New-Fashioned Peanut Butter Cookies
by: Betty Crocker
Prep Time:20 min
Start to Finish:40 min
1 box Betty Crocker® SuperMoist® yellow or butter recipe yellow cake mix
1/4 cup packed brown sugar
1/3 cup water
1 cup creamy peanut butter
1/4 cup shortening or vegetable oil
1. Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
2. Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
3. Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
High Altitude (3500-6500 ft): No change.
1 Serving: Calories 90 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 90mg; Total Carbohydrate 10g (Dietary Fiber 0g, Sugars 6g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Spread 1 to 2 teaspoons chocolate frosting between bottoms of two cookies and press lightly for Chocolate-Peanut Butter Sandwich Cookies.
Give a new look to peanut butter cookies by pressing the bottom of a cut-crystal glass, metal meat tenderizer, potato masher or cookie stamp into cookies before baking. Whichever one you use, be sure to dip it in sugar each time you press a cookie.