Crisp Peanut Butter Cookies
Crisp Peanut Butter Cookies recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
margarine
|
*
|
| 1 | cup |
peanut butter
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
|
*
|
| 2 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
margarine
|
*
|
| 237 | ml |
peanut butter
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
|
*
|
| 2 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
Directions
Stir together flour, baking powder, baking soda and salt.
In large bowl with mixer at medium speed beat margarine and peanut butter until smooth.
Beat in sugars until blended. Beat in eggs and vanilla.
Add flour mixture and beat well.
If necessary, chill dough. Shape into 1 inch balls.
Place on ungreased cookie sheet 2 inches apart.
Flatten with floured fork, making crisscross pattern.
Bake in 350℉ (180℃) oven for 12 minutes or until lightly browned.
Cool on wire rack.
