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1 c. peanut butter
1 c. sugar
1 egg
1 tsp. vanilla
1/2 c. mini chocolate chips

Preheat oven to 350. Combine peanut butter, sugar, egg, and
vanilla; mix well. Fold in chocolate chips. Form into small
balls. Place on parchment lined cookie sheet. Criss-cross with
fork; do not press flat. Bake 7 minutes. Remove from oven and
cool on sheet for 1 minute. Transfer to cooling racks. Yield:
36-40 cookies Note: Gluten free.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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