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Ingredients
| reduced fat margarine: 1 cup (softened) |
| light brown sugar (packed): 1 cup |
| granulated sugar: 1 cup |
| chunky peanut butter: 1 1/4 cups |
| eggs: 2 |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 1 1/4 cups |
| whole wheat flour: 1 1/4 cups |
| granulated sugar: 1/4 cup (optional) |
Crunchy Peanut Butter Cookies
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
12 min -
Servings
24 serving(s)
Tags
- Preheat oven to 375° .
- Cream together margarine, sugars, peanut butter, and eggs.
- Add vanilla.
- Sift together dry ingredients in a separate bowl.
- Add dry ingredients slowly to wet mixture.
- Dough should be somewhat firm, and you should be able to easily pick it up without it sticking to your hands. If not, add a little more flour. If dough is too stiff, add a little milk.
- Roll into tablespoon-sized balls. You can roll them in sugar as well (the 1/4 cup set aside).
- Place on an UNGREASED baking sheet 1.5 inches apart (if it is notorious for sticking, I would grease it though).
- Using a fork, flatten the balls.
- Place sheets in oven for 10-12 minutes or until darker brown around the edges.