Hello! I’m back again with another delicious recipe. Peanut Butter cookies!  These are my favorite cookies. As a kid, I always loved making them and my favorite part was pressing the fork in a crisscross pattern on top of the cookie before I baked them. They are easy to make and always turn out great. 

The great thing about this recipe is that you can use the creamy or crunchy type of peanut butter and it will turn out delicious. For the batch I made, I started using creamy peanut butter but, then realized I didn’t have enough so, I used some crunchy peanut butter for the rest of the amount needed. The cookies were crunchy and sweet.

It’s a pretty simple recipe. Beat the wet ingredients together, then add the dry ingredients, drop spoonfuls on a pan, then using a fork, press a crisscross pattern onto the top of the cookie. Then, bake.

Yield: 36

Peanut Butter Cookies

Print

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 1/4 cup packed brown sugar
• 1/2 cup butter, softened
• 3/4 cup creamy peanut butter
• 3 tbsp milk
• 1 tbsp vanilla
• 1 egg
• 1 3/4 cups all-purpose flour
• 3/4 tsp baking soda
• 3/4 tsp salt

Instructions

Beat together brown sugar, butter, peanut butter, milk and vanilla until well blended then add egg. Add flour, baking soda, and salt. Mix into creamed mixture at low speed until blended. Bake at 375 for 8-10 minutes. Do not overbake. Cool for 2 minutes then move to the cooling rack. Makes about 3 dozen cookies.

Ingredients

1 1/4 cup packed brown sugar

1/2 cup butter, softened

3/4 cup creamy peanut butter

3 tbsp milk

1 tbsp vanilla

1 egg

1 3/4 cups all-purpose flour

3/4 tsp baking soda

3/4 tsp salt

Directions 

Beat together brown sugar, butter, peanut butter, milk and vanilla until well blended then add egg. Add flour, baking soda, and salt. Mix into creamed mixture at low speed until blended. Drop by rounded tablespoonfuls onto baking sheets. Flatten slightly in crisscross pattern with a fork. Bake at 375 degrees Fahrenheit for 8-10 minutes. Do not overbake. Cool for 2 minutes then move to the cooling rack. Makes about 3 dozen cookies.

Notes 

For the peanut butter cookies, you can either use crunchy or creamy peanut butter. The cookies would work great with either type. 

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XO, 

Annie