White Lily Peanut Butter Cookies
PREP TIME: 10 min
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COOK TIME: 10 min
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5 dozen cookies |
INGREDIENTS:
| 2 1/2 cups White Lily® Enriched Bleached All Purpose Flour | 1 cup packed brown sugar |
| 1 tsp. baking soda | 1/2 cup granulated sugar |
| 1/4 tsp. salt | 2 large eggs |
| 1 cup Jif® Creamy Peanut Butter | 1 tsp. vanilla extract |
| 1/2 cup butter softened |
- 2 1/2 cups White Lily® Enriched Bleached All Purpose Flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Jif® Creamy Peanut Butter
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
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PREPARATION DIRECTIONS:
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1.
HEAT oven to 375°F.
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2.
COMBINE flour, baking soda, and salt in medium bowl.
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3.
BEAT peanut butter and butter in large bowl on medium speed of electric mixer 1 minute. Add brown sugar and granulated sugar; beat until creamy, about 3 minutes. Beat in eggs and vanilla until fluffy.
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4.
STIR in flour mixture just until blended. Shape into 1 1/2-inch balls (1 level teaspoon). Place on ungreased baking sheet about 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
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5.
BAKE 9 to 11 minutes or until edges are lightly browned. Do not overbake. Cool on wire rack.
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