Serves: 48
Total Calories: 51
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 Peanut Butter Cookies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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