Peanut Butter Cookies

A wonderfully satisfying traditional cookie, with that rustic ancient grain crunch that tells you are eating real food, not industrial goo.


Dry Mix

Wet Mix

  • 2 large eggs
  • 1 1/2 sticks (3/4 cup) butter, melted
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cups natural peanut butter


  1. preheat oven to 350°F
  2. in a mixing bowl, beat the eggs, then combine melted butter, milk and vanilla and peanut butter, mix well
  3. stir in the entire bag of cookie mix and gently combine into a dough
  4. form large golf-ball sized balls, laying out 12 to a cookie sheet; then flatten each ball with a fork to about 1/2 inch thick)
  5. bake 15-20 min, remove from oven and lest stand for 3-4 minutes then remove to a cooling rack
  6. when completely cool, store in cookie jar for a week or more

Makes 24 large cookies

David Zivot

1 comment


Question! Should I let the cookie dough stand for 1/2 hour as in the package recipe?

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