RICH PEANUT BUTTER COOKIES
1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips (or semi-sweet chocolate chips)
Granulated sugar
Heat oven to 375 degrees F.
In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 3-inches apart (do not flatten).*
Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
*For the best results, always place cookie dough on a cooled cookie sheet. This will help prevent spreading during baking.
Makes about 2 dozen cookies
From: Recipelink.com
Source: Recipe Booklet - Betty Crocker Everyday Meals, #224, September 2005
1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips (or semi-sweet chocolate chips)
Granulated sugar
Heat oven to 375 degrees F.
In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.
Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. On ungreased cookie sheet, place balls, sugared sides up, about 3-inches apart (do not flatten).*
Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
*For the best results, always place cookie dough on a cooled cookie sheet. This will help prevent spreading during baking.
Makes about 2 dozen cookies
From: Recipelink.com
Source: Recipe Booklet - Betty Crocker Everyday Meals, #224, September 2005
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