December 18, 2012
Staff Writer
Just a pinch
The Zope Gazette
Tue Dec 18, 2012, 03:14 PM CST
Pella —
|
1 stk |
unsalted butter, softened
get recipes @ goboldwithbutter.com
|
|
1/2 c |
packed dark brown sugar |
|
1/2 c |
granulated sugar |
|
1 c |
peanut butter, creamy or chunky |
|
1 lg |
egg |
|
1/2 tsp |
salt |
|
1/2 tsp |
baking soda |
|
1/2 tsp |
vanilla |
|
1 1/3 c |
flour |
|
1 1/2 c |
peanut butter chips, or any combination of chocolate chips, crushed walnuts or pecans and peanut butter chips to equal 1 1/2 to 1 3/4 cups |
|
|
melted chocolate for drizzling or hersheys kisses to top off cookies if desired |
Pinched by Julieleven, and 2,899 more.
Deneece Gursky
Well Seasoned
Miami, FL
Smokeygirlxo
Member Since Mar 2011
Deneece's Notes:
Pictured here with Orange Cranberry Muffins, these peanut butter cookies are a taste above the norm. They don't last long in my house and are the most asked for cookies by family and friends. I often add a little pizzazz by topping with a hershey kiss while still warm or drizzling some chocolate over them when slightly cooled.
Comments from the Test Kitchen:

Your kids are going to go wild for these! The Crew and I used a combination of peanut butter and chocolate chips for an out-of-this-world flavor. Yum!!
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1
Preheat oven to 350 degrees.
2
Beat the butter and both sugars together.
3
Beat in the peanut butter and egg; Scrape sides of bowl and beat in the salt, baking soda and vanilla.
4
When well blended, add flour and stir until it is blended. Stir in the chips and any other add ins you may choose.
5
Shape dough into 1-inch balls and arrange on ungreased/unlined cookie sheets about 2 1/2-inches apart. Flatten balls with a fork dipped in sugar making criss-cross patterns; Bake for 10-12 minutes or until slightly browned around the edges.
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