How do you make peanut butter cookies?? I only have peanut butter, flour, sugar, etc., but I dont have vanilla

Question by hipster: How do you make peanut butter cookies?? I only have peanut butter, flour, sugar, etc., but I dont have vanilla
I’m chinese, so I don’t have any american baking products around the house, but I have this serious craving for cookies….I’m looking for a recipe that requires only peanut butter, sugar and eggs, and simple things like that. Thanx!!!

Best answer:

Answer by deeshair
Peanut Butter Kiss Cookies

1 cup white sugar
1 cup peanut butter
1 egg
18 milk chocolate candy kisses, unwrapped
Preheat oven to 350 degrees F.
Combine sugar, peanut butter, and egg.
Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle.
Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.
If you don’t have the kisses, just leave them out and enjoy the cookie!

or try a no bake recipe my sister gave me:

1 cup white sugar
1 cup white corn syrup
1 teaspoon vanilla extract
2 cups peanut butter
4 1/2 cups crisp rice cereal
Cook over medium heat the white sugar and the corn syrup for one minute. Remove from heat and add the vanilla, peanut butter and crispy rice cereal.
Drop by teaspoons onto wax paper. The cookies will be slightly soft when done.

Know better? Leave your own answer in the comments!

  1. bbmk333 says:

    Peanut butter ! Sugar! Eggs! That is all you need and they are the most awsome pb cookies ever! My brother whipped them up one day and I have been making them like that ever since! 1 cup peanut butter, 1 cup sugar and 1 egg! That is all there is to it! Lemme know what you think!

  2. ♥MeL♥ says:

    Peanut Butter Cookies

    Packed with great peanut butter taste, these Betty’s Best peanut butter cookies are sure to please.

    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    1/2 cup peanut butter
    1/4 cup shortening
    1/4 cup butter or margarine, softened
    1 egg
    1 1/4 cups Gold Medal® all-purpose flour
    3/4 teaspoon baking soda
    1/2 teaspoon baking powder
    1/4 teaspoon salt

    1. Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
    2. Heat oven to 375ºF.
    3. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
    4. Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.
    (Total time will vary; cook or bake time is per batch.)

    I was totally impressed with these cookies. As a college student, i’ve made tons of cookies (especially peanut butter) and they always turned out huge and flat, but due to the refridgeration of these cookies, they stayed circular, plump, and chewy. They were yummy and were eaten up in one night.Note: I put the dough in the fridge for only 45 mins and they turned out great!

  3. gravityworks2 says:

    from right off the peanut butter label : 1 c peanut butter, 1/2 c sugar 1 egg. Mix together well. roll into 24 balls place 2″ apart on an ungreased cookie sheet. flatten with fork. bake 15 minutes or until light brown. do not over bake.

  4. Bonnie B says:

    Just don’t add any vanilla it won’t make any difference. You want the peanut butter
    flavor anyway. I always use butter flavored
    Crisco for the shortening. It just makes the
    texture of the cookie so much butter only kidding better.
    Also use two cookie sheets when you bake them. They will be nice and golden brown on the bottom that way, I always bake them at 350.


    3 cups all purpose flour
    1 teaspoon baking powder
    1 teaspoon salt
    1 cup Butter flavored Crisco
    (1 cup creamy or chunky peanut butter (do not use old-fashioned style or freshly ground)

    1 cup (packed) golden brown sugar
    1 cup sugar
    2 large eggs

    . Using electric mixer, beat Crisco, peanut butter and both sugars and eggs in a bowl until well blended. Scrape down sides of bowl. Stir in dry ingredients into mixture. Mix well.
    For each cookie, roll 1 heaping tablespoonful of dough into a round ball. Arrange dough balls 2 1/2 inches apart on prepared baking sheets. Using back of fork, flatten dough balls once to the left with the fork them to the right. Bake cookies at 350 and wait like seven to ten minutes when they start to get a little brown on the top pull them out. I always stick a choc kiss in the middle of the cookie. Let them cool ….and eat away…


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