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Peanut Butter Cookies |
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Serves: 48 Print this RecipePrep Time: 45 minutes - Yield: 4 dozen cookies 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 cup margarine or butter, softened 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 1 egg 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 4 teaspoons sugar 1. Heat oven to 375°F. In large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until light and fluffy. Add peanut butter, vanilla and egg; blend well. 2. Add flour, baking soda and salt; mix well. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. With fork dipped in 4 teaspoons sugar, flatten balls in crisscross pattern. 3. Bake at 375°F. for 6 to 9 minutes or until set and golden brown. Immediately remove from cookie sheets. High Altitude (above 3500 feet): Increase flour to 1 1/2 cups. Bake as directed above. Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 4 mg 1% * Sodium: 85 mg 4% * Total Carbohydrate: 8 g 3% * Dietary Fiber: 0 g 0% * Sugars: 5 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat Variations Chocolate Chip-Peanut Butter Cookies: Stir in 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips. Yield: 4 1/2 dozen cookies Chocolate-Peanut Butter Crunch Bars: Omit 4 teaspoons sugar. Stir in 1/2 cup crisp rice cereal. Press dough in ungreased 15x10x1-inch baking pan. Bake at 350°F. for 12 to 17 minutes or until golden brown. Cool 15 minutes. In medium saucepan, melt 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips and 1/2 cup peanut butter over low heat. Stir in 1 1/2 cups crisp rice cereal. Spoon mixture evenly over slightly cooled bars; spread gently. Cool completely. Cut into bars. Yield: 48 bars Giant Peanut Butter-Candy Cookies: Omit 4 teaspoons sugar. Stir in 1 cup candy-coated chocolate pieces. Using 1/4 cup dough per cookie, place cookies 4 inches apart on ungreased cookie sheets. Flatten to 4-inch diameter. Bake at 350°F. for 8 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Yield: 14 cookies Nutty Peanut Butter Cookies: Stir in 1 cup chopped peanuts. Yield: 4 1/2 dozen cookies Oatmeal-Peanut Butter Cookies: Decrease flour to 3/4 cup and add 3/4 cup rolled oats. Cover dough with plastic wrap; refrigerate 2 hours for easier handling. Shape and flatten balls as directed. Bake at 375°F. for 6 to 10 minutes or until golden brown. Immediately remove from cookie sheets. Yield: 4 dozen cookies Peanut Blossoms: Increase 4 teaspoons sugar to 1/4 cup; roll balls in sugar. Place 1 inch apart on ungreased cookie sheets. Bake as directed. Immediately top each cookie with 1 milk chocolate candy kiss, pressing down firmly so cookie cracks around edge. Remove from cookie sheets. Yield: 3 1/2 dozen cookies Peanut Butter and Jelly Thumbprints: Increase 4 teaspoons sugar to 1/4 cup; roll balls in sugar. Place 1 inch apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make deep indentation in center of each cookie. Bake as directed. Remove from cookie sheets. Cool completely. Spoon 1/2 teaspoon jelly, jam or preserves into center of each cookie. Yield: 4 dozen cookies Peanut Butter-Brickle Cookies: Stir in 1 cup peanut butter chips and 2/3 cup almond brickle baking chips. Yield: 5 dozen cookies Peanut Butter-Raisin Cookie Pops: Stir in 1 cup chocolate-covered raisins. Shape dough into 1 1/2-inch balls. Place 4 cookies on each ungreased cookie sheet. With fork dipped in sugar, flatten balls in crisscross pattern. Insert wooden stick into side of each cookie. Bake at 350°F. for 7 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheets. Yield: 22 cookie pops This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Double Chocolate Chip Cookies German Chocolate Cake Mix Cookies Oatmeal Raisin Cookies Giant Confetti Oatmeal Cookies Coconut Macaroons Frosted Maple Walnut Cookies Peanut Butter Cookies No-Roll Sugar Cookies Stamped Shortbread Cookies Crisp Chocolate Snaps Whole Wheat Sugar Cookies Ginger Snaps Funfetti Cookies Mexican Wedding Cakes Snickerdoodles Peanut Blossoms Ginger Butter Cookies Fudgy Bonbons Thumbprints Cherry Winks Split Seconds Double Chocolate-Orange Biscotti Lemon-Glazed Cashew Shortbread Rolled Sugar Cookies Date-Filled Whole Wheat Cookies Ginger Cookie Cutouts Basic Refrigerator Cookies Spritz Cookies Pumpkin Bars Chocolate Cherry Bars Whole Wheat Zucchini Bars Rocky Road Fudge Bars Chocolate Caramel Layer Bars Maple Walnut Bars Oatmeal Carmelitas Homemade Chewy Granola Bars Sunburst Lemon Bars Quick Cranberry-Orange Bars Double Date Bars Cinnamon Toffee Bars Salted Peanut Chews Cashew Caramel Brownies Gourmet Mint Brownies Espresso Brownies Pecan Blondies with Browned Butter Frosting Fudgy Brownies Pecan Toffee Squares Divinity Candy-Coated Pretzels Cherry Almond Bark Penuche Old-Fashioned Caramels Quick Fondant Cherry Almond Fondant Classic Neapolitan Fondant Slices Taffy Holiday Peppermints Cashew Clusters Microwave Peanut Brittle Kahlua Cream Truffles Sugared `n Spiced Nuts Maple Nut Goodie Bars Caramel Corn Candy and Popcorn Balls Sherried Pecan Pralines Triple Chocolate Fudge Vanilla Fudge Cook's Note: Storing Cookies Cook's Note: Tips for Making Drop Cookies Cook's Note: Arranging and Baking the Batch Cook's Note: A Bit About Shortenings Cook's Note: Storing Nuts Cook's Note: Testing for Doneness Cook's Note: Greasing the Pan When the Cookie Crumbles Cook's Note: Cookie Sheets Cook's Note: Melting Chocolate Cook's Note: Mailing Cookies Cook's Note: Tips for Shaping Cookies Cook's Note: Tips for Making Refrigerator Cookies Cook's Note: Cookie Presses Cook's Note: Cooling Cookies Cook's Note: Tips for Making Bar Cookies Cook's Note: Melting Chocolate in the Microwave Cook's Note: How to Cut Bars and Candies Perfectly Cook's Note: Tips for Making Candy Cook's Note: Testing a Candy Thermometer Cook's Note: Butter Makes Better Candy Candy-Cooking Stages High Altitude Candy Cooking Rocky Road Fudge Bars Frosting |
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