We stood on opposite sides of the kitchen.

We measured.

We mixed.

We baked.

We paced.

We tasted.

Mine were so easy to make and I love that I only had to use 1 bowl because I hate doing dishes! The batter was thick to mix. Using Bisquick gives them the texture you might think, pancakey, very soft and chewy, so good!

Then we tasted hers. And she put on a brave face while I spit her healthy peanut butter cookies in the trash. Needless to say, I didn’t add her recipe in this post. We’d like to forget we ever bit into those round pieces of cardboard.

And she put on a brave face while I spit her healthy peanut butter cookies in the trash.

The next day I took a friend one of my peanut butter cookies to try. She took one bite and threw the rest of the cookie in the trash. That was a quick turn around time on a “sow and reap” situation. Turns out, she’s not a fan of soft and chewy. She likes hard peanut butter cookies. Probably should have asked her before she took a bite.

What I learned:

Just that quick, I learned that I’m giving up on healthy baking recipes and opting for using quality ingredients, organic whenever possible.

Using the fork to put a crisscross in the cookies made me wonder why we won’t do that to all kinds of cookies. I did a little research to find that because peanut butter cookie dough is dense, you flatten out the cookies so they bake evenly. It’s also a good identifier for those with nut allergies.

What they said:

Besides the cookie tosser (no pun intended) everyone else was a fan of these easy soft peanut butter cookies.

Print

Easy Soft Peanut Butter Cookies

Servings 11 cookies

Ingredients

• 1 cup creamy peanut butter
• 1 can sweetened condensed milk 14 oz
• 1 tablespoon vanilla extract
• 1 cup Original Bisquick Mix

Instructions

• Mix peanut butter, sweetened condensed milk and vanilla extract in a large mixing bowl. 
• Add the Bisquick and combine, mixture will be thick.
• Separate dough using a large cookie scoop or 1/4 measuring cup and roll into balls.
• Flatten about halfway using fork tines.
• Cover and refrigerate dough for at least 2 hours but up to 5 days.
• Line baking sheet or prep with cooking spray. Space dough at least 2 inches apart.
• Bake at 350 for 13-14 minutes.
• Let cookies cool on baking sheet for 10 minutes before serving.

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