| 1/2 | cup granulated sugar |
| 1/2 | cup packed brown sugar |
| 1/2 | cup creamy peanut butter |
| 1/4 | cup butter or margarine, softened |
| 1/4 | cup shortening |
| 1 | egg |
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 3/4 | teaspoon baking soda |
| 1/2 | teaspoon baking powder |
| Granulated sugar |
| 3 | dozen milk chocolate stars or candy-coated chocolate-covered peanuts |
| 1. | Heat oven to 375ºF. Stir together 1/2 cup granulated sugar, the brown sugar, peanut butter, butter, shortening and egg. Stir in flour, baking soda and baking powder. |
| 2. | Shape dough into 1-inch balls; roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheet. |
| 3. | Bake 8 to 10 minutes or until edges are light brown. Immediately press 1 chocolate star firmly in each cookie; cool on wire rack. |
| No changes. |
|
| Have just crunchy peanut butter on hand? Go ahead and use it for a peanuttier, slightly bumpier cookie. |
|
| In a hurry? Use one pouch of Betty Crocker® peanut butter cookie mix instead. Immediately after baking cookies, be sure to top them with chocolate candies. |
Nutrition Information:
110 ( 55 ); 6 g ( 2 g); 5 mg; 70 mg; 13 g ( 1 g); 2 g 2 %; 0%; 2 %; 2 % 1 ; 1