Mom Mom Fritchs Peanut Butter Cookies Food
MOM-MOM FRITCH'S PEANUT BUTTER COOKIES
Provided by Amy Fritch
Categories Cookies Nut Bake Vegetarian Kid-Friendly Winter Gourmet New York Small Plates
Yield Makes about 70 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. and grease baking sheets. In a bowl with an electric mixer beat together peanut butter and sugar until combined well. In a small bowl lightly beat egg and beat into peanut butter mixture with baking soda until combined well.
- Roll level teaspoons of dough into balls and arrange about 1 inch apart on baking sheets. With tines of a fork flatten balls to about 1 1/2 inches in diameter, making a crosshatch pattern. Bake cookies in batches in middle of oven until puffed and pale golden, about 10 minutes.
- Cool cookies on baking sheets 2 minutes and transfer with a metal spatula to racks to cool completely. Cookies may be kept in an airtight container at room temperature 5 days.
MOM'S PEANUT BUTTER COOKIES
My mom used to make this recipe all the time. The cookies never lasted long when Dad was in the kitchen! They're easy to make, and soft and chewy. Where's the milk?
Provided by L-Burden
Categories Dessert
Time 40m
Yield 14-16 cookies, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F
- In a large mixing bowl, combine sugars, margarine, shortening, peanut butter, and egg. Beat till creamy.
- Stir in the remaining ingredients.
- Once thoroughly mixed, roll into 1 1/2" balls. Roll balls in a bowl of sugar, coating on all sides. Place on a cookie sheet.
- Bake 9-10 minutes until golden brown.
- Remove from oven and press a Hershey's Kiss into the center of each cookie while still warm.
Nutrition Facts : Calories 533.7, Fat 27.4, SaturatedFat 7.5, Cholesterol 33.4, Sodium 453.6, Carbohydrate 65.2, Fiber 2.4, Sugar 42, Protein 10
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