3 tablespoons butter
2 tablespoons peanut butter
1/2 packed brown sugar
1/4 cup sugar
1 egg white
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add egg white: beat until blended. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Shape into an 8-in. roll; wrap in plastic wrap. Freeze for 2 hours or until firm. For longer storage, transfer to a freezer bag. May be frozen for up to 6 months.
2. To use frozen cookie dough: Unwrap and cut into 1/4-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Flatten with a fork. Bake t 350 for 6-8 minutes for chewy cookies or 8-10 minutes for crisp cookies. Cool for 1-2 minutes before removing to wire racks; cool completely. Yield: 2 dozen.
Recipe Credit: Taste of Home
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