MOIST PEANUT BUTTER COOKIE RECIPE RECIPES

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MOIST AND CHEWY PEANUT BUTTER COOKIES RECIPE | ALLRECIPES



Moist and Chewy Peanut Butter Cookies Recipe | Allrecipes image

A little less fat than regular peanut butter cookies.

Provided by Sally Smircich

Categories     Peanut Butter Cookies

Yield 3 dozen

Number Of Ingredients 9

½ cup reduced fat margarine
½ cup reduced fat peanut butter
½ cup white sugar
¾ cup packed brown sugar
1 egg
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
1 pinch salt

Steps:

  • Mix margarine, peanut butter, sugar and egg. Stir in baking powder, baking soda, salt and flour.
  • Chill dough for several hours or overnight.
  • Roll dough into 1 1/4 inch balls. Place 3 inches apart on lightly greased baking sheet. Flatten crisscross style with a fork dipped in flour or sugar.
  • Bake for 10 minutes at 375 degrees F (190 degrees C).

Nutrition Facts : Calories 153.9 calories, CarbohydrateContent 23.7 g, CholesterolContent 10.3 mg, FatContent 5.3 g, FiberContent 0.7 g, ProteinContent 3.3 g, SaturatedFatContent 1 g, SodiumContent 176 mg, SugarContent 15.4 g

MOIST & CHEWY IRRESISTIBLE PEANUT BUTTER COOKIES RECIPE ...



Moist & Chewy Irresistible Peanut Butter Cookies Recipe ... image

Make and share this Moist & Chewy Irresistible Peanut Butter Cookies recipe from Food.com.

Total Time 8 minutes

Prep Time 0S

Cook Time 8 minutes

Yield 36 Cookies

Number Of Ingredients 10

3/4 cup peanut butter
1/2 cup Crisco
1 1/4 cups firmly packed brown sugar
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1 package semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees.
  • Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl.
  • Beat at medium speed with mixer until well blended.
  • Add egg and beat just until blended.
  • In a separate bowl combine flour, salt and baking soda.
  • Add to creamed mixture and mix well with mixer on low speed.
  • Drop by heaping teaspoonsful 2" apart onto ungreased cookie sheet.
  • Flatten slightly with fork tines.
  • Bake 7-8 minutes or until set and just beginning to brown.
  • Cool 2 minutes on baking sheet before removing.
  • Store in airtight container.
  • Makes 3 dozen.

Nutrition Facts : Calories 111.8, FatContent 5.8, SaturatedFatContent 1.5, CholesterolContent 5.3, SodiumContent 104.2, CarbohydrateContent 13.3, FiberContent 0.5, SugarContent 8, ProteinContent 2.2

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MOIST & CHEWY IRRESISTIBLE PEANUT BUTTER COOKIES RECIPE ...
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