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Peanut Butter Cookies

  • Prep 15 min
  • Total 0 min
  • Ingredients 11
  • Servings 30

Ingredients

1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup peanut butter
1/4
cup shortening
1/4
cup butter or margarine, softened
1
large egg
1 1/4
cups all-purpose flour*
3/4
teaspoon baking soda
1/2
teaspoon baking powder
1/4
teaspoon salt
Additional granulated sugar

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1 1/2g
9%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
95mg
4%
Potassium
50mg
1%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
8g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

*If using self-rising flour, omit baking soda, baking powder and salt.

Omit 1/2 cup granulated sugar; increase packed brown sugar to 1 cup. Omit shortening; increase butter or margarine, softened, to 1/2 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 sugar, but do not flatten. Bake as directed.

Directions

  • 1 Heat oven to 375°F.
  • 2 In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, shortening, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, baking powder and salt.
  • 3 Shape dough into 1 1/4-inch balls. On ungreased cookie sheet, place balls about 3 inches apart. Flatten in crisscross pattern with fork dipped in additional granulated sugar.
  • 4 Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.

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