Serves: 30
1. Heat oven to 375°.
2. Beat 1/2 cup granulated sugar, the brown sugar, peanut butter, shortening, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar.
4. Bake 9 to 10 minutes or until light brown. Cool 5 minutes remove from cookie sheet to wire rack.
*Spreads with at least 65% vegetable oil can be used.
**If using self-rising flour, omit baking soda, baking powder and salt.
NUTRITION FACTS: 1 Cookie: Calories 115 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 5mg Sodium 105mg Carbohydrate 13g (Dietary Fiber 0g) Protein 2g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 0% Iron 2% DIET EXCHANGES: 1 Starch 1 Fat
Rich Peanut Butter Chip Cookies: Substitute 1/2 cup packed brown sugar for 1/2 cup granulated sugar substitute 1/4 cup butter or stick margarine, softened, for 1/4 cup shortening. After stirring in flour, baking soda, baking powder and salt, stir in
1 cup peanut butter chips. Shape dough into balls as directed. Dip tops of balls into sugar, but do not flatten. Bake as directed.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Peanut Butter Cookies recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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