Serves: 10
Total Calories: 567

3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup chunky peanut butter
1 cup brown sugar packed
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract

Preheat oven to 350°.

In a medium bowl, stir flour, baking soda and salt until blended set aside.

In a large mixer bowl at low speed, beat butter or margarine, peanut butter, brown sugar, sugar, eggs and vanilla until well blended, scraping bowl and beaters as needed. Gradually add flour mixture until blended. Using a teaspoon of dough at a time, form small balls or drop dough about 1 inch apart on ungreased baking sheets. Dip a fork in flour and flatten each cookie with a crisscross design.

Bake for 10 minutes or until lightly browned and set in center. Cool on wire racks. Store in an airtight container.

To Make Slice-and-bake Peanut Butter Cookies: Divide dough into four portions. On sheets of plastic wrap, form each into a log, 2 inches in diameter. Wrap in plastic wrap, then foil. Chill at least 4 hours or up to 1 week. Slice 1/4 inch thick and bake for 8 to 10 minutes. If desired, make crisscross design on top. Rolls of dough can be frozen up to 2 months. Thaw for 30 minutes before slicing.

Nutritional Facts:

Serves: 10
Total Calories: 567
Calories from Fat: 277

More Recipes from the Just Good Cookin' Cookbook:
Applesauce Cookies
No-Bake Cookie Bars
Peanut Butter Crisscrosses