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Peanut Butter Chocolate Chip Cookies Yield = 3-5 dozen depending on size

Peanut Butter Chocolate Chip Cookies Yield = 3-5 dozen depending on size. Ingredients. Preparation. Cream together margarine and both sugars. Mix in peanut butter. Beat in eggs and vanilla.

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Peanut Butter Chocolate Chip Cookies Yield = 3-5 dozen depending on size

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  1. Peanut Butter Chocolate Chip CookiesYield = 3-5 dozen depending on size Ingredients Preparation Cream together margarine and both sugars. Mix in peanut butter. Beat in eggs and vanilla. In a separate bowl, add flour, baking powder, baking soda, and salt. Mix to combine & add to creamed ingredients and slowly mix. Gently fold in chocolate chips just before ingredients turn into cookie dough. Wrap and refrigerate dough for 1-2 hours before using. • 8 oz butter or margarine • 1 C Sugar (white, granulated) • 1 C Brown sugar • 1 ½ C peanut butter • 2 eggs • 1 t vanilla • 3 C all-purpose flour • 1 t baking powder • 1 ½ t baking soda • ½ t salt • ¾ c or up to 1 C of chocolate chips maximum

  2. Cookies Continued • Scoop out 1 T size dough sections and roll into 1 inch dough balls. • Place dough balls on lined sheet pan leaving space between cookies. • Optional: Slightly scour each dough ball with a fork, making a crisscross decorative pattern. • Bake @ 350 for about 8-10 minutes. Do not over-bake. Cookies are best pulled out soft and allowed to cool and set up.

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