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Prep 50min
Total60min
Servings4
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Ingredients
1
cup creamy peanut butter
3/4
cup granulated sugar
3/4
cup packed brown sugar
1/2
cup butter or margarine, softened
2
eggs
1 1/2
cups Gold Medal™ all-purpose flour
1
teaspoon baking soda
1 1/2
cups chopped unsalted dry-roasted peanuts
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Steps
1
Heat oven to 375°F. Beat peanut butter, sugars, butter and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and baking soda. Stir in peanuts (dough will be stiff).
2
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
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Creamy peanut butter works best in these cookies because it’s so easy to work with. Reduced-fat peanut butters will work, too, but the cookies will be a little drier and a bit tougher.
For a richer butterscotch flavor, use all brown sugar.
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Nutrition Facts
Serving Size:1 Serving
Calories
100
Calories from Fat
55
Total Fat
6 g
Saturated Fat
2 g
Cholesterol
10 mg
Sodium
60 mg
Potassium
80 mg
Total Carbohydrate
10 g
Dietary Fiber
1 g
Protein
3 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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