Ingredients
- ¾ cup crunchy peanut butter
- ¾ cup mashed potatoes
- ¾ cup sugar
- 1 egg
- ½ cup rice flour
- ¼ cup cornstarch
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp vanilla
- ¼ cup coarsely chopped peanuts
Make it step by step
- In bowl, cream together peanut butter and mashed potato until smooth.
- Beat in sugar until fluffy.
- Beat in egg.
- Combine rice flour, cornstarch, cream of tartar and baking soda.
- Add to peanut butter mixture; mix well.
- Stir in vanilla.
- Place in refrigerator for about 25 minutes until batter firms a bit.
- With hands gently form batter into round balls (1 tsp sized); place on nonstick baking sheet 2½ inches apart.
- Using fork that has been dipped into rice flour, flatten cookies to about ¼ inch thickness.
- Sprinkle peanuts over top.
- Bake in 375°F oven for about 15 – 20 or until golden brown around edges.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.