
| Iron 21.0mg | 0% |
| Potassium 2245.1mg | 0% |
Source of Calories