Ingredients Jump to Instructions ↓

  1. 1 cup creamy peanut butter

  2. 1/2 cup butter or margarine, softened

  3. 1/2 cup sugar

  4. 1/2 cup packed brown sugar

  5. 1 egg

  6. 1 teaspoon vanilla extract

  7. 1 1/2 cups all-purpose flour

  8. 1/2 teaspoon baking soda Peanut halves Black shoestring licorice, cut into 2-1/2-inch pieces

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, cream peanut butter, butter and sugars. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture. Cover and chill dough for 1 hour or overnight. Roll into 1-in. balls. Pinch one end, forming a teardrop shape. Place 2 in. apart on ungreased baking sheets; press to flatten. For ears, press two peanuts into each cookie near the pointed end. Using a toothpick, make a 1/2-in.-deep hole for the tail in the end opposite the ears. Bake at 350 degrees F for 8-10 minutes or until golden. While cookies are warm, insert licorice for tails. Cool on wire racks.


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