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Try this Peanut Butter Cookies recipe, or contribute your own. "Butter" and "Biscuits" are two of the tags cooks chose for Peanut Butter Cookies.
"I'm a bit of a beginner, but I was looking for something I could sell at a bake sale, and these sounded good. These were pretty simple to make, and had a great result. The only thing that I had trouble with was I didn't know that "fat" referred to butter as well as lard in the instructions, so I added that in late, but the still turned out good."- mikebrand
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Cream sugar and fat. Add peanut butter, mix well. Add eggs, dry ingredients sifted together, flavouring. Mix well, shape into balls. Place two inches apart on cookie sheet. Press two ways with fork to flatten and mark. Bake in moderate oven 375 F. until delicately browned. Source: Mrs. W. C. Ewing, McDonald Grange, Hardin County, OH Recipe by Cathy Luchettis Hot Flash Cookbook Posted to MM-Recipes Digest by "Wayne T. Jones"
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sage202 2 weeks ago
Adacakes 1 year agoMade half a batch regular peanut butter cookies and the other half I added 1/2cup of milk chocolate chips. My husband loved them! I also reduced the flour by 1/4cup and baked them on parchment paper for 11mins. Turned out wonderful! Will definately make again!
Phillsoven 3 years ago
mikebrand 4 years agoI'm a bit of a beginner, but I was looking for something I could sell at a bake sale, and these sounded good. These were pretty simple to make, and had a great result. The only thing that I had trouble with was I didn't know that 'fat' referred to butter as well as lard in the instructions, so I added that in late, but the still turned out good.
sgrishka 4 years agoVery good peanut butter cookies! This recipe uses a combination of two fats; the lard produced a crisp texture while the butter gave a rich flavor. The combination resulted in cookies with a nice and crisp outside, a buttery melt in your mouth inside, and great peanut buttery flavor. I almost followed the recipe, but ended up making one change. I have to admit...I was worried that with 3 cups of flour the cookies might turn out dry and crumbly, so I reduced the flour by 1/4 cup. I formed the cookies on baking sheets lined with silicon baking pads and baked them until lightly browned around the edges, about 9-10 minutes. After removing the baking sheets from oven, I let the cookies cool and set for about 2 minutes on the baking sheets before transferring them to wire racks to cool completely.