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Ingredients
- 1/2 cup butter or margarine
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 cups sifted all-purpose flour
- 3/4 teaspoon soda
- 1/4 teaspoon salt
Details
Preparation
Step 1
Thoroughly cream butter, peanut butter, sugars, egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape in 1-inch balls; roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet. Press 5 peanut halves atop each or crisscross with fork tines. Bake at 375deg for 10 to 12 minutes. Cool slightly; remove from pan. Makes 4 dozen.
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NOTE: Randy Tolley uses 1 1/2 cups self-rising flour and omits the soda and salt and bakes at 350deg about 8 to 10 minutes for chewy cookies.
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