ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Soft Peanut Butter Cookies

Oxmoor House
Yield Makes 2 dozen
If you’re a peanut butter fan, these cookies won’t last long. You’ll enjoy every last crumb! Don’t forget to serve them with a tall, cold glass of milk.


  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 1 egg, slightly beaten
  • 1 teaspoon vanilla extract

How to Make It

  1. Combine all ingredients; mix well. Roll dough into one-inch balls and place on an ungreased baking sheet. Use a fork to press a crisscross pattern into the top of each cookie. Bake at 325 degrees for 10 minutes or until golden. Let cool before removing from sheet.

    Fudgy Mocha-Toffee Brownies
    Becky Luigart-Stayner
    Instant coffee granules combine with chocolate for a rich mocha-flavored brownie that's sprinkled with crunchy toffee chips. If you have any leftovers (highly unlikely, but possible), wrap them in foil and pop them in the freezer. They'll keep for up to four months. <strong>Recipe:</strong>&#160;<a href="C10000001011262">Fudgy Mocha-Toffee Brownies</a>
Gooseberry Patch Keepsake Cookbook