Lemon Cooler Cookies
|Butter||1 Cup (16 tbs), softened|
|Brown sugar||1 Cup (16 tbs), firmly packed|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Chunky peanut butter||12 Ounce (1 Jar / 1 1/3 Cups)|
|Vanilla||1 1⁄2 Teaspoon|
|Butter flavoring||1 1⁄2 Teaspoon|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Semisweet chocolate chips||12 Ounce (2 Cups)|
|Dry roasted peanuts||1 Cup (16 tbs), chopped|
Preheat oven to 325°F.
In medium mixing bowl, cream butter, brown sugar and granulated sugar with an electric mixer until fluffy.
Add peanut butter, egg, vanilla, butter flavoring and salt and continue to mix with an electric mixer until well blended.
Stir in flour, chocolate chips and peanuts.
For each cookie, place 1 tablespoon of dough onto lightly greased baking sheet; flatten to 1/4 inch thickness.
Space cookies about 1/2 -inch apart.
Convection Bake at 325°F for 12 to 14 minutes or until golden brown.
Let stand 3 minutes.
Remove to wire rack to cool.