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Ed's Awesome Peanut Butter Cookies


Lots of peanut butter!

Rate this recipe 2.5/5 (4 Votes)


  • 1c. Kraft  unsweeted unsalted  peanut  butter                                                  
  • 1/2 c marg.    Parkay / Imperial
  • 1/2   Splenda.   Brown sugar blend
  • 3T. Skim milk.                                                        
  • 1T. Vanilla.                                                               
  • 1 large egg - mixed
  • 1-1/2 ww flour             
  • 3/4 t. Baking soda 
  • 1//2 t salt.           


Servings 30
Level of difficulty Average
Preparation time 20mins
Cooking time 12mins
Cost Average budget


Step 1

Beat peanut butter, margarine and brown sugar together in large bowl.
Add milk and vanilla

Step 2

Add egg and mix till blended

Step 3

Whisk flour with other dry ingredients in separate bowl

Combine with wet ingredients

Step 4

Mix together with wooden spoon

Step 5

Place on cookie sheets lined with parchment paper using teaspoon ( take teaspoon of dough and roll into ball - put on cookie sheet)
Press with fork

Step 6

Bake in 375 degree F. oven for 10-12 minutes until browned on bottom and firm to the touch

Step 7

Cool on rack

Cookies keep well in cookie tin and freeze well

Recipe makes about 30 cookies

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  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder


  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!

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