Chunky Peanut Butter Cookies

115 Cal

Nutritional Facts

Serving Size: 2 cookies

Servings per Recipe: 3 dozen cookies

Amount Per Serving

Table Header	Table Header	Table Header	Table Header
Calories	115 Cal	Calories from Fat	7g
Total Fat	7g	Saturated Fat	1g
Cholesterol	12mg	Sodium	-
Total Carbs	11g	Dietary Fiber	-
Sugars	-	Protein	-

1 cup all-purpose flour, 1/2 teaspoon baking powder, 1/3 cup margarine, softened, 1/3 cup crunchy peanut butter, 1/3 cup granulated sugar, 1-1/4 teaspoons Sweet’N Low, 1 egg, 1/2 teaspoon vanilla extract, 2 tablespoons chopped, unsalted peanuts

In small bowl, mix flour and baking powder. In large bowl, with mixer at medium speed, beat margarine, peanut butter, sugar and Sweet’N Low until light and fluffy. Beat in egg and vanilla. Stir in flour mixture and peanuts. On waxed paper, shape dough into a roll about 1 x 9-1/2 inches. Dough will be slightly sticky. Wrap in waxed paper; refrigerate until firm, about 4 hours. Preheat oven to 375F. With sharp knife, mark dough at 1/4-inch intervals, then slice; place 1 inch apart on ungreased cookie sheet. If necessary, reshape cookies gently with fingers. Bake 6 to 8 minutes or until lightly browned on bottom. Immediately remove cookies to wire rack; cool.