PEANUT BUTTER MELTS

Peanut Butter Melts image

Direct from the Cookie Jar in Lake Eden, Minnesota, another Hannah Swensen recipe! If you like a sweeter cookie, add 1/2 cup more sugar or roll the dough balls in sugar before baking.

Provided by Foxfire13

Categories Dessert

Time 23m

Yield 2-3 dozen

Number Of Ingredients 10

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Ingredients

1 cup butter (melted, should be 1 cup)
2 cups white sugar
2 teaspoons vanilla
2 tablespoons molasses
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup peanut butter (either smooth or crunchy, your choice)
2 eggs (beaten, just whip them up with a fork)
2 1/2 cups flour (no need to sift)

Steps:

Preheat oven to 375 degrees F., rack in the middle position.
Microwave the butter in a microwave-safe mixing bowl to melt it. Add the sugar, vanilla, and molasses. Stir until it's blended, then add the baking soda, baking powder, and salt. Mix well.
Measure out the peanut butter. (I spray the inside of my measuring cup with Pam so it won't stick.) Add it to the bowl and mix it inches Pour in the beaten eggs and stir. Then add the flour, and mix until all the ingredients are throughly blended.
Form the dough into walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (If the dough is too sticky to form into balls, chill it for a few minutes and try again.).
Flatten the balls with a fork in a crisscross pattern. (If the fork sticks, either spray it with Pam or dip it in flour.).
Bake at 375 degrees F. for 8 to 10 minutes, or until the edges are just beginning to turn golden. Cool on the cook sheet for 2 minutes, then move to a wire rack to finish cooling.

Nutrition Facts : Calories 3057.8, Fat 163.4, SaturatedFat 73.7, Cholesterol 430, Sodium 3193.2, Carbohydrate 360.9, Fiber 12, Sugar 223.8, Protein 55.8