Betty Crocker Cookbook
Don't worry if you only have chunky peanut butter on hand for these classic cookies from Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today (Wiley). It will work just fine, and will add a little textural variety. And remember to read the Variations part of the recipe, below, which includes two easy suggestions for transforming the cookie into something sweet and unexpected.
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/2 cup butter, softened
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional granulated sugar
1. Heat oven to 375 degrees F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda, baking powder and salt.
2. Shape dough into 11/4-inch balls. On ungreased cookie sheets, place balls about 3 inches apart. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
3. Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheets to cooling racks.
Rich Peanut Butter Chip Cookies: Omit 1/2 cup granulated sugar; increase brown sugar to 1 cup. After stirring in flour, baking soda, baking powder and salt, stir in 1 cup peanut butter chips. Shape dough into balls as directed. Dip tops of balls into granulated sugar, but do not flatten. Bake as directed.
Triple Delight Cookies: After mixing in Step 1, stir in 1⁄3 cup each peanut butter chips, white vanilla baking chips and semisweet chocolate chips. Bake as directed.
Contributed by Melissa Prejean from Old Orchard Beach, Maine
Makes 30 cookies
Excerpted from Betty Crocker Cookbook: 150 Recipes for the Way You Cook Today © 2011. Reprinted with permission of John Wiley & Sons, Inc.<
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