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Steps
1
Heat oven to 375°F. In large bowl, mix peanut butter and milk until smooth. Stir in Bisquick mix and vanilla until blended.
2
Shape dough into 1 1/4-inch balls. Roll tops in sugar. On ungreased cookie sheet, place balls, sugar sides up, 2 inches apart. Flatten in crisscross pattern with fork dipped in additional sugar.
3
Bake 7 to 9 minutes or until centers are set and bottoms are light golden brown. Do not overbake. Remove from cookie sheet to cooling rack. Cool 15 minutes.
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Add a scoop of vanilla or chocolate ice cream to make peanut butter cookie ice cream sandwiches! Roll your sandwich in chocolate chips for an extra-delicious crunch.
Freeze any extras for later! Once cool, store cookies flat in a freezer-safe container. Use parchment paper between each layer of cookies. Use these within 2 months to enjoy them at their best.
Although this recipe is a classic, feel free to go against tradition when you flatten the cookies! Use the ridges of the bottom of an etched drinking glass or a cookie press instead of adding classic fork marks. Make sure you dip whatever you choose in sugar before lightly flattening each cookie.
Looking for a recipe for gluten-free peanut butter cookies that have this same classic taste? Take a look at our delicious recipe for Gluten-Free Peanut Butter Cookies that uses gluten-free Bisquick™.
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