INGREDIENTS
- 1 tub (36 oz.) NESTLÉ TOLL HOUSE Refrigerated Peanut Butter Cookie Tub Dough
- Granulated sugar (optional)
INSTRUCTIONS
Preheat oven to 350º F.
ROLL well-chilled dough into 1 1/2-inch balls. Place 2 inches apart onto ungreased baking sheets. Flatten each ball to 1/2-inch height by making crisscross marks with fork tines, dipping fork in sugar (if desired) between flattening each ball.
BAKE for 10 to 12 minutes or until cookies are light brown on top. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in tightly covered container.
ROLL well-chilled dough into 1 1/2-inch balls. Place 2 inches apart onto ungreased baking sheets. Flatten each ball to 1/2-inch height by making crisscross marks with fork tines, dipping fork in sugar (if desired) between flattening each ball.
BAKE for 10 to 12 minutes or until cookies are light brown on top. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in tightly covered container.
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