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Holiday cookies: Day 16 — Peanut Butter Cookies

This recipe is from Glenda L. Hyde of Modesto, Calif. She writes, “It’s actually a basic Betty Crocker recipe that I started making about 20 years ago. Over the years, I have added the peanut butter chips and the semisweet chips. Also, I underbake cookies a bit, because when I was little, my grandma made peanut butter cookies that were so hard I could throw them against something and break it. (Sorry, Grandma.) The original recipe also calls for shortening, but years ago, I traded butter for shortening in everything I bake.

“I always tell people I’m not sure I took my kids to the park enough when they were little, but I KNOW I baked them enough cookies. I still love to bake for them when they come home.”


1/2 cup butter (1 stick), soft

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup peanut butter

1 egg

1-1/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Peanut butter chips

Heat oven to 375 degrees.

Cream butter, sugars, peanut butter and egg. Add in remaining ingredients and mix well. If desired, add a half bag of peanut butter chips or semisweet chocolate chips. Form into 3/4-inch balls and place on ungreased cookie sheet. Bake about eight minutes, until just a bit brown on top.

Note: For a fluffier cookie, substitute a little cake flour for all-purpose flour.