02/15/2018
For the peanut butter cookie lovers:

Easy 4-Ingredient Perfect Peanut Butter Cookies
The cookies are super soft, very moist, and extremely chewy.
The cookies are packed with rich, bold, peanut butter flavor. If you’re looking for very peanut buttery cookies, try these.
Think of it as a 1-1-1-1 recipe. Combine 1 cup peanut butter, 1 can sweetened condensed milk, 1 tablespoon vanilla, and 1 cup Bisquick. Impossibly easy with just four ingredients you likely already have on hand. There is no substitution for Bisquick in this recipe
Directions:
1. To a large mixing bowl add the peanut butter, sweetened condensed milk, vanilla, and stir to combine.
2. Add the Bisquick and stir to incorporate. Mixture will be very thick.
3. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten about halfway by making crisscross marks using the tines of a fork. Dough may 'crack' a bit after you've pressed them down, it's okay.
4. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 13-14 minutes (for super soft cookies, or longer for more well-done cookies) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. The cookies take a few minutes longer than most cookies to bake and I suspect that's because it's a very moist dough from the peanut butter and sweetened condensed milk. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
**Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.
