Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine peanut butter(including peanut butter from box mix), shortening, oil and water in a large mixing bowl, blend until smooth. Adding one at a time, blend in sugar, brown sugar , eggs and vanilla, mixing well.
- In a smaller bowl combine flour, salt, and baking soda. When those are combined, add dry mix from boxed cookie mix to flour mixture and stir using a whisk to break up any lumps.
- Combine dry mixture a little at a time into wet mixture and mix well. It may become necessary to finish mixing dough by hand.
- Roll dough into 1 1/2 to 2 inch balls and place a baking sheet leave 2 to 2 1/2 inches between cookies. Cross-hatch dough balls using a fork to flatten to 1/2 to 3/4 inch thickness. Bake at 375 degrees F (190 degrees C) about 7 to 10 minutes, until edges start to turn light brown. Remove from oven let stand for 5 minutes and transfer cookies to wire rack.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2375.59 Kcal (9946 kJ) | ||
| Calories from fat | 1409.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 156.6g | 241% | |
|---|---|---|---|
| Cholesterol | 166.61mg | 56% | |
| Sodium | 1455.72mg | 61% | |
| Potassium | 960.57mg | 20% | |
| Total Carbs | 211.82g | 71% | |
| Sugars | 113.16g | 453% | |
| Dietary Fiber | 8.24g | 33% | |
| Protein | 37.45g | 75% | |
| Iron | 4.5mg | 25% | |
| Calcium | 145.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 495.68 Kcal (2075 kJ) | ||
| Calories from fat | 294.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.67g | 241% | |
|---|---|---|---|
| Cholesterol | 34.76mg | 56% | |
| Sodium | 303.75mg | 61% | |
| Potassium | 200.43mg | 20% | |
| Total Carbs | 44.2g | 71% | |
| Sugars | 23.61g | 453% | |
| Dietary Fiber | 1.72g | 33% | |
| Protein | 7.81g | 75% | |
| Iron | 0.9mg | 25% | |
| Calcium | 30.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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