Joey's Peanut Butter Cookies
Introduction
My boyfriend's special recipe makes the peanut butteriest tasting cookie I have ever tasted. These soft and chewy peanut buttery cookies are the best!
Ingredients
1 cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
Directions
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla one at a time. Combine the flour, baking powder, and salt; stir into creamed mixture. Roll tablespoonfuls of dough into balls. Place cookies 2 inches apart onto ungreased cookie sheets. Press each ball once with fork tines.
Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned.
Number of Servings: 36
Related Recipes
-
/774d69fe-fa87-43c7-bea6-6bc470b6e61d.jpg)
Panzanella (Bread and Tomato Salad)
-
Creamy Blue Cheese Ball
-
Coach Nicole's Pumpkin & Apple Waffles
-
Fresh Vegan Spring Rolls
-
Single Serving No-Bake Chocolate + Peanut Butter Cookie
-
Spanish Rice and Vegetables
-
Peachy Thyme Lemonade
-
Apple-Escarole Salad with Gorgonzola and Walnuts
-
Mint Chocolate Mousse Party Cups
-
Kitchen Basics: Vegetable Stock