HONEY-NUT PEANUT COOKIES
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1 cup roasted honey-nut peanut butter*
1/2 cup butter, softened
2 eggs
1 1/2 cups Pillsbury best flour
1 tsp baking soda
1 1/2 cups honey roasted peanuts, chopped
Preheat oven to 350 degrees F.
In large bowl, combine sugars, peanut butter and butter; beat until light and fluffy. Add eggs; blend well.
Lightly spoon flour into measuring cup; level off. Add flour and baking soda; mix well. Stir in peanuts. Drop dough by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
*Regular creamy peanut butter can be used in place of the honey-nut roasted peanut butter.
Makes 3 dozen cookies
Source: Pillsbury Classic: Cookies and Bars
3/4 cup sugar
3/4 cup brown sugar, firmly packed
1 cup roasted honey-nut peanut butter*
1/2 cup butter, softened
2 eggs
1 1/2 cups Pillsbury best flour
1 tsp baking soda
1 1/2 cups honey roasted peanuts, chopped
Preheat oven to 350 degrees F.
In large bowl, combine sugars, peanut butter and butter; beat until light and fluffy. Add eggs; blend well.
Lightly spoon flour into measuring cup; level off. Add flour and baking soda; mix well. Stir in peanuts. Drop dough by heaping tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets.
*Regular creamy peanut butter can be used in place of the honey-nut roasted peanut butter.
Makes 3 dozen cookies
Source: Pillsbury Classic: Cookies and Bars
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