This is my mom’s top secret, super amazing, eggless peanut butter cookie recipe. Shhh, don’t tell her that I am sharing it will all of you!
I can always count on my mom to make these cookies for Christmas and any time we travel up to see my Uncle or anytime he comes to visit us. I always give her a hard time about the fact that she never makes these for me! Finally, she felt bad enough for me to make an entire batch to spoil me with after my shoulder surgery. I haven’t gotten to enjoy them since. And, since I don’t plan on undergoing surgery again any time soon, I had to make my own batch. Don’t worry, I didn’t eat them all myself…I brought a bunch to work. And…they haven’t stopped asking me to make more since!
So, if you have any kind of peanut butter craving, do yourself a favor and throw a batch of these in the oven. They are super easy to make. And the fun part is that since they are slice and bake, you can even make a double batch, and throw one log of dough in the freezer so that it is ready to go any time you get a craving!
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter
- 1/2 cup peanut butter, creamy
- 1/4 cup light corn syrup
- 1 tablespoon milk
- In a large bowl, mix together flour, sugar, baking soda, and salt.
- Mix in butter and peanut butter at a medium speed until the mixture becomes crumbly.
- Slowly blend in milk and corn syrup.
- Remove dough from bowl and shape into a 2-inch roll. Wrap in tinfoil and chill for a minimum of two hours. (You may leave the dough in the fridge for up to 2 days; or freeze for up to 2 months)
- When ready to bake, remove dough from refrigerator and slice 1/4 inch thick.
- Place half of the slices onto a greased or lined cookie sheet and place a 1/2 tsp dollop of peanut butter in the middle of each slice. Cover with the remaining slices and seal the edges with a fork.
- Bake at 350 degrees for 12-14 minutes or until the edges are golden brown.
- Remove from baking sheet and place on cooling rack.