palmettoseries_blog_post_recipe_of_the_week_peanutbuttercookies_02

Ingredients

  • ½ cup peanut butter (creamy or crunchy)
  • ½ cup butter, softened
  • ½ cup sugar
  • ½ cup firmly packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • *1 ¾ cups Adluh® all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt

Instructions

  1. Preheat oven to 375°.
  2. In a large bowl, combine the peanut butter, butter, sugar, brown sugar, egg, and vanilla; beat with an electric mixer until light and fluffy.
  3. In another bowl, mix together flour, baking soda, and salt. Stir into butter mixture until well-blended.
  4. Shape dough balls into 1-inch balls. Place 3 inches apart on ungreased cookie sheet. Gently flatten each ball with a fork in a criss-cross pattern.
  5. Bake for 8-10 minutes.

 

Ag Fact: March is National Peanut Month.  South Carolina grows primarily Runner and Virginia peanuts. Runners are most commonly used for peanut butter. It takes about 540 peanuts to make a 12-ounce jar of peanut butter.

*is a Certified SC ingredient