Kraft easy peanut butter cookies
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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 Peanut Butter: 1 cup: each granulated sugar and packed brown sugar. In a large bowl, whisk together the flour, salt, and baking soda. (Please see notes in the post about measuring flour.) Using a stand mixer or a large bowl and a hand mixer, beat together the room temperature butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 3 to 6 minutes.
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- Instructions. In a small, microwave-safe bowl, combine syrup and peanut butter. Microwave for 10 to 20 seconds, until syrup just begins to bubble. Remove from microwave (be very careful, syrup will be HOT), and stir until smooth. Serve over ice cream, pancakes, or waffles and enjoy!
- 1/2 tsp. salt. 1 cup. butter, softened. 1 cup. Kraft Extra Creamy Peanut Butter. 1 cup. each granulated sugar and packed brown sugar. 2. Feb 7, 2015 - Enjoy the classic taste of old-fashioned peanut butter cookies with Kraft What's Cooking. These cookies are irresistibly delicious just like grandmas. This is a great recipe for 
- Let's Make It. 1. Mix all 4 ingredients together until combined. 2. Drop by rounded teaspoon on ungreased cookie sheet. Flatten cookie with fork dipped in sugar. 3. Bake at 350 degrees F for 5 to 6 minutes or until edges are lightly browned. Add To Shopping List.
- Instructions. In a large bowl, on medium speed, beat butter, sugar, and salt until fluffy and well blended. Beat in egg yolk and peanut butter. Add egg and vanilla and beat until well combined. Reduce speed to low and beat in flour
- Add egg and vanilla, and mix until blended. Top each crust with about 2 tablespoons of filling. Bake 18-22 minutes, or until set. Cool in pan for 1 hour. Remove from pan, cover, and refrigerate for at least 2 hours. Before serving, sprinkle a mixture of chopped milk chocolate chips and peanuts on top of each cheesecake.