In case you haven't noticed, these days the labels on Kraft Peanut Butter have a super easy,
really good, quick and almost healthy recipe. And if you are on a gluten free kick they could be
made gluten free if you buy the right kind of products. It's hard to eat just one.
Kraft Super Easy Peanut Butter Cookies
Just follow these simple steps.
Preheat oven to 325°F. Mix together:
1 cup Kraft Smooth Peanut Butter
1/2 cup sugar
1 egg
Mix in the remaining ingredients and bake for 20 min. Makes 2 doz.
DELICIOUS OPTIONS TO ADD TO COOKIE DOUGH
Stir into batter:
1/2 cup semi-sweet chocolate chips OR
1/2 cup raisins OR
1/2 cup nuts OR
2 squares chopped Baker's White Chocolate and 1/3 cup dried cranberries.
Also on the Kraft website they suggest making these squares.
SUPER EASY PEANUT BUTTER COOKIE BARS
Line 8-inch square pan with foil, with ends of foil extending over sides.
Mix until blended: (yes it is esactly the same as the cookie dough)
1 cup Kraft Smooth Peanut Butter
1/2 cup sugar
1 egg
Use back of spoon to press dough onto bottom of prepared pan.
Sprinkle top with 2 squares = 2 oz. (1/4 of 225-g pkg.) Baker's Semi-Sweet Chocolate, coarsely
chopped.
Bake 20 to 25 min. or until centre is almost set. Cool completely. Use foil handles to lift dessert
from pan before cutting into bars.
MAKE AHEAD These delicious bars can be prepared ahead of time. Place cooled bars in airtight
container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room
temperature before serving.
Finally, just in case you wanted to compare, or stick with the tried and true here is the recipe for
traditional KRAFT OLD-FASHIONED PEANUT BUTTER COOKIES
2-1/2 cups flour
1 tsp. Magic Baking Powder
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
1 cup Kraft Extra Creamy or Crunchy Peanut Butter
1 cup each granulated sugar and packed brown sugar
2 eggs
1 tsp. vanilla
Heat oven to 350°F. Mix flour, baking powder, baking soda and salt; set aside. Beat butter,
peanut butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla.
Gradually add flour mixture, beating well after each addition.
Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
Flatten each, in criss-cross pattern, with sugar-dipped tines of fork. The sugar makes it less sticky
but you can omit it if you are concerned about sugar.
Bake 8 to 10 min. or until golden brown. Cool on baking sheets 5 min.; transfer to wire racks.
Cool completely. Makes 30
Storage: After cookies are completely cooled, wrap them tightly in plastic wrap and place in
airtight container. Store at room temperature up to 3 days. Or, freeze in freezer-weight
resealable plastic bag up to 1 month. Thaw at room temperature before serving.