Best Ever Homemade Peanut Butter Cookies

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For those of you who have been following Comfy in the Kitchen, you know that I like staying “comfy”. I’m not one to re-create the wheel…in fact, I think we better minister to others when we keep things simple. Good, but simple.

Beloved stories retold about grandma always include the little things like…. the “Kool-aid” she made,  her “homemade sweet tea“, or her “chocolate chip cookies“. I’ve never once heard a person say they missed grandma’s creme brule with raspberry sauce, chocolate ganache, and mint leaf garish :) 

These peanut butter cookies are an excellent example of simple, yet ohhh so good. They’re crispy on edges and moist and chewy in the center….just the way I like them. Best yet, they turn out perfectly every time and are quick and easy to make. Chances are you already have all of the ingredients in your cupboard! Enjoy! 

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Combine Peanut Butter, Crisco, Brown Sugar, Milk, and Vanilla.

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Beat well…

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Add eggs….let the kiddos crack them, it’s fun. 

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In a separate bowl add flour, baking road, and salt. Pour into wet mixture and mix well again. 

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Most of the time I ask you to refrigerate the dough before baking, but you don’t need to with these cookies. You can bake them right away. 

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Roll the dough into small balls, place on  parchment paper (or Silpat), and flatten like so with a fork. Bake in a 350 oven for 8 mins.
*The Silpat is a great option for baking- it’s like parchment paper but is reusable. It keeps cookies from burning and even spreading! I love mine. 

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Let cool for as long as you can hold back! Enjoy! 

5.0 from 1 reviews
Best Ever Homemade Peanut Butter Cookies
 
Author:
Serves: 18
Prep time:
Cook time:
Total time:
 
Ingredients
  • ¾ cup peanut butter
  • ½ cup butter crisco
  • 1¼ cup brown sugar
  • 3 tablespoons milk
  • 1 tablespoon vanilla
  • 1 eggg
  • 1¾ cup flour
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
Instructions
  1. Preheat oven to 350
  2. Combine peanut butter, sugar, milk, and vanilla and beat well.
  3. Combine flour, baking soda, and salt- add to creamed mixture.
  4. Roll cookies into small balls and place on a lined baking sheet. Flatten with a fork.
  5. Bake for 8 mins.
  6. *You can double recipe (I always do)
  7. *Makes apps 18 cookies.

 

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Comments

  1. Waiting for these babies to come out the oven! A heads up, the butter crisco and the egg were omitted in the instructions. These smell delicious. Can’t wait to eat em!!!

  2. Patrisha says:

    Absolutely delicious! A keeper of a recipe!

  3. My husband loves peanut butter and we’ll be making these for him as a special “just-because” treat. Really, the cause is that momma was extra cranky this week and I know this will put a smile on his face and make my apology a little easier to swallow! BUT, I don’t have Crisco. Ok to substitute butter? If so, how much? Thx!

    • Yes, equal parts :) they may flatten a bit, so I would recommend refrigerating for an hour before baking if using butter! Thank you JoLynn! Enjoy sweetie

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