Ingredients
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1
-
1 1/4
-
3/4
-
1/2
-
1/4
-
-
-
-
-
Directions
Betty Crocker Peanut Butter Cookies,This is from Betty Crocker’s website and it makes really good cookies and can be doubled easily. *According to their website: 110 calories per serving/cookie* *Cooking time does not include 2 hour chill time*,This is my go to recipe for PBC. I do use all butter. I also use Extra Crunchy peanut butter ( this makes it more peanutty). You do have to add a little more peanut butter though, to make up the fat content difference that the peanuts pieces displace. But just as is, it is still great.,I am looking for the double peanut butter cookies from Betty Crocker COOKIE & CANDIES Receipe Cookbook “Teen Winner Section”. This is close to the same except it uses Crisco and rolls into logs, chills, then slices thin and spreads peanut butter between 2 slices, then bakes. This recipe seems close to the ingredients but I want to make sure the ingredients are the same
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Steps
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1
Done
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Mix Sugars, Peanut Butter, Shortening, Butter and Egg in Large Bowl. |
|
2
Done
|
Stir in Remaining Ingredients. |
|
3
Done
|
Cover and Refrigerate About 2 Hours or Until Firm. |
|
4
Done
|
Heat Oven to 375f. |
|
5
Done
|
Shape Dough Into 1 1/4-Inch Balls. |
|
6
Done
|
Place About 3 Inches Apart on Ungreased Cookie Sheet. Flatten in Crisscross Pattern With Fork Dipped Into Sugar (water Works Well Too). |
|
7
Done
|
Bake 9 to 10 Minutes or Until Light Golden Brown. |
|
8
Done
|
Note: About 1 Minute Before They Are Done It Helps to Lift and Bang the Sheet on the Rack and Turn It. |
|
9
Done
|
Cool 5 Minutes; Remove from Cookie Sheet. |
|
10
Done
|
Cool on a Wire Rack. |
