Yummy Peanut Butter Cookies – a delicious recipe with Crisco, light brown sugar, white sugar, milk, vanilla, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0.
2
Combine Crisco, peanut butter, sugars, milk and vanilla in a large bowl.
3
Beat on medium speed of electric mixer until blended well.
4
Add the egg.
5
Beat until just blended. Mix flour, salt and baking soda in a small bowl.
6
Add gradually to creamy mixture on low speed.
7
Mix until just blended.
8
Roll a rounded teaspoonful into a ball with the palms of your clean hands. Press crisscross with a fork to flatten balls on cookie sheet. Bake at 375u00b0, one cookie sheet at a time, about 7 to 9 minutes or until just browning on edges.
9
Cool 2 to 3 minutes on cookie sheet. Place tinfoil or brown paper bags on counter.
10
Scoop up cookies with flat spatula and flip over onto bags or foil.
11
Let cool completely before placing into sealed container.
725
kcal
Calories
4
g
Fat
155
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 c. Crisco, 3/4 c. light brown sugar, 1/2 c. white sugar, 4 Tbsp. milk, and more.
Yes, Yummy Peanut Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
