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Export 6 ingredients for grocery delivery
Step 1
Preheat oven to 350°F (180°C).
Step 2
In a bowl, cream together peanut butter, butter, and sugar with a hand mixer until fluffy and pale in color, scraping down sides of the bowl as needed.
Step 3
Separately, whisk together flour, baking powder, baking soda, and salt.
Step 4
Add dry ingredients into the wet mixture and beat with mixer until combined. (The dough should be soft and crumbly.)
Step 5
Add milk and mix with a spatula, pressing dough together. (If dough feels too sticky at this point, refrigerate 15-20 minutes.)
Step 6
Optional: Add 2 Tbsp mix-ins of choice and fold into dough.
Step 7
Use a 1-Tbsp cookie scoop to portion dough, roll into a ball with hands, and flatten slightly to form a small disc. Transfer to lined and greased baking sheets.
Step 8
Press down on each cookie with a fork to create the classic crisscross pattern.
Step 9
Bake 12-15 minutes. (12-13 minutes for softer cookies, 14-15 minutes for crispier cookies.)
Step 10
Allow to cool 5 minutes then transfer to a wire rack.
Step 11
Yields ~30 eggless peanut butter cookies (using 1-Tbsp scoop).
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