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 14 reviews
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(13)
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7%
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E
E.M.
Easy and Delicious

These cookies were super easy and came out beautiful. I used a tablespoon and made round balls pressed with fork and sprinkled with sugar and baked the full time. Crispy and delicious for dunking in coffee. Everyone loved them. Next time I’ll try baking with less time to see if the will be soft baked.

N
Nitya Vink
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!

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