Crunchy peanut butter cookies
6 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All purpose flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Firmly packed brown sugar |
| ½ | cup | Sugar |
| ½ | cup | Butter |
| 2 | Eggs | |
| ½ | teaspoon | Vanilla extract |
| ½ | cup | Chunky peanut butter |
| 1 | tablespoon | Milk |
| 1 | cup | Semi-sweet chocolate chips |
| ¼ | cup | Chopped peanuts |
Directions
Preheat oven to 375 degrees. In a small bowl, combine flourm baking soda, and salt. Set aside. In a large bowl, combine brown sugar, sugar and butter; beat until creamy. Add eggs and vanilla and mix gently. Gradually add the flour mixture; beat in peanut butter and milk. Stir in chocolate chips and peanuts. Drop cookie dough by rounded teaspoons onto ungreased cookie sheets. Bake 7-8 minutes.
Nutritional info: 58 cal; 1 g pro, 7g carb, 3g fat (49%) Source: Toll House Heritage Cookbook Miami Herald, 2/22/96 format: Lisa Crawford, 6/23/96