Peanut butter cookies with variations

 
                   Peanut Butter Cookies with Variations
 
 Recipe By     : Sue Klapper
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cookies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           sugar
      1/2  cup           brown sugar
      1/2  cup           butter or margarine -- softened
      1/2  cup           peanut butter
    1      teaspoon      vanilla
    1                    egg
    1 1/4  cups          flour
    1      teaspoon      baking soda
      1/2  teaspoon      salt
    4      teaspoons     sugar
 
 Heat oven to 375°.  In large bowl, combine sugar, brown sugar and
 margarine; beat until light and fluffy.  Add peanut butter, vanilla and
 egg; blend well.  Lightly spoon flour into measuring cup; level off. 
 Add flour, baking soda and salt; mix well.  Shape dough into 1 inch
 balls.  Place 2 inches apart on ungreased cookie sheets.  With fork
 dipped in sugar, flatten balls in crisscross pattern.  Bake at 375° for
 6 to 9 minutes or until golden brown and set.  Immediately remove from
 cookie sheets.  Yield 4 dozen cookies.
 
 Variations:  Chocolate Peanut Butter Crunch Bars:  Prepare dough as
 directed.  (Omit 4 t. sugar).  Stir 1/2 cup crisp rice cereal into
 dough.  Press in ungreased 15 x 10 inch baking pan.  Bake at 350° for 12
 to 17 minutes or until golden brown.  Cool 15 minutes.  Meanwhile, melt
 1 cup semi-sweet chocolate chips and 1/2 cup peanut butter in medium
 saucepan over low heat.  Stir in 1 - 1/2 cups crisp rice cereal.  Spoon
 mixture evenly over slightly cooled bars; gently spread.  Cool
 completely.  Cut in bars.  48 bars.
 
 Giant Peanut Butter Candy Cookies:  Prepare dough as directed.  Stir in
 1 cup candy-coated chocolate pieces.  Using 1/4 cup dough per cookie,
 place cookies 4 inches apart on ungreased cookie sheets.  Flatten to 4
 inch diameter.  (Omit 4 t. sugar.)  Bake at 350° for 8 to 12 minutes or
 until golden brown.  Cool 1 minute; remove from cookie sheets.  14
 cookies.
 
 Oatmeal Peanut Butter Cookies:  Prepare dough as directed, decreasing
 flour to 3/4 cup and adding 3/4 cup rolled oats.  Cover dough with
 plastic wrap; refrigerate 2 hours for easier handling.  Shape and
 flatten balls as directed.  Bake at 375°  for 6 to 10 minutes or until
 golden brown.  4 dozen cookies.
 
 Peanut Butter and Jelly Thumbprints:  Prepare dough and shape into balls
 as directed.  Increase 4 t. sugar to 1/4 cup; roll balls in sugar. 
 Place 1 inch apart on ungreased cookie sheets.  With thumb, make deep
 imprint in center of each cookie.  Bake as directed.  Cool completely. 
 Spoon 1/2 t. jelly, jam or preserves into imprint in each cookie.  4
 dozen cookies.
 Source:  Pillsbury: Cookies, Bars, & Brownies #163
 
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