Soft & Chewy Peanut Butter Cookies
I love peanut butter. I can eat it plain, I can eat it on apples and bananas, on Ritz crackers, on animal crackers, on ice cream. The list goes on. The recipe my mom always used for peanut butter cookies remains to this day one of my favorite ways to use (and consume) peanut butter.
I've always liked soft, chewy cookies more than hard cookies that snap when you bite into them. Peanut butter cookies seem to be that way a lot – very hard and crunchy. I won't ever turn away a peanut butter cookie, but that's just not the way I'd prefer to eat them! If you bake these guys the right amount of time, they're like little peanut-butter pillows. I could literally sleep on them if they didn't get eaten so quickly.
In the name of good food, I also want to share that I always always always use Jif peanut butter. Obviously if you're not a choosy mom and use Skippy or otherwise, you can use that instead. My only hesitation here would be with natural peanut butters. Those may not turn out as well with this recipe, but if you do want to try it, be sure to mix it very well before adding, and be sure to let me know how it turns out!
SOFT & CHEWY PEANUT BUTTER COOKIES
Prep Time: 10 minutes
Bake Time: 8 minutes
Ingredients
2 cups Bisquick
1 14 oz. can sweetened condensed milk
1 – 1 1/4 cup creamy peanut butter
1 large egg
~1/2 cup sugar
1 t vanilla extract
Directions
Using a hand mixer (or, if you're feeling energized, your own strength) beat sweetened condensed milk, peanut butter, egg and vanilla in large bowl until smooth. Add biscuit mix and mix well. Cover and chill at least 1 hour. The dough may seem a little fluffy, which is fine. Remember, we're making pillows here.
Heat oven to 350 F. Place your sugar in a shallow bowl or on a plate – you will roll the dough in this before baking!
Remove the dough from the fridge and shape into 1-inch balls. Roll the balls in sugar, and place 2 inches apart on baking sheets. No need to grease the sheets, and it's helpful to use sheets that have a lip. Flatten each sugar-covered ball with fork in a criss-cross pattern.
Bake 6 to 8 minutes or until ever-so-barely-lightly browned around the very bottom of the cookie. They won't look done, but they will be. Try to not overbake these as that will ruin their pillowy consistency! This makes about 4 dozen cookies.
NOTE:
You can definitely use this recipe to make peanut butter blossoms instead of just plain cookies! After rolling the dough balls in sugar and placing them on the cookie sheet, lightly press them down just a little before baking. Then, once they're out of the oven and still hot, place a Hershey's Kiss (either milk or dark chocolate) into the middle of each one.
Happy Eating,