Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Annette Funicello's Peanut Butter Chocolate Chip Cookies Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cookies Comments:
Preparation Time:
Number of Servings: 2

2 Cup(s) Unsifted flour
1 Cup(s) Sugar
1/2 Teaspoon(s) Baking soda
1/4 Teaspoon(s) Salt
1/2 Cup(s) Corn oil margarine, softened
1 stick
1/2 Cup(s) Skippy creamy or super chunk
peanut butter or Trader
Joe's Almond Butter), Joe's Almond Butter
2 Eggs
1 Tablespoon(s) Water
1 Teaspoon(s) Vanilla
6 Ounce(s) Semisweet chocolate chips
optional 1 cup
In small bowl stir together flour, sugar, baking soda, and salt. In
large bowl with mixer at low speed beat together margarine, peanut
butter, eggs, water, and vanilla just until blended. Add flour
mixture, beat until blended. Increase speed to medium; beat 2
minutes. Optional: stir chocolate pieces into batter. Drop by rounded
tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten
slightly with floured bottom of glass. Bake in 375 F oven 10 to 12
minutes or until lightly browned. Cool on wire rack. Store in tightly
covered container. Makes about 2-3 dozen. Peanut Butter Oat Cookies:
decrease flour to 1 cup, add 1 cup quick oats. (Special thanks to
Skippy Peanut Butter.) [The Great American Peanut Butter Book, by
Larry & Honey Zisman, pg 18; St. Martin's Press, New York, 1985.] [I
made these last night to pack for my trip to Reno. Whatever you do,
don't use creamy peanut butter! With just 1/2 cup nut butter mixed
with 2 cups flour, the nut taste gets kind of lost. I used almond
butter; we also used Cantbelieveitsnotbutter for the margarine. Don't
round those Tbspfulls too high, as these cookies wind up a bit on the
large size. I also forgot about flattening them out; oh well... What I
have are chocolate chip cookies (mini-chips), with a faint almond
flavor.] [If anyone knows of a BBS with the Cooking echo in Sparks or
Reno NV, please let me know! I'll be staying at the Peppermill hotel
for about 2 weeks, and may be able to modem out...] File

Nutrition (calculated from recipe ingredients)
Calories: 1732
Calories From Fat: 659
Total Fat: 77.1g
Cholesterol: 192.8mg
Sodium: 1048.8mg
Potassium: 220.5mg
Carbohydrates: 250.4g
Fiber: 8.4g
Sugar: 100.6g
Protein: 22.9g

Scale this recipe to Servings [?]