Food For Thought – Peanut Butter Cookies

“Man cannot live by bread alone; he must have peanut butter.” – President James A. Garfield


Peanut Butter Cookies

You want some.

  • 3/4 cup creamy peanut butter
  • 1/2 cup Butter-Flavored Crisco
  • 1 1/4 cups brown sugar, packed
  • 3 tablespoons milk (see options)
  • 1 tablespoon vanilla
  • 1 egg
  • 1 3/4 cups white flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda


Preheat oven to 375F.

In a large bowl, mix peanut butter, Crisco, brown sugar, milk and vanilla until well blended. Add egg and continue blending. In a separate bowl, mix flour, salt, and baking soda. Slowly add to creamed mixture.

Drop spoonfuls on an un-greased baking sheet. Bake for 7-8 minutes.


You can use skim or 2% milk but I think whole milk (or even cream) makes a better cookie.

Substitute soy milk for milk and a banana for the egg for a vegan cookie. Vanilla soy milk is especially tasty in this recipe. I like the peanut butter banana cookie taste.

Try adding some white chocolate chips.

Many recipes calls for flattening each dough ball with a fork in a cross-cross pattern. You can do that if you want, I prefer the rounded shape.

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