Classic Peanut Butter Cookies Bake a timeless and tasty tradition with peanut butter cookies. Classic Peanut Butter Cookies 3 dozen Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup SKIPPY® Natural Creamy Peanut Butter Spread
3/4 cup butter
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extractInstructions: 1. Heat oven to 350°F.
2. In small bowl, combine flour, baking powder, baking soda and salt; mix well.
3. In large bowl, beat together peanut butter spread and butter with electric mixer until smooth. Beat in granulated and brown sugars, eggs and vanilla until blended. Beat in flour mixture just until blended. (Refrigerate dough until easy to handle, if needed.)
4. Shape dough into 1-inch balls. Arrange cookies 2 inches apart on ungreased baking sheets. Gently flatten each cookie; press crisscross pattern into tops with fork dipped in sugar.
5. Bake cookies 12 minutes or until lightly golden. Cool completely on wire rack. Store in tightly covered container.

This recipe is recommended for 3 dozen servings.

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Classic Peanut Butter Cookies

Bake up the creamiest,
yummiest cookie of all!

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup SKIPPY® Natural Creamy Peanut Butter Spread
3/4 cup butter
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract

Instruction

1. Heat oven to 350°F.
2. In small bowl, combine flour, baking powder, baking soda and salt; mix well.
3. In large bowl, beat together peanut butter spread and butter with electric mixer until smooth. Beat in granulated and brown sugars, eggs and vanilla until blended. Beat in flour mixture just until blended. (Refrigerate dough until easy to handle, if needed.)
4. Shape dough into 1-inch balls. Arrange cookies 2 inches apart on ungreased baking sheets. Gently flatten each cookie; press crisscross pattern into tops with fork dipped in sugar.
5. Bake cookies 12 minutes or until lightly golden. Cool completely on wire rack. Store in tightly covered container.

This recipe is recommended for 3 dozen servings.