1 cup crunchy peanut butter
1/2 cup butter, room temperature
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (optional)
1/2 cup chopped peanuts (optional)

Preheat oven to 350 degrees F.

In a large bowl, beat peanut butter, butter and brown sugar until well blended; beat in egg and vanilla.

In a small bowl, stir flour, baking soda and salt with a fork.

Beat flour mixture into butter mixture; stir in chocolate chips and peanuts, if using.

Drop dough by level tablespoonsful onto ungreased baking sheets, spacing cookies at least 1 inch apart.

Flatten slightly.

Bake in center of oven for about 8 to 10 minutes until godlen.

Place on rack to cool.

Makes 4 dozen.

The recipe in this entry was first published in "Beary Delights" a cookbook put together by the staff at Pierre De Coubertin School in St.Leonard, Quebec. The private publication was printed in 1996; it was used to raise funds. The recipe was contributed for the use in "Beary Delights" by Alba Iapalucci. A staff member, who recently retired from his job at Pierre de Coubertin School, suggested that the recipes published in "Beary Delights" could be re-printed on this website. Photo: Mary Melfi.

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