My Father is not a fan of peanut butter, but even he can't stop eating these chock-full-of-peanut-butter cookies. It's best to use an all-natural peanut butter that hasn't been refrigerated yet. If the dough is too crumbly (which can happen depending on the oil content of your peanut butter)you can add an extra egg white to moisten.
Super Peanuty Peanut Butter Cookies
1 Cup All Natural Peanut Butter, chunky
1/4 cup butter, softened
½ cup sugar
½ cup packed brown sugar
1 egg
½ tsp vanilla
½ tsp baking soda
¼ tsp salt (depending on salt content of your peanut butter, you may not need this)
1 cup all-purpose flour
¼ cup whole wheat flour
Place PB and butter in mixed bowl, with flat beater beat until mixture is smooth. Add sugar, brown sugar, egg and vanilla. Mix. Gradually add remaining ingredients. Mix until blended.
Roll dough into 1-in balls. Place about 2 inches apart on ungreased baking sheets. Press flat with fork in a criss-cross pattern to ¼-in thickness.
Bake at 375 for 10-12 minutes or until golden brown. Cool on wire racks.
Yields 3 dozen cookies.
83cals, 4g fat per cookie
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