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Name: Peanut Butter Crinkles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36
Cuisine: American
Ingredients: 1 pn Salt; 1/2 c Butter; 1 Egg; 1 ts Baking soda; 1 ts Vanilla; 1/2 c Peanut butter; 1 1/2 c Flour; 1/2 c Granulated sugar; 1/2 c Brown sugar packed

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INGREDIENTS

1 pn Salt
1/2 c Butter
1 Egg
1 ts Baking soda
1 ts Vanilla
1/2 c Peanut butter
1 1/2 c Flour
1/2 c Granulated sugar
1/2 c Brown sugar ; packed

Servings

INSTRUCTIONS

Small chocolate candies (such as Hersheys Kisses or Miniatures) Preheat oven to 350F. Cream butter and peanut butter until smooth. Add sugars and mix well. Stir in egg and vanilla. Sift in dry ingredients. Gradually beat into butter mixture. Roll into 1" diameter balls. Roll in granulated sugar and place on ungreased cookie sheet about 2" apart. (No need to press them down, they will spread on their own). Bake for about 10 minutes or until golden. Immediately after removing cookies from oven, press a chocolate firmly into the center of the cookie if desired. (These are best eaten while still warm and just after the chocolate melts). NOTES: I used Extra Chunky peanut butter. Instead of light brown sugar, I used dark (personal preference). I also added in a couple of TB. of unsweetened cocoa. Posted to EAT-L Digest 16 Dec 96 From: Erica Rodgers Date: Tue, 17 Dec 1996 10:23:25 EST

NOTES

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Peanut Butter Crinkles

1 pn Salt
1/2 c Butter
1 Egg
1 ts Baking soda
1 ts Vanilla
1/2 c Peanut butter
1 1/2 c Flour
1/2 c Granulated sugar
1/2 c Brown sugar packed

Small chocolate candies (such as Hersheys Kisses or Miniatures)    Preheat oven to 350F.    Cream butter and peanut butter until smooth. Add sugars and mix well. Stir  in egg and vanilla. Sift in dry ingredients. Gradually beat into butter  mixture. Roll into 1" diameter balls. Roll in granulated sugar and place on  ungreased cookie sheet about 2" apart. (No need to press them down, they  will spread on their own). Bake for about 10 minutes or until golden.    Immediately after removing cookies from oven, press a chocolate firmly into  the center of the cookie if desired. (These are best eaten while still warm  and just after the chocolate melts).    NOTES:    I used Extra Chunky peanut butter. Instead of light brown sugar, I used  dark (personal preference). I also added in a couple of TB. of unsweetened  cocoa.    Posted to EAT-L Digest 16 Dec 96    From:    Erica Rodgers <the1edr@ATLAS.VCU.EDU>    Date:    Tue, 17 Dec 1996 10:23:25 EST

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Nutrition

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Serving Size: 1 Serving (20g)
Recipe Makes: 36 Servings

Calories: 84
Calories from Fat: 29 (35%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.3g
Cholesterol 12.7mg		4 %
Sodium 61mg		2 %
Potassium 23.7mg		1 %
Total Carbohydrate 13.1g		4 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 12.8g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 84

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