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
|
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. |
|
11
Done
|
Other Note: You Can Use All Butter/Margarine to Replace the Shortening and Probably Would Work Vice Versa as Well. |
