June 8, 2008

 all time favorite 🙂

2-1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup Skippy® Creamy or Super Chunk® Peanut Butter
1 cup Imperial® Spread, softened
1 cup granulated sugar (reduce the sugar amount if necessary)
1 cup firmly packed brown sugar
2 eggs
1 tsp. vanilla extract

1. Preheat oven to 350°. In small bowl, combine flour, baking powder,baking
soda and salt; set aside.

2. In large bowl, with electric mixer, beat Skippy® Creamy Peanut Butter and Spread until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended. (If necessary, refrigerate dough until easy to handle.)

3. Shape dough into 1-inch balls. On ungreased baking sheets, arrange balls 2 inches apart. With fork dipped in sugar, gently flatten each cookie and press crisscross pattern into tops.

(mine was just spooned onto the baking tray)

4. Bake 12 minutes or until lightly golden. On wire rack, cool completely.
Store in tightly covered container.

Makes:6 dozen cookies
Preparation Time:20Minute(s)
Cook Time:12Minute(s)

Source: Skippy Peanut Butter


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