Peanut Butter Cookies From Cedercroft
Yield
12 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
margarine
|
*
|
| 1 ½ | cups |
peanut butter
chunky |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | x |
margarine
|
*
|
| 355 | ml |
peanut butter
chunky |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
Directions
Cream together 2 sticks melted margarine, 1½ cups chunky peanut butter, 1 cup sugar, ½ cup brown sugar, 2 eggs, and 1 tablespoon vanilla.
Mix dry ingredients: 3 cups flour, 1½ teaspoons baking powder, 1½ teaspoons baking soda, 1 teaspoon salt.
Mix dry ingredients into creamy mixture.
Add more flour if necessary so small firm balls of dough can be made.
Roll balls of dough in sugar and place on ungreased cookie sheets.
Squash balls with wet fork and add sprinkles of sugar.
Heat oven to 350℉ (180℃) and bake cookies until light golden brown.
let cool, then remove
