DOUBLE PEANUT BUTTER COOKIES - INGREDIENTS: 1 CUP BROWN SUGAR FC, 2/3 CUP CRUNCHY PEANUT BUTTER FC, 1/2 CUP (1 STICK) BUTTER, SOFTENED FC, 1/2 CUP SUGAR, DIVIDED FC, 1 EGG FC, 1-1/4 CUP FLOUR FC, 3/4 TSP BAKING POWDER FC, 1/2 TSP BAKING SODA FC, 1/4 TSP SALT FC, 1 PACKAGE (10 OZ) PEANUT BUTTER FLAVORED CHIPS FC. BAKING DIRECTIONS: HEAT OVEN TO 350° F. IN LARGE BOWL OF ELECTRIC MIXER, PLACE BROWN SUGAR, PEANUT BUTTER, BUTTER, AND 1/4 CUP SUGAR; BEAT UNTIL WELL BLENDED. ADD EGG AND BEAT UNTIL CREAMY. IN MEDIUM BOWL, COMBINE FLOUR, BAKING POWDER, BAKING SODA AND SALT; STIR INTO SUGAR MIXTURE. FOLD IN PEANUT BUTTER FLAVORED CHIPS. SHAPE DOUGH INTO 1-1/2" BALLS. PLACE REMAINING SUGAR IN SMALL SHALLOW DISH; DIP TOPS OF BALLS INTO SUGAR. PLACE BALLS, SUGARED SIDES UP, ABOUT 3 INCHES APART ON UNGREASED BAKING SHEETS (DO NOT FLATTEN). BAKE COOKIES 10 TO 12 MINUTES OR UNTIL LIGHT BROWN. COOL 5 MINUTES; REMOVE FROM COOKIE SHEET TO WIRE RACK TO COOL COMPLETELY. MAKES 3-1/2 DOZEN 2-1/2" COOKIES. FC = FOOD CLUB BRAND COPYRIGHT TOPCO ADC217 FOR BEST RESULTS USE BY QUALITY GUARANTEED - 100% SATISFACTION OR DOUBLE YOUR MONEY BACK.