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Peanut Butter Platters Recipe
|Butter/Margarine||1⁄2 Pound, softened (1 Cup)|
|Crunchy peanut butter||1 Cup (16 tbs)|
|Firmly packed brown sugar||2 Cup (32 tbs)|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1 1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
|Chopped salted peanuts||1 Cup (16 tbs)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 7229 Calories from Fat 3489
% Daily Value*
Total Fat 407 g626%
Saturated Fat 153.5 g767.5%
Trans Fat 0 g
Cholesterol 910.6 mg
Sodium 4602 mg191.7%
Total Carbohydrates 820 g273.5%
Dietary Fiber 42.1 g168.2%
Sugars 518.2 g
Protein 134 g267.1%
Vitamin A 123.2% Vitamin C 1.2%
Calcium 117% Iron 164.9%
*Based on a 2000 Calorie diet
In another bowl, stir together flour, baking soda, and baking powder; gradually add to butter mixture, blending thoroughly.
Stir in peanuts, if desired.
To shape each cookie, spoon dough into a 1/2-cup measure, level off, and turn out onto a greased baking sheet.
Space cookies at least 6 inches apart and 2 1/2 inches from edge of baking sheet.
Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2-inch circle.
If necessary, press cookies lightly with your fingers to give them an even thickness.
If desired, make a crisscross pattern on top of cookies by lightly scoring with fork tines or pressing with a wire cake rack.
Bake in a 350Â° oven for about 14 minutes or until edges are lightly browned.
Let cool on baking sheets for about 5 minutes; then transfer to racks and let cool completely.