Serves: 5
Preheat the oven to 375°F. In a large bowl, cream the butter, peanut butter, egg, milk, and vanilla extract. Add the contents of the jar, and stir until well mixed. Using your hands, form the dough into 2-inch balls. Roll the balls in the 1/4 cup of sugar, and arrange them 2 inches apart on an ungreased baking sheet. Flatten each ball with fork tines in a crisscross pattern, and bake for 9 to 11 minutes, or until the edges are light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. Serve immediately, or store in an airtight container for up to 2 weeks.
This _Peanut Butter Cookies recipe is from the The Mason Jar Cookie Cookbook Cookbook. Download this Cookbook today.
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