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October 2018

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Peanut Butter Cookies with Variations Recipe

Peanut Butter Cookies with Variations recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Peanut Butter Cookies with Variations recipe  PDF



1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine softened
1/2 cup peanut butter
1 teaspoon vanilla
1 egg
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons sugar

Heat oven to 375 . In large bowl, combine sugar, brown sugar and margarine beat until light and fluffy. Add peanut butter, vanilla and egg blend well. Lightly spoon flour into measuring cup level off. Add flour, baking soda and salt mi well. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheets. With fork dipped in sugar, flatten balls in crisscross pattern. Bake at 375 for 6 to 9 minutes or until golden brown and set. Immediately remove from cookie sheets. Yield 4 dozen cookies.
Variations: Chocolate Peanut Butter Crunch Bars: Prepare dough as directed. (Omit 4 t. sugar). Stir 1/2 cup crisp rice cereal into dough. Press in ungreased 15 10 inch baking pan. Bake at 350 for 12 to 17 minutes or until golden brown. Cool 15 minutes. Meanwhile, melt 1 cup semi sweet chocolate chips and 1/2 cup peanut butter in medium saucepan over low heat. Stir in 1 1/2 cups crisp rice cereal. Spoon mi ture evenly over slightly cooled bars gently spread. Cool completely. Cut in bars. 48 bars.
Giant Peanut Butter Candy Cookies: Prepare dough as directed. 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. (Omit 4 t. sugar.) Bake at 350 for 8 to 12 minutes or until golden brown. Cool 1 minute remove from cookie sheets. 14 cookies.
Oatmeal Peanut Butter Cookies: Prepare dough as directed, decreasing flour to 3/4 cup and adding 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 for 6 to 10 minutes or until golden brown. 4 dozen cookies.
Peanut Butter and Jelly Thumbprints: Prepare dough and shape into balls as directed. Increase 4 t. sugar to 1/4 cup roll balls in sugar. Place 1 inch apart on ungreased cookie sheets. With thumb, make deep imprint in center of each cookie. Bake as directed. Cool completely. Spoon 1/2 t. jelly, jam or preserves into imprint in each cookie. 4 dozen cookies. Source: Pillsbury: Cookies, Bars, and amp Brownies 163

Peanut Butter Cookies with Variations recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
239 people have voted
Last Reviewed on 2018-10-20



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