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These are sooo good and so easy! Very light & delicious! I will total...
Milk chocolate gives this cookie a warm and friendly taste.
PREHEAT oven to 375° F. COMBINE flour and baking soda in small bowl. Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels. DROP dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in granulated sugar. BAKE for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.PAN COOKIE VARIATION:PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.
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These are sooo good and so easy! Very light & delicious! I will totally make again! A nice alternative to regular chocolate chip cookies..
I know 'YUM-E' is not a word, but, these cookies are great! I altered it by adding a teaspoon of cinnamon and added about 1 3/4 cup oats..
This recipe makes a very tender cookie with a light peanut butter taste (not overwhelming). The only alteration I did in the recipe was to use 1/2 butter and 1/2 shortening. My family LOVES them--a little too much!.
* Disclaimer: Nutrition information is based on the ingredients and cooking techniques as listed in the recipe, and does not include optional ingredients and cooking techniques as listed in the recipe, and does not include optional ingredients or garnishes. Nutritional values represented are composite averages and may vary according to freshness, variety or differences in preparation. Altering cooking methods or substituting any ingredients may change the posted nutrition information significantly.
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