Crisscross Peanut Butter Cookies
Easy to make, and everyone loved them.
Yield
48 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
unbleached all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
peanut butter
|
|
| ½ | cup |
sugar
granulated |
|
| ⅔ | cup |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
unbleached all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
peanut butter
|
|
| 118 | ml |
sugar
granulated |
|
| 158 | ml |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Stir the flour, baking soda, and salt together, blending well, and set aside.
In a large mixing bowl, beat the butter and peanut butter together for 30 seconds.
Add the sugars and beat until fluffy.
Add the egg and vanilla, beating well.
Add the dry ingredients and blend well.
Shape the dough into 1-inch balls and place on ungreased cookie sheets.
Press in a crisscross pattern using a fork and flattening the balls.
Bake in a preheated 375 degree F oven for about 10 minutes.
