Recipe: Snappy Peanut Butter Cookies
1- ¾ Cups Glynis’ Kitchen Scratch Mix
1 TSP baking soda
¾ TSP Salt
½ Cup unsalted butter, soften
1 Cup Creamy Peanut Butter
1 Cup brown sugar
1 TBL vanilla extract
2 Large Eggs
3 TSP milk
1 Cup Rice Krispies
Directions: Preheat oven to 350 degrees F.
Combine Glynis’ Kitchen Scratch Mix, baking soda, and salt in a separate large bowl and set aside.
Using a hand or stand mixer, beat softened butter, peanut butter, and brown sugar until creamy. Add eggs in one at a time, beating well after each addition, then add in the milk. Add in the vanilla extract and mix until incorporated.
Gradually add in Glynis’ Kitchen Scratch Mix mixture that has been set aside, mixing slowly. When incorporated and smooth, scrape down the bowl and attachment using a wooden spoon or spatula. Stir in the Rice Krispies using a wooden spoon or rubber spatula until well incorporated.
Scoop the batter onto a greased cookie sheet or one that is lined with parchment paper (8 scoops to a pan, staggered; they will spread). Press each scoop down gently with a fork (making an “X” pattern).
Bake for 10-12 minutes or until the cookies are golden brown. Cool in the baking sheets for 3 minutes and then remove each cookie to complete cooling on a rack.