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Peanut Butter Cookies

Photo: Oxmoor House
Total time 1 hr, 15 mins
Yield Serves 30 (serving size: 1 cookie)
These are just like Grandma made, complete with the crosshatch pattern on top. It's easier than you think to make that pattern; just crisscross the tines of a fork and press gently into the top of each cookie before you bake.

Ingredients

  • 1/2 cup natural-style, reduced-fat creamy peanut butter
  • 1/2 cup packed brown sugar
  • 7 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 3/4 cup granulated sugar, divided
  • 1 large egg
  • 5.6 ounces all-purpose flour (about 1 1/4 cups)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Nutrition Information

  • calories 106
  • fat 4.5 g
  • satfat 2 g
  • monofat 1.3 g
  • polyfat 0.5 g
  • protein 2 g
  • carbohydrate 14.1 g
  • fiber 0.4 g
  • cholesterol 13 mg
  • iron 0.4 mg
  • sodium 64 mg
  • calcium 10 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place first 4 ingredients (through vanilla) and 1/2 cup granulated sugar in a bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg, beating well.

  3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating well. Cover and refrigerate 15 minutes or until dough is firm.

  4. Roll dough into 30 (1 1/4-inch) balls. Place 1/4 cup granulated sugar in a small bowl. Roll balls in sugar, and place 2 inches apart on an ungreased baking sheet. Flatten cookies in a crisscross pattern with a fork. Bake at 375° for 10 minutes or until edges just begin to brown. Cool on pan 2 minutes. Remove from pan; cool completely on wire racks.

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