Rich Peanut Butter Cookies

By carvalhohm

Ingredients

• 1 cup packed brown sugar
• 1/2 cup peanut butter
• 1/2 cup butter or margarine, softened
• 1 egg
• 1 1/4 cups Gold Medal® all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup peanut butter chips
• Granulated sugar

Details

Servings 24
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 375°. In large bowl, beat brown sugar, peanut butter, butter and egg with electric mixer on medium speed until creamy, or mix with spoon. Stir in flour, baking soda, baking powder and salt. Stir in peanut butter chips.

2 Shape dough into 1 1/2-inch balls. Dip tops of balls into granulated sugar. Place balls, sugared sides up, about 3 inches apart on ungreased cookie sheet (do not flatten).

3 Bake cookies 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack.

Expert Tips:

Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.

Calories 175

Cookie dough can be covered and refrigerated up to 24 hours before baking. If it's too firm, let stand at room temperature 30 minutes.

1 Cookie Calories175 ( Calories from Fat80), % Daily Value Total Fat9g9% (Saturated Fat4g,4% ), Cholesterol25mg25%; Sodium130mg130%; Total Carbohydrate21g21% (Dietary Fiber1g1% ), Protein3g3%