1 pound margarine
1 pound granulated sugar
10 ounces brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
18 ounces peanut butter
1 pound all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Yield: 9 dozen
1. Cream margarine and sugars on medium speed for 5 minutes using flat beater.
2. Add eggs and vanilla. Continue beating until blended.
3. Add peanut butter to creamed mixture. Blend on low speed.
4. Combine dry ingredients. Add to creamed mixture. Mix on low speed until well blended.
5. Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
6. Flatten with tines of a fork.
7. Bake at 375°F for 8 minutes.
Notes: VARIATIONS:
Chocolate Chip Peanut Butter Cookies. Add 1 lb chocolate chips.
Chunky Peanut Butter Cookies. Use chunky peanut butter or add 12 oz chopped peanuts.
1 pound granulated sugar
10 ounces brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
18 ounces peanut butter
1 pound all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Yield: 9 dozen
1. Cream margarine and sugars on medium speed for 5 minutes using flat beater.
2. Add eggs and vanilla. Continue beating until blended.
3. Add peanut butter to creamed mixture. Blend on low speed.
4. Combine dry ingredients. Add to creamed mixture. Mix on low speed until well blended.
5. Portion dough with No. 40 dipper 3x5 onto lightly greased or parchment-paper-lined 18x26-inch baking sheets.
6. Flatten with tines of a fork.
7. Bake at 375°F for 8 minutes.
Notes: VARIATIONS:
Chocolate Chip Peanut Butter Cookies. Add 1 lb chocolate chips.
Chunky Peanut Butter Cookies. Use chunky peanut butter or add 12 oz chopped peanuts.
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