Easy Peanut Butter Cookies
This easy peanut butter cookie recipe can be adapted in many ways to make your preferred peanut butter cookie. Use Jif® creamy peanut butter and prepare however you please!
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 to 1 1/4 cups Jif® Creamy Peanut Butter
- 1 large egg
- 1 tsp. vanilla extract
- 2 cups biscuit baking mix
- Step 1
BEAT sweetened condensed milk, peanut butter, egg and vanilla in large bowl until smooth. Add biscuit mix; mix well. Chill at least 1 hour.
- Step 2
HEAT oven to 350°F.
- Step 3
SHAPE dough into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork in criss-cross pattern.
- Step 4
BAKE 6 to 8 minutes or until lightly browned (do not overbake). Cool.
- Step 6
PEANUT BLOSSOM COOKIES: PREPARE dough as directed above. Shape into 1-inch balls; roll in sugar. Do not flatten. Place 2 inches apart on ungreased baking sheet. Bake as directed above. Immediately after baking, press solid milk chocolate candy drop in center of each ball.
- Step 7
PEANUT BUTTER AND JELLY GEMS: PREPARE dough as directed above. Shape into 1-inch balls; roll in sugar. Do not flatten. Place 2 inches apart on ungreased cookie sheet. Press thumb in center of each ball of dough; fill with desired flavor of Smucker's® Jelly, Jam or Preserves. Bake as directed above.
- Step 8
ANY WAY YOU LIKE 'EM COOKIES: STIR 1 cup semi-sweet chocolate chips, chopped peanuts, raisins or flaked coconut into dough. Proceed as directed above.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.