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REESE Double Peanut Butter Cookies Recipe



  • 1/2 cup butter or margarine, softened (125 mL)
  • 3/4 cup granulated sugar (175 mL)
  • 1/3 cup smooth or crunchy peanut butter (75 mL)
  • 1 egg (1)
  • 1/2 tsp vanilla (2 mL)
  • 1 1/4 cups all-purpose flour (300 mL)
  • 1/2 tsp baking soda (2 mL)
  • 1/4 tsp salt (1 mL)
  • 1 cup CHIPITS REESE Peanut Butter Chips (250 mL)


    1. Heat oven to 350°F (180°C).

    2. In large bowl, beat butter, sugar and peanut butter until fluffy. Beat in egg and vanilla until creamy.

    3. In medium bowl, mix together flour, baking soda and salt; blend into creamed mixture.

    4. Stir in peanut butter chips. Drop about 1/4 cup (50 mL) onto ungreased cookie sheet, well spaced, 6 per sheet. (Can also be made smaller using 1 tbsp/15 mL per cookie.)

    5. Bake 12 to 16 minutes or until lightly browned around edges. Let cool 1 minute; remove to wire rack. Cool completely.

    Makes about 12 large cookies or 36 small cookies.

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