|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Peanut Butter Cookies |
|
Serves: 30 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Peanut Butter Cookies recipe on the web!!Prep: 15 min; Bake: 9 to 10 min per sheet; Cool: 5 min Vary the patterns on your peanut butter cookies. For a new look, try using the bottom of a cut-crystal glass, a potato masher or cookie stamp. ___ cup granulated sugar ___ cup packed brown sugar ___ cup creamy peanut butter ___ cup shortening ___ cup butter or stick margarine, softened _ large egg _ 1/4 cups all-purpose flour ___ teaspoon baking soda ___ teaspoon baking powder ___ teaspoon salt Granulated sugar 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. Chocolate Brownies Cream Cheese Brownies Cream Cheese Filling Toffee Bars Lemon Bars Pumpkin-Spice Bars Cream Cheese Frosting Date Bars Chocolate Chip Cookies Outrageous Double Chocolate-White Chocolate Chunk Cookies Chocolate Drop Cookies White Chocolate Chunk Macadamia Cookies Oatmeal-Raisin Cookies Soft Molasses Cookies Coconut Cream Macaroons Granola Cookies Chocolate-Oatmeal Chewies Chocolate Crinkles Peanut Butter Cookies Gingersnaps Snickerdoodles Russian Tea Cakes Thumbprint Cookies Shortbread Cookies Soft No-Roll Sugar Cookies Banana-Chocolate Chip Biscotti Brown Sugar Refrigerator Cookies Buttery Spritz Chocolaty Meringue Sugar Cookies Gingerbread Cookies CANDY BASICS Luscious Chocolate Truffles Chocolate Fudge Super Easy Fudge Toffee Caramels STORING CANDY Pralines Peanut Brittle Crunchy Peanut Clusters Divinity COOKIE AND BAR BASICS LEARN WITH BETTY--DIFFERENCES IN CHOCOLATE CHIP COOKIES LEARN WITH BETTY--SOFTENING BUTTER HOW TO TEST CANDY Bourbon Balls |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
