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Peanut Butter Cookies

We asked ourselves, “PB or not PB?” We’re very happy with our choice.

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  • 18 min
  • Prep time10 min
  • ServingsPortions 60
recipe image Peanut Butter Cookies

Ingredients

  • 2 1/4 cups (550 mL) all-purpose flour
  • 1 tsp. (5 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 1 cup (2 sticks) (250 mL) Becel® salted margarine sticks or unsalted margarine sticks
  • 1 cup (250 mL) firmly packed light brown sugar
  • 1/4 cup (60 mL) granulated sugar
  • 2 eggs
  • 1 tsp. (5 mL) vanilla extract
  • 1/2 cup (125 mL) chunky peanut butter

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

  1. Preheat oven to 375°F (190° C). Combine flour, baking soda and salt in medium bowl; set aside.
  2. Beat Becel® salted with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in peanut butter. Drop by tablespoonfuls on ungreased baking sheets, 2-in. (5 cm) apart. Flatten slightly in crisscross pattern with fork.
  3. Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.
TIP: For a gluten-free version, simply replace all-purpose flour with 2-1/2 cups (625 mL) gluten-free whole grain oat flour, 1/3 (75 mL) cup coconut flour and 1/4 (60 mL) cup potato flour.

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