1 of 8 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (82g) Recipe makes 8 servings
Calories 382
Calories from Fat 189		(49%)
Amount Per Serving		%DV
	Total Fat 21.1g	32%
	Saturated Fat 7.1g	35%
	Monounsaturated Fat 8.4g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 41mg		13%
Sodium 342mg		14%
Potassium 183mg		5%
Total Carbohydrate 44.1g		14%
	Dietary Fiber 1.5g	6%
	Sugars 27.3g
Protein 6.9g		13%
detailed view... how is this calculated?

people who like this recipe also like:

Daddy's Margarita's on the Rocks

By: mama's kitchen

Balsamic Chicken Sandwich (Or Panini)

By: EmmyDuckie

Pink Mojito

By: Boomette

Old Fashion Lemonade

By: Galley Wench

Spicy Hash Browns - Homemade

By: Malarkey Test

Betty Crocker Peanut Butter Cookies

Recipe #375481 | 1 hour | 25 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: tomsawyer
Jun 2, 2009

This is from Betty Crocker's website and it makes really good cookies and can be doubled easily. *According to their website: 110 calories per serving/cookie* Cooking time does not include 2 hour chill time

SERVES 8 -10 , 30 cookies (change servings and units)

Ingredients

1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions

1
Mix sugars, peanut butter, shortening, butter and egg in large bowl.
2
Stir in remaining ingredients.
3
Cover and refrigerate about 2 hours or until firm.
4
Heat oven to 375ºF.
5
Shape dough into 1 1/4-inch balls.
6
Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar (water works well too).
7
Bake 9 to 10 minutes or until light golden brown.
8
Note: about 1 minute before they are done it helps to lift and bang the sheet on the rack and turn it.
9
Cool 5 minutes; remove from cookie sheet.
10
Cool on a wire rack.
11
Other note: you can use all butter/margarine to replace the shortening and probably would work vice versa as well.

Questions about this recipe?

Featured Reviews for This Recipe

From: NorthwestGal

On Sep 17, 2009

These were stand-out cookies, to say the least. First, the dough is so light and fluffy but was very easy to work with and formed perfectly shaped cookies. And the cookies were soft and just packed with a peanut butter taste. I followed the recipe as originally written [using 1/4 cup butter and 1/4 cup shortening]---not 1/2 cup butter, as mentioned in Step #11 could be a possibility. And I thought the cookies were so yummy. I will keep this as my standard Peanut Butter Cookie recipe. Thanks, tomsawyer! Made for 2009 Fall Pick-A-Chef.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: alligirl

On Jun 19, 2009

These are a stand-by; time tested over and over! I used all butter and chilled for over 6 hours (that was the plan!) My yield was 38 cookies and they are GOOD! Maybe next time, I'll throw some peanut butter chips in, just for fun! Thanks for posting a classic, tomsaywer. Made for ZWT 5.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Katzen

On Jun 13, 2009

You can't go wrong with these cookies - there's nothing like a great peanut butter cookie! I added 1/2 cup of peanuts, for a little crunch. You can store the dough in the fridge and make a dozen at a time, if you wish, which is what I did with half the recipe. Thanks for posting! Made for ZWT5.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: bmcnichol

On Jun 12, 2009

My dad loves peanut butter cookies so I made these for a surprise for him! I followed the recipe exactly as written and we all enjoyed them. (Of course we had to test them before giving them to my dad LOL) Made for Zingo ZWT5.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 9 reviews