Peanut Butter Baby Ruth Cookies
Baby Ruth Cookies
Yield
36 servingsPrep
15 minCook
12 minReady
27 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 3 | cups |
all-purpose flour
sifted |
|
| ¾ | cup |
peanut butter
smooth |
|
| 1 | teaspoon |
baking powder
|
|
| 1 ½ | cups |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
beaten |
|
| ⅔ | cup |
milk
|
|
| 1 ¼ | teaspoons |
vanilla extract
|
|
| 5 | each |
chocolate bars
baby ruth, or 1 cup chocolate chips or pieces |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
| 177 | ml |
peanut butter
smooth |
|
| 5 | ml |
baking powder
|
|
| 355 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
beaten |
|
| 158 | ml |
milk
|
|
| 6.3 | ml |
vanilla extract
|
|
| 5 | each |
chocolate bars
baby ruth, or 1 cup chocolate chips or pieces |
Directions
Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla.
Sift dry ingredients together and add alternately with the milk.
Stir in the cut-up Baby Ruth pieces or chocolate chips.
Drop from teaspoon on buttered cookie sheets.
Flatter cookies with fork if needed.
Bake in preheated 375℉ (190℃) oven until golden brown, about 12 to 15 minutes.
Makes 3 dozen cookies.
