Soy Nut Butter Cookies
Indulge in the nutty, melt-in-your-mouth perfection of Soy Nut Butter Cookies, an irresistible treat that’s as delicious as it is unique. This easy-to-follow recipe swaps traditional peanut butter for creamy soy nut butter, making it a fantastic option for those with nut allergies or anyone seeking a twist on a classic cookie. With a fluffy blend of softened butter, brown sugar, and a hint of vanilla, these cookies offer a delectable balance of sweetness and texture. A quick crisscross fork pattern on the dough gives them a signature look, and a short baking time ensures a soft, chewy center that will have you coming back for more. Ready in just 25 minutes and perfect for sharing, these soy nut butter cookies are a crowd-pleaser for snack time, school lunches, or holiday platters. Serve them fresh with a cold glass of milk or store them for up to a week to enjoy anytime!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup soy nut butter
- 0.5 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon baking powder
- 0.25 teaspoon salt
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, soy nut butter, granulated sugar, and light brown sugar until the mixture is smooth and fluffy, about 2-3 minutes.
Step 3
Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Step 5
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. Be careful not to overmix.
Step 6
Once the dough is fully combined, scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheets about 2 inches apart.
Step 7
Use the tines of a fork to press each ball down gently in a crisscross pattern to slightly flatten the dough, giving the cookies their classic look.
Step 8
Bake each sheet in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers still look slightly undercooked. Do not overbake for soft cookies.
Step 9
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Step 10
Serve and enjoy your soy nut butter cookies fresh with a glass of milk or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (655.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3028.0 |
| Total Fat 173.3g | 0% |
| Saturated Fat 70.9g | 0% |
| Polyunsaturated Fat 17.4g | |
| Cholesterol 444.3mg | 0% |
| Sodium 1740.8mg | 0% |
| Total Carbohydrate 338.1g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 206.3g | |
| Protein 49.8g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 601.2mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 1354.2mg | 0% |
Source of Calories