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Prep 50min
Total50min
Ingredients10
Servings48
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Ingredients
1/2
cup granulated sugar
1/2
cup packed brown sugar
1/2
cup butter or margarine, softened
1/2
cup peanut butter
1
teaspoon vanilla
1
egg
1 1/4
cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
4
teaspoons sugar
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Steps
1
Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar and butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in peanut butter, vanilla and egg until well blended. On low speed, beat in flour, baking soda and salt until well combined, scraping bowl occasionally.
2
Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With fork dipped in 4 teaspoons sugar, flatten balls in crisscross pattern.
3
Bake 6 to 9 minutes or until set and golden brown. Immediately remove from cookie sheets.
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Chocolate-Chip-Peanut Butter Cookies: Stir 1 cup semisweet chocolate chips (6 oz) into dough. 4 1/2 dozen cookies
Nutty Peanut Butter Cookies: Stir 1 cup chopped peanuts into dough. 4 1/2 dozen cookies
Peanut Blossoms: Increase 4 teaspoons sugar to 1/4 cup. Roll balls in sugar; place 1 inch apart on ungreased cookie sheets. Bake as directed in recipe. Immediately top each cookie with 1 milk chocolate candy drop or piece, pressing down firmly so cookie cracks around edge; remove from cookie sheets. 3 1/2 dozen cookies
Peanut Butter and Jelly Thumbprints: Increase 4 teaspoons sugar to 1/4 cup. Roll balls in sugar; place 1 inch apart on ungreased cookie sheets. With thumb or handle of wooden spoon, make deep indentation in center of each cookie. Bake as directed in recipe. Remove from cookie sheets; cool completely. Spoon 1/2 teaspoon jelly, jam or preserves into center of each cookie. 4 dozen cookies
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