Do not overbake--they will still be a bit pale, but if you overbake, they won't be chewy on the inside.
Use a spatula to transfer to a rack to cool.
Heat oven to 350?.
Sift together the flour, baking powder, baking soda and salt, set aside.
Cream the butter, shortening, and both sugars in a large bowl with an electric mixer at medium speed until light and fluffy.
Add eggs one at a time, beating well after each addition, then mix in the peanut butter.
Add the flour mixture by the cupful and beat at low speed to mix well.
Shape the dough into 1 inch balls and place on ungreased baking sheets about 2 inches apart. Press each cookie twice in each direction with a lightly floured fork to make a crosshatch design. Bake 10-12 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (327g)|
|Recipe Makes: 5 Dozen|
|Calories from Fat: 648 (51%)|
|Amt Per Serving||% DV|
|Total Fat 72.1g||96 %|
|Saturated Fat 27.7g||139 %|
|Monounsaturated Fat 28.4g|
|Polyunsanturated Fat 10.8g|
|Cholesterol 483.3mg||149 %|
|Sodium 1283.4mg||44 %|
|Potassium 575.5mg||15 %|
|Total Carbohydrate 130.5g||38 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 125.9g|
|Protein 30.3g||43 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1263
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