Kids can help roll the cookies into balls and dip them in sugar.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, beat condensed milk, peanut butter, egg and vanilla until smooth. Add biscuit mix, and mix well. Chill at least 1 hour.

  • Shape dough into 1 inch balls. Roll the balls in sugar. Place 2 inches apart on ungreased baking sheets. Flatten balls slightly with a fork.

  • Bake for 6 to 8 minutes, or until lightly browned (DO NOT OVERBAKE). Cool. Store in a tightly covered container at room temperature.

Nutrition Facts

61.2 calories; 1.8 g protein; 8.8 g carbohydrates; 5.3 mg cholesterol; 101.2 mg sodium. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2008
The first time I made these, as some others stated, they were a little "blah" but I changed the recipe: I bumped up the peanut butter to a little over a cup and instead of teaspoon of vanilla, I added a tablespoon. Much better!! Only cooked these 8 minutes which leaves them a tad raw and they stay soft, but we are a "tad raw cookie" lovin' family, actually, the dough itself is to die for! These are great with a rolo candy baked inside, too! Read More
(42)

Most helpful critical review

Rating: 2 stars
12/20/2003
These cookies are just so-so. Nothin' to write home about. the dough was easy to work with. The flavor was very mild too mild for our liking. Read More
(8)
30 Ratings
  • 5 star values: 13
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
07/05/2008
The first time I made these, as some others stated, they were a little "blah" but I changed the recipe: I bumped up the peanut butter to a little over a cup and instead of teaspoon of vanilla, I added a tablespoon. Much better!! Only cooked these 8 minutes which leaves them a tad raw and they stay soft, but we are a "tad raw cookie" lovin' family, actually, the dough itself is to die for! These are great with a rolo candy baked inside, too! Read More
(42)
Rating: 5 stars
07/05/2008
The first time I made these, as some others stated, they were a little "blah" but I changed the recipe: I bumped up the peanut butter to a little over a cup and instead of teaspoon of vanilla, I added a tablespoon. Much better!! Only cooked these 8 minutes which leaves them a tad raw and they stay soft, but we are a "tad raw cookie" lovin' family, actually, the dough itself is to die for! These are great with a rolo candy baked inside, too! Read More
(42)
Rating: 5 stars
11/07/2006
I had a craving for some peanut butter cookies and this sounded easy, so I made them. I used buttermilk pancake batter chunky peanutbutter and real vanilla. They turned out awesome!!! I also recommend bakeing them until golden brown which was about 15 minuters. Read More
(25)
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Rating: 5 stars
08/04/2006
Delicious! 8 minutes still left them a bit pale and chewy, but my husband preferred those to my second batch (~12 minutes) which were more brown and crispy. I liked the second batch better, so it's all in the preference :) UPDATE: These cookies only get better with age! It is rare that cookies make it past a day or two without getting tossed in my house because they become dry, chewy, etc. but these became softer and even more delicious! Almost a sugar cookie consistency but with peanut butter flavor - yum! Read More
(14)
Rating: 2 stars
12/20/2003
These cookies are just so-so. Nothin' to write home about. the dough was easy to work with. The flavor was very mild too mild for our liking. Read More
(8)
Rating: 4 stars
05/06/2007
These were very good! I baked them about 9 minutes. I also added 1 cup of crunchy peanut butter. Will make again! Thanks for the recipie! Read More
(7)
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Rating: 5 stars
02/02/2007
These were the best peanut butter cookies I've ever made. I made some with the chocolate and some without. They were great both ways. They were soft and not grainy like some peanut butter cookies can be. I'll definately make these again! Read More
(5)
Rating: 5 stars
01/18/2010
My 3 yr old daughter and i had fun making these today. We stirred 1 cup peanut butter and 1 Tbsp vanilla into the batter. Chilled then i rolled the balls into sugar and put on the sheet. Then she dipped her fork into sugar & put the criss cross on the top of the cookies. We baked them 7 minutes for soft cookies and 11 for hard cookies. Thank you...... 1/18/2010...We've made these cookies several times. This has become our favorite PB cookie recipe. We prefer soft cookies and these stay soft for days. Read More
(5)
Rating: 5 stars
11/19/2009
These are by far the best and easiest peanut butter cookies! Have been making these for years! Read More
(4)
Rating: 1 stars
05/07/2007
These cookies just didn't turn out for me. Couldn't taste the peanut butter. Read More
(4)