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Infused Peanut Butter Cookies


1/3 cup COOKING OIL from ingredient

⅓ cup milk of choice

1 tablespoon vanilla extract

1 cup creamy peanut butter

2/3 cup sugar

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

In a small saucepan stir together the COOKING OIL from Ingredient, milk and vanilla over low heat until combined.

Pour into a large mixing bowl and add the peanut butter and sugar.

Stir until well combined (small lumps are ok).

Add the flour, baking soda, baking powder and kosher salt and stir with spatula until combined.

Transfer the dough to a covered container and refrigerate for 25 minutes.

Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.

Remove dough from refrigerator. Make 24 1 ½ tablespoon-sized balls and place them onto the baking sheet. Roll the balls between your hands to make them as spherical as possible.

Place them 2 inches apart on the baking sheets.

Use a fork to flatten the balls and make a criss-cross pattern.

Sprinkle the tops with a little sugar.

Bake each tray separately, about 13 to 14 minutes total, (rotating halfway through at about 6 minutes) until edges are just firm.

Cool for 5 minutes on the tray, then remove to a cooling rack. Serve once cooled!

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