Easy Peanut Butter Cookies

By

Tonimarie1

11/11/2010

Sorry Ivy, for my last post. Somehow or other when I was posting I saw directions someone else used for their PB cookies. You posted exactly what my Mom and I do with the recipe pressing with the fork. I guess I need to pay better attention when posting not to read other posts as well, lol! I just got so excited thinking of making PB cookies my mind was wondering! :)

By

Tonimarie1

11/11/2010

My Mom and I have been making these for years! They are so simple and cheap. Also a wonderful recipe to make with children. My favorite cookie is Peanut Butter and I would choose this recipe over many of the fancy more expensive recipes we have tried over the years. We always seem to go back to our trusty 3 ingredient cheap recipe. The only thing we do differently is use the back side of a fork dipped in sugar to flatten the 1 inch dough balls. The sugar on the fork helps keep it from sticking and the fork gives the cookies a nice little grid design. Like it is often said "If it is not broke, don't fix it"! Nothing broken with this great little recipe!

Ingredients

• 1 (14 oz.) can of sweetened condensed milk
• 3/4 cup of smooth or chunky Peanut Butter (We like Chunky)
• 2 cups of Bisquick
• 1 tsp. of Vanilla Extract

Directions

Mix milk and Peanut Butter with a mixer, Then mix in all other ingredients. Shape into 1 inch balls. Roll in a bowl of granulated sugar until coated. Place on a lightly floured cookie sheet. about 1 inch apart. Using a fork, Flatten the ball, And turn and flatten again, making a criss-cross design on cookie. Bake at 375 degrees F for 6-8 minutes.

By Jackie from Norton, MA

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Ingredients:

• 1 can sweetened condensed milk (14oz.)
• 3/4 - 1 cup peanut butter
• 1 egg
• 1 tsp. vanilla
• 2 cup biscuit baking mix (like Bisquick)
• granulated sugar

Directions:

Preheat oven to 350 degrees F. In large mixer bowl, beat milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1 inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork.

Bake 6-8 minutes or until lightly browned (do not overbake). Cool. Store tightly covered at room temperature.

For Peanut Blossoms, shape as above; do not flatten. Bake as above. Press solid milk chocolate candy drop in center of each cookie immediately after baking. Makes about 5 dozen.

By Robin from Washington, IA

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Combine 1 cup sugar, I cup peanut butter and 1 egg. Mix well, roll into 1 inch balls and flatten with a fork.

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Mix all ingredients well. Roll into 1 inch balls and place on ungreased cookie sheet; flatten slightly. Bake at 350 degrees F for 10-12 minutes.

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