A DIFFERENT PEANUT BUTTER COOKIE

By MaryEllen

Here is the recipe I made 2 times in the past 4 days. We had tasted one and decided it was so easy and so good that I had to make it again. The first time I made it, I mixed it by hand. This time I used a mixer because some of the biscuit mix didn't all blend in by hand. After they were cool, I spread chocolate frosting pretty thick (from a can) between every 2 cookies to make cookie sandwiches. I guarantee that if anyone likes peanut butter and chocolate, they will rave about these.

Ingredients

• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
• 3/4 cup peanut butter (I used chunky)
• 2 cups biscuit mix
• 1 teaspoon vanilla extract
• 1/3 About 1/3 cup sugar (the original recipe said to roll the round balls in the sugar, but I just added it to the mix instead)
• ____________________________________

Preparation

Step 1

Preheat oven to 375 F. In large mixer, beat milk and peanut butter and sugar until smooth. Add biscuit mix and vanilla; mix well.

Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheet; flatten with fork that is dipped in water. Bake 6 to 8 minutes or until lightly brown.

Cool. Store tightly at room temperature. Makes about 5 dozen cookies if you use a teaspoon. I used a small cookie scoop and they were bigger so only made about 30 and they took about 10 minutes to bake.