Peanut Butter Snaps
Yield
7 dozenPrep
15 minCook
10 minReady
25 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine,, softened |
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 2 | large |
eggs
|
|
| 2 ⅔ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ⅔ | cup |
peanut butter
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine,, softened |
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 2 | large |
eggs
|
|
| 631 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 158 | ml |
peanut butter
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Cream butter; gradually add sugars, beating well at medium speed of an electric mixer.
Add eggs, mixing well.
Combine flour, soda, and salt; add to creamed mixture, and beat until smooth.
Stir in peanut butter and vanilla; chill dough at least 1 hour.
Shape dough into 1-inch balls.
Place on ungreased cookie sheets.
Bake at 375℉ (190℃) for 10 to 12 minutes.
Let cookies cool slightly before putting them in a container.
Makes about 7 dozen.
