Marbled Peanut Butter Cookies
Mrs. Fields' Soft And Chewy Peanut Butter Cookies
Peanut Butter Cookies
Peanut Butter Crunchies
Peanut Butter Monster Cookies

Marbled Peanut Butter Cookies

Serving Size: 36

1/2 cup semisweet chocolate pieces
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/4 cup honey
1/2 teaspoon vanilla
1/4 cup all-purpose flour
sugar

Melt the chocolate pieces in a small saucepan over low heat, stirring
often Set aside to cool. Beat butter and peanut butter in a large mixing
bowl with an electric mixer on medium to high speed for 30 seconds. Add
the 1/2 cup sugar, baking powder, and baking soda. Beat till combined.
Beat in egg, honey and vanilla until combined. Beat in as much flour as
you can with the mixer. Stir in any remaining flour with a wooden spoon.
Drizzle melted chocolate over the dough. Stir just enough to swirl
chocolate through the dough. If necessary, chill till easy to handle.
Shape dough into 1-inch balls. Roll in sugar. Place balls 2 inches apart
on an ungreased cookie sheet. Flatten with the bottom of a glass. Bake in
a 375 oven for 7 to 9 minutes or till the bottoms of the cookies are
lightly browned. Cool on a wire rack.

Recipe by: Better Homes and Gardens/Holiday Cooking

Per Serving (excluding unknown items): 80 Calories; 5g Fat (49.8% calories
from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 12mg
Cholesterol; 69mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1
Fat; 1/2 Other Carbohydrates.



Mrs. Fields' Soft And Chewy Peanut Butter Cookies

Serving Size: 4

2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 cup butter ; softened
3 large eggs
1 cup creamy peanut butter
2 teaspoons vanilla extract


Preheat oven to 300F.Mix dry ingredients and set aside. On medium speed,
in large bowl, blend sugars; add butter, mix till grainy consistency. Add
eggs, peanut butter and vanilla extract; beat till fluffy. On low speed,
add flour mixture until barely mixed into butter mixture. Drop by rounded
tablespoonsful 2 inches apart on ungreased cookie sheet. Use a wet or
flour coated fork to gently press a crisscross pattern on top of each
cookie. Bake until the edges of the cookies are lightly browned,
approximately- 20 minutes. Remove to cool on a flat surface.* 2 cups of
semi-sweet chocolate chips may be added the same time as the flour if
desired. Bake as usual.

Source: Mrs. Field's Cookie Secrets
From: "Duckie "

Per Serving (excluding unknown items): 783 Calories; 4g Fat (4.5% calories
from fat); 11g Protein; 178g Carbohydrate; 2g Dietary Fiber; 140mg
Cholesterol; 361mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2
Fat; 8 1/2 Other Carbohydrates.



Peanut Butter Cookies

Serving Size: 3

1 cup unsalted butter ; softened
1 cup smooth peanut butter
1 cup firmly packed light brown sugar
1 cup granulated sugar ; plus more
2 eggs
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder

Preheat the oven to 350 degrees F. Lightly grease 2 cookie sheets. Set
them aside. Combine the butter, peanut butter, brown sugar, and the 1 cup
granulated sugar in a large mixing bowl. Add the eggs one at a time,
beating well after each addition. In another large bowl, sift together the
flour, salt, and baking powder. Gradually stir the flour mixture into the
peanut butter mixture until the ingredients are well blended. Drop the
dough by the spoonful onto the prepared cookie sheet. Flatten each mound
with a fork, then sprinkle lightly with granulated sugar. Bake for 12 to
14 minutes, or until the cookies are lightly browned. Remove the cookies
from the oven and allow to cool on the cookie sheet for 5 minutes before
transferring them to a wire rack to cool completely.

From: "Duckie "

Per Serving (excluding unknown items): 933 Calories; 48g Fat (44.8%
calories from fat); 36g Protein; 97g Carbohydrate; 8g Dietary Fiber; 125mg
Cholesterol; 700mg Sodium. Exchanges: 6 Grain(Starch); 3 Lean Meat; 7 1/2
Fat; 0 Other Carbohydrates.





Peanut Butter Crunchies

Recipe By: The Great Cookie Cookbook
Serving Size: 36

1 cup sugar
1 cup firmly packed light brown sugar
1 cup creamy peanut butter
1/2 cup Butter Flavor Crisco all-vegetable shortening
2 eggs
1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup peanut butter chips
2/3 cup almond brickle chips

Heat oven to 350F Place sheets of foil on countertop for cooling cookies
Combine sugar, brown sugar, peanut butter and 1/2 cup shortening in large
bowl. Beat at medium-high speed of electric mixer until well blended=2E
Beat in eggs. Combine flour and baking soda. Add gradually to creamed
mixture at lowspeed. Stir in peanut butter chips and almond brickle chips
with spoon Shape into 1 1/2-inch balls. Place 2 inches apart on ungreased
baking sheet Dip fork in flour. Flatten dough slightly in crisscross
pattern. Bake at 350F for 9 to 11 minutes or until bottoms are light brown
and set. Do not overbake. Cool 5 minutes on baking sheet. Remove cookies
to foil to cool completely.

Per Serving (excluding unknown items): 92 Calories; 2g Fat (16=2E4%
calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber;
11mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
0 Fat; 1 Other Carbohydrates.




Peanut Butter Monster Cookies

Serving Size: 4

3 large eggs
1 cup brown sugar
1 cup granulated sugar
1 teaspoon vanilla
1 teaspoon corn syrup
1/2 cup butter
1/2 cup peanut butter
2 teaspoons baking soda
1 cup chocolate chips
1 cup M&Ms

Even though they're BIG, you still can't eat just one. Preheat oven to
350F. Combine all ingredients, except chocolate chips and M&Ms. Blend
well. Fold in chocolate chips and M&Ms. Drop 1/3 cup dough about 3 inches
apart on parchment paper lined baking sheet. Flatten cookies slightly.
Bake 14-15 minutes until lightly browned. Makes 2 dozen.

From: "Duckie " <jmstwn1607@earthlink.

Per Serving (excluding unknown items): 1657 Calories; 92g Fat (47.0%
calories from fat); 31g Protein; 203g Carbohydrate; 9g Dietary Fiber;
202mg Cholesterol; 1477mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean
Meat; 16 1/2 Fat; 12 Other Carbohydrates.


Helen
Fergus, ON/Harlingen/TX

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