Skill Level: Easy
Makes: 2 dozen
1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips (or any other chip flavor you would like)
Granulated sugar
Heat oven to 375ºF. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in chips.
Shape dough into 1 1/2 inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).
Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
Did You Know:
Cookie dough can be covered and refrigerated up to 24 hours before baking. If it’s too firm, let stand at room temp 30 minutes.
Makes: 2 dozen
1 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter or margarine, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips (or any other chip flavor you would like)
Granulated sugar
Heat oven to 375ºF. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in chips.
Shape dough into 1 1/2 inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).
Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.
Did You Know:
Cookie dough can be covered and refrigerated up to 24 hours before baking. If it’s too firm, let stand at room temp 30 minutes.
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