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  • ¾ cup chopped salted peanuts
  • ¾ cup packed brown sugar
  • ¾ cup white sugar
  • ¾ cup peanut butter chips
  • 1 ½ cups flour, mixed with 1 teaspoon baking soda and ¼ teaspoon salt


Attach the following Recipe to the jar:


Empty cookie mix in jar into a large mixing bowl and stir to combine.  Add ½ cup softened butter, ½ cup creamy peanut butter, 1 egg slightly beaten and 1 teaspoon vanilla.  Mix until completely blended.  Roll dough into walnut sized balls and place 2 inches apart on a lightly greased cookie sheet.  Bake at 350º for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on the baking sheet and then remove to wire rack to cool completely.

Yields approximately 3 dozen cookies.  Enjoy!

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READ JAMIE'S
RIVIERA MAGAZINE COLUMN

Gastronomic
Insights into the
"Best of the City 2012"
from the January Mag!
(on Pages 98-99)

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