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Crunchy Peanut Butter Cookies
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Crunchy Peanut Butter Cookies

Recipe Tags: Cookie Recipes

Date Added: January 04, 2014

Ingredients:

1 1/2 Cups All-Purpose Flour (up to 2)
1/2 Teaspoon Baking Soda heaping
1/2 Teaspoon Salt approximately
1/2 Cup Brown Sugar
1/2 Cup Sugar confectioner'
1/2 Cup Butter softned
2 Unit Eggs Large, Beaten
1/2 Teaspoon Extract Of Vanilla to taste
1/2 Cup Peanut Butter (up to 12)
1 Tablespoon Milk (or use about 1/2 C of powdered milk and about 1 C water)
1 Cup Semisweet Chocolate Chips (8 oz.)
1/4 Cup Peanuts
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Directions:

1. Preheat oven to 375 degrees.

2. In a small bowl, combine flour baking soda, and salt.

3. Set aside. In a large bowl, combine brown sugar, sugar and butter; beat until creamy.

4. Add eggs and vanilla and mix gently. Gradually add the flour mixture; beat in peanut butter and milk.

5. Stir in chocolate chips and peanuts. Drop cookie dough by rounded teaspoons onto ungreased cookie sheets.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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