Peanut butter crinkles
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| 1 | pinch | Salt |
| ½ | cup | Butter |
| ½ | cup | Peanut butter |
| ½ | cup | Granulated sugar |
| ½ | cup | Packed brown sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
Directions
Small chocolate candies (such as Hershey's Kisses or Miniatures) Preheat oven to 350F.
Cream butter and peanut butter until smooth. Add sugars and mix well. Stir in egg and vanilla. Sift in dry ingredients. Gradually beat into butter mixture. Roll into 1" diameter balls. Roll in granulated sugar and place on ungreased cookie sheet about 2" apart. (No need to press them down, they will spread on their own). Bake for about 10 minutes or until golden.
Immediately after removing cookies from oven, press a chocolate firmly into the center of the cookie if desired. (These are best eaten while still warm and just after the chocolate melts).
NOTES:
I used Extra Chunky peanut butter. Instead of light brown sugar, I used dark (personal preference). I also added in a couple of TB. of unsweetened cocoa.
Posted to EAT-L Digest 16 Dec 96 From: Erica Rodgers <the1edr@...> Date: Tue, 17 Dec 1996 10:23:25 EST