large bowl stir together peanut butter with sugar, egg and vanilla
Preheat oven to 375\u00b0F.
In large bowl, beat sweetened condensed milk and peanut butter until smooth.
Add biscuit mix and vanilla; mix well.
Shape into 1-inch balls.
Roll in sugar.
Place 2 inches apart on ungreased cookie sheets.
Flatten with fork.
Bake 8 to 10 minutes or until golden brown.
Cool.
Store tightly covered at room temperature or freeze for future use.
For chocolate peanut butter cookies, add 1/4 cup cocoa and a dusting of cinnamon to the batter.
n medium bowl. Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar
Whip butter, Crisco, peanut butter, brown sugar and white sugar until creamy.
Add eggs and vanilla.
Combine dry ingredients, except oatmeal and add to creamed mixture. Mix well; then add oatmeal, last.
Roll into balls; put about 2 inches apart on cookie sheets. Bake at 350 \u00b0 for 9-11 minutes.
for the chocolate chip scones:
bowl.
Beat butter, creamy peanut butter, and crunchy peanut butter together in a
Cream together shortening, peanut butter and sugars.
Add vanilla.<
Cream butter, peanut butter crushed peanuts and sugars together.<
Cream butter, peanut butter and both sugars together.
Add eggs, one at a time, beating well.
Add baking soda, powder and vanilla.
Stir in flour.
Roll into balls, roll in sugar. Flatten cookies, using a fork, in a criss-cross pattern.
Bake on ungreased cookie sheet at 350 degrees for 6-7 minutes or adjust to suit your oven and size of cookies!
Mix Crisco and peanut butter. Stir in eggs and vanilla.
Stir together flour, soda and salt. add to sugar mixture.
Form dough into balls and flatten with a fork. Bake at 325\u00b0 for 8 minutes. Let cookies cool before removing from cookie sheet.
Combine butter and peanut butter chips in saucepan; cook over
Sift first four ingredients.
Mix butter, peanut butter and sugars until creamy.
Add bananas then flour mixture, stirring well between additions.
Drop by tablespoons onto ungreased cookie sheet.
Bake at 375\u00b0 for 7 minutes.
owl, melt 1/2 cup butter in microwave.
Add 1
Cream the brown sugar, butter and peanut butter.
Add eggs, milk, baking powder, vanilla and flour.
Add chocolate chips. Bake at 350\u00b0 for 10 to 12 minutes.
eparate bowl, cream together the butter, peanut butter, sugar, and brown sugar until
mixer bowl, cream butter or margarine, peanut butter, brown sugar, and 1
et aside.
Combine sugars, peanut butter, shortening, margarine and egg in
Cream butter and peanut butter; add sugar gradually and cream thoroughly.
Add egg.
Sift remaining ingredients together and add to creamed mixture.
Chill dough well.
Form in small ball the size of a walnut, flatten with a fork dipped in flour to make a crisscross design.
Bake for 10 to 12 minutes at 375\u00b0.
Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.
Add flour, baking soda and salt with mixer. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.
Place on sprayed cookie sheet and bake in a preheated 350 degrees F (175 degrees C) oven until edges very lightly browning (about 7 to 10 minutes). Don't overcook. We store them in a plastic storage containers, and they stay soft!
Mix together the shortening, peanut butter, sugar and brown sugar.
Add eggs and mix well.
Add dry ingredients and mix well. Drop by spoonfuls onto a greased baking sheet.
Dip a fork in flour and press into the top of the cookie to squash them down and make the traditional mark of peanut butter cookies, pressing first one way and then the other.
Bake 325\u00b0 for 15 minutes.