The Best Peanut Butter Cookies
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine |
|
| 1 | cup |
brown sugar, light
|
*
|
| 1 | cup |
sugar
granulated |
|
| 2 | large |
eggs
well beaten |
|
| 1 | cup |
peanut butter
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine |
|
| 237 | ml |
brown sugar, light
|
*
|
| 237 | ml |
sugar
granulated |
|
| 2 | large |
eggs
well beaten |
|
| 237 | ml |
peanut butter
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
Directions
Heat oven to 350℉ (180℃).
Beat butter until creamy.
Add the 2 sugars, and beat until well blended.
Add the eggs, and beat until smooth and light; then add the peanut butter, and mix well.
Combine the flour, baking soda and salt.
Add to the peanut butter mixture, and beat well.
Roll dough into small balls, and place on ungreased cookie sheets.
Press each cookie with a fork, dipped in flour to make criss- cross design.
Bake 8 to 10 minutes, or until edges are slightly brown.
Remove from sheet to cool and crisp, before storing.
These freeze well.
