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Prep 15min
Total50min
Servings24
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Ingredients
2
cups packed brown sugar
1
cup peanut butter
1
cup butter or margarine, softened
2
eggs
2 1/4
cups Gold Medal™ all-purpose flour
1 1/2
teaspoons baking soda
1
teaspoon baking powder
1/2
teaspoon salt
1
cup whole salted peanuts
1
bag (8 oz) milk chocolate drops
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Steps
1
Heat oven to 350°F. In large bowl, beat brown sugar, peanut butter, butter and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda, baking powder and salt. Stir in peanuts and candy.
2
Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
3
Bake 14 to 16 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to wire rack.
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A trick for making drop cookies the same size and shape? Use a spring-handled cookie or ice-cream scoop. A #16 scoop holds 1/4 cup dough.
Unbaked cookie dough can be frozen in an airtight container up to 9 months. Before baking, thaw frozen dough in the refrigerator at least 8 hours.
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