Peanut Butter Cookies

From the kitchen of Stephanie Knewasser

Cream:

1/2 c Crisco

3/4 c creamy peanut butter

1 1/4 c brown sugar, packed

3 Tbsp milk

1 tsp vanilla or 1 Tbsp imitation vanilla

Cream until fluffy, a minute or two.

Add:

1 egg

Add:

1 3/4 c flour

3/4 tsp salt

3/4 tsp b. soda

Mix just until blended.

Roll into balls, flatten with fork dunked in sugar.

Bake @ 375, 8-9 minutes

Bake until set & just beginning to brown.

Cool 2 min before moving to cooling rack.

Variations:

  • Top with a chocolate kiss when it comes out of the oven.
  • Add M&M’s to the dough.
  • Once all the cookies are done, melt a small amount of peanut butter chips (1/4 cup) with a little (1/2 tsp?) canola oil (oil thins the chocolate, making it easier to spread). Smear a little melted chocolate on one side, top with sprinkles.
Double PB Cookie Cups
Peanut Butter Fudge Cups

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