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Ingredientes
- 1/2 c. butter, softened
- 1/2 c. creamy peanut butter
- 1/2 c. granulated white sugar
- 1/2 c. light brown sugar, firmly packed
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/4 c. flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (14 ounce.) bag miniature peanut butter c. (should have 48 c., remove from paper or possibly foil)
Direcciones
- Cream butter and peanut butter; add in sugars gradually, beating till light and fluffy. Add in egg and vanilla, beating well. Combine flour, baking soda and salt; add in to creamed mix, mixing well. Refrigerateat least 1 hour.
- Shape dough into 48 (1 inch) balls. Place in lightly greased tassie pans, shaping each ball into a shell. Bake at 350 degrees for 12 min, dough will rise during baking. Remove from oven and immediately press a peanut butter c. proportionately into each warm crust. Cold completely before removing from pan. Should make 48 cookies. Can be frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 446 | |
| Calories from Fat 254 | 57% |
| Total Fat 29.87g | 37% |
| Saturated Fat 9.16g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 447mg | 19% |
| Potassium 293mg | 8% |
| Total Carbs 37.82g | 10% |
| Dietary Fiber 2.8g | 9% |
| Sugars 20.16g | 13% |
| Protein 11.51g | 18% |
