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Ingredientes
- 1 1/3 c. Flour
- 1 tsp Baking Pwdr
- 1/2 tsp Baking Soda
- 1/2 c. Brown Sugar -- packed
- 3/4 c. Sugar
- 8 x Peanut Butter C. Candies -- minced in 1/2" pcs ingredients added later:
- 1/2 c. Butter or possibly Margarine -- softened
- 1 x Egg
- 1 tsp Vanilla
Direcciones
- In a large bowl, combine flour, baking pwdr and baking soda. Layer ingredients in jar in order given in a 1 qt canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9 inch-diameter circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or possibly ribbon bow to cover the rubber band. Attach a card with the following directions:Peanut Butter C. CookiesUsing a large spoon, remove peanut butter c. from jar. Set aside. Empty cookie mix into large mixing bowl. Stir mix with large wooden spoon to proportionately distribute ingredients. Add in 1/2 c. softened butter or possibly margarine, 1 egg and 1 tsp. vanilla. Mix till completely blended. Mix will be thick, so you may need to use a wooden spoon to finish mixing. Add in peanut butter c. pcs.
- Shape into walnut sized balls and place onto a greased cookie sheet 2 inches apart. Press balls down with a fork. Bake at 350 degrees F for 12 to 14 min till edges are lightly browned. Cold 5 min on cookie sheet and then place cookies on baking racks to finish cooling.
- Yield: 2 1/2 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 2 servings | |
| Calories 1247 | |
| Calories from Fat 431 | 35% |
| Total Fat 49.03g | 61% |
| Saturated Fat 29.97g | 120% |
| Trans Fat 0.0g | |
| Cholesterol 215mg | 72% |
| Sodium 1319mg | 55% |
| Potassium 210mg | 6% |
| Total Carbs 193.0g | 51% |
| Dietary Fiber 2.3g | 8% |
| Sugars 128.99g | 86% |
| Protein 11.93g | 19% |
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