Crunchy Peanut Butter Cookies |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 24 |
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I took my favorite PB cookie recipe that I've been making since I was 10-years-old and revamped it a bit to make it slightly more healthy. I also doubled the original recipe since it didn't make much. Ingredients:
1 cup light margarine (softened) |
1 cup brown sugar |
1 cup granulated sugar |
1 1/4 cups crunchy peanut butter |
2 eggs |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon vanilla |
1 1/4 cups all-purpose flour |
1 1/4 cups whole wheat flour |
1/4 cup sugar (optional) |
Directions:
1. Preheat oven to 375° .
2. Cream together margarine, sugars, peanut butter, and eggs.
3. Add vanilla.
4. Sift together dry ingredients in a separate bowl.
5. Add dry ingredients slowly to wet mixture.
6. 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.
7. Roll into tablespoon-sized balls. You can roll them in sugar as well (the 1/4 cup set aside).
8. Place on an UNGREASED baking sheet 1.5 inches apart (if it is notorious for sticking, I would grease it though).
9. Using a fork, flatten the balls.
10. Place sheets in oven for 10-12 minutes or until darker brown around the edges.
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