Desserts:

Easy Peanut Butter Cookies

Comment on this recipe

For peanut blossoms, shape as above but do not flatten with fork. Bake as above. Press milk chocolate candy kiss in center of each cookie immediately after baking.

Ingredients

1 can (14 ounces) Eagle brand sweetened condensed milk (Not evaporated milk)
3/4 cup peanut butter
2 cups biscuit baking mix
1 teaspoon vanilla
Granulated sugar

Instructions

Preheat oven to 375 degrees. In large mixer bowl, beat Eagle brand 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 6 to 8 minutes or until lightly browned. Do not overbake! Store tightly covered at room temperature.

Margie Martin
Cambridge