"This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Add the ingredients listed below to the make ahead mix for peanut butter cookies." — Lynn
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2 cups Make Ahead Cookie Mix
packed brown sugar
At first, I thought this wasn't going to turn out. I had made the mix a week ahead, and it was a solidified hunk when I got it out. I microwaved each cup of mix for about 30 seconds, and it got soft again. The cookies were so good I had to make extras for me and my husband! (Was making them for a cookie exchange at work). I am going to se the leftover mix to try some of the other recipes, I was able to get about 28 cookies out of each batch instead of 12.
These cookies are ok but not great. They're not very sweet at all. I'll add regular white sugar to them the next time.
Made these for the hubby last night and he LOVED them!! Will be making these
again soon! Thanks for the recipe!
really tastes wonderful
we made half of these witha milk duds in the middle ( we did not squish those) they are great, the kids loved them
These are a pretty good cookie! Not too sweet, but I used natural peanut butter, not one with sugar in it. These cookies are nice and soft and stay that way. I also used butter, not shortening because I never keep shortening around. Super easy when you've got the make-ahead mix ready to go! Will make again!
* Percent Daily Values are based on a 2,000 calorie diet.
Make Ahead Peanut Butter Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 104
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