School Cafeteria Recipes

Chicago Public School Peanut Butter Cookies

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Yield: 9 dozen cookies


  • 1 1/4 pounds (5 sticks) butter, softened
  • 2 1/2 cups granulated sugar
  • 1 3/4 cups brown sugar, packed
  • 1 pound peanut butter
  • 3 eggs
  • 5 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt


  1. Heat oven to 375 degrees F.
  2. In a large bowl of an electric mixer, beat butter until light and fluffy, about 3 minutes.
  3. Add both sugars and mix until no granules remain, about 5 minutes.
  4. Add peanut butter and mix until combined.
  5. Add eggs; continue to beat on high speed for 1 minute.
  6. In a large bowl, combine flour, baking soda and salt.
  7. Slowly add flour mixture to butter mixture; stir until well blended.
  8. Drop dough by heaping tablespoonsful onto greased baking sheets. Flatten dough with palm of hand to form 3 inch circles that are 1/4 inch thick.
  9. Bake cookies for 10 to 12 minutes or until lightly browned on the bottom.


Per cookie: 105 calories, 7g fat, 3g saturated fat, 17mg cholesterol, 10g carbohydrates, 2g protein, 25mg sodium, 0g fiber


Posted by GayleL at Recipe Goldmine 10:15:17pm 2/24/03.

Source: - Geraldine Faucher, Chicago, Illinois

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