Recipe By : Sue Klapper
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine -- softened
1/2 cup peanut butter
1 teaspoon vanilla
1 egg
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons sugar
Heat oven to 375°. In large bowl, combine sugar, brown sugar and
margarine; beat until light and fluffy. Add peanut butter, vanilla and
egg; blend well. Lightly spoon flour into measuring cup; level off.
Add flour, baking soda and salt; mix well. Shape dough into 1 inch
balls. Place 2 inches apart on ungreased cookie sheets. With fork
dipped in sugar, flatten balls in crisscross pattern. Bake at 375° for
6 to 9 minutes or until golden brown and set. Immediately remove from
cookie sheets. Yield 4 dozen cookies.
Variations: Chocolate Peanut Butter Crunch Bars: Prepare dough as
directed. (Omit 4 t. sugar). Stir 1/2 cup crisp rice cereal into
dough. Press in ungreased 15 x 10 inch baking pan. Bake at 350° for 12
to 17 minutes or until golden brown. Cool 15 minutes. Meanwhile, melt
1 cup semi-sweet chocolate chips and 1/2 cup peanut butter in medium
saucepan over low heat. Stir in 1 - 1/2 cups crisp rice cereal. Spoon
mixture evenly over slightly cooled bars; gently spread. Cool
completely. Cut in bars. 48 bars.
Giant Peanut Butter Candy Cookies: Prepare dough as directed. Stir in
1 cup candy-coated chocolate pieces. Using 1/4 cup dough per cookie,
place cookies 4 inches apart on ungreased cookie sheets. Flatten to 4
inch diameter. (Omit 4 t. sugar.) Bake at 350° for 8 to 12 minutes or
until golden brown. Cool 1 minute; remove from cookie sheets. 14
cookies.
Oatmeal Peanut Butter Cookies: Prepare dough as directed, decreasing
flour to 3/4 cup and adding 3/4 cup rolled oats. Cover dough with
plastic wrap; refrigerate 2 hours for easier handling. Shape and
flatten balls as directed. Bake at 375° for 6 to 10 minutes or until
golden brown. 4 dozen cookies.
Peanut Butter and Jelly Thumbprints: Prepare dough and shape into balls
as directed. Increase 4 t. sugar to 1/4 cup; roll balls in sugar.
Place 1 inch apart on ungreased cookie sheets. With thumb, make deep
imprint in center of each cookie. Bake as directed. Cool completely.
Spoon 1/2 t. jelly, jam or preserves into imprint in each cookie. 4
dozen cookies.
Source: Pillsbury: Cookies, Bars, & Brownies #163
