Peanut Butter Cookies

Crispy, crunchy and addictive! Made with our Baking & Pancake Mix.

Ingredients

    Yield: approximately 20 cookies

Directions

    Preheat oven to 325°.

    Cream together the butter and peanut butter. Mix in sugar, egg and vanilla. Add Baking & Pancake Mix and combine. Spoon tablespoons of dough onto lightly greased cookie sheet and flatten with a fork using a crisscross pattern. If desired, sprinkle tops of cookies with white sugar before baking.

    Bake for 17-20 minutes, or until edges are light brown. For smaller cookies, reduce bake time. Cool completely before removing from pan with a spatula.

    © Pamela's Products, Inc.

Customer Reviews

Based on 13 reviews
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J
JDSmiles
Delicious Cookies!

Substituted homemade creamy almond butter and santa maria infused butter. Fantastic!

P
Penelope

Substituted cashew butter and chopped cashews. Rave reviews from my family. Great to know there's an easier way to make cookies for my hyper-allergic tribe.

P
Pat H

We loved this recipe. Great results following recipe except we reduced the sugar by 1/4. We did not bake as long as suggested for a softer middle. Will definitely make again.

J
Joanna

I didn't have crunchy PB so used creamy and it came out great. I'm not really a fan of PB cookies but this one was wonderful. The cookies were ready at 17 minutes, lightly browned and crispy. My recipe yielded 24 cookies. Highly recommend!

N
Neelam

Worked out great! I used dark brown sugar, doubled the vanilla and added smarties on top.
Kids loved it! Made it on Pro-D Day!
Cookies expanded so big, crunchy n chewy in the middle

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