Soft Peanut Butter Cookies

• 1 can Sweetened, Condensed Milk - 14-ounce Can
• 3/4 cups Reduced-Fat Peanut Butter
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 2-1/4 cups Bisquick Baking Mix
• 1/4 cups White Sugar (topping)

1. In a large bowl, mix the sweetened condensed milk, peanut butter, egg, and vanilla extract together. Gradually stir in the Bisquick mix.
2. Chill the dough for 3 hours (in order to firm up the dough so you can roll the batter into balls).
3. Preheat the oven to 350 F. Line 2 baking sheets with a silicone mat or parchment paper and set it aside.
4. Put the white sugar in a shallow bowl and set it aside.
5. Roll the chilled dough into tablespoon sized balls and then roll them in the white sugar. Place 6 cookie dough balls per baking pan. Optional: Make a criss-cross pattern on each cookie by gently pressing a fork down from top to bottom and then again across for that classic peanut butter cookie pattern.
6. Bake them for 6 to 8 minutes. Remove pan from the oven and set on a rack. Let them rest for 5 minutes and then remove them to a cooling rack.
7. Adapted from: allhomemadecookies.com.

butter, egg, vanilla, bisquick baking, ubc

Taken from tastykitchen.com/recipes/desserts/soft-peanut-butter-cookies-3/ (may not work)