I recently came across two peanut butter cookie recipes. One was a caker recipe using white cake mix. The other was a "top secret" Mennonite recipe calling for Bisquick. That got me wondering. In the ultimate PB cookie throwdown, which of these cookies would reign supreme?
I made both and conducted taste tests among my colleagues. In the end, it all came down to texture. The cake mix cookie was crisp whereas the Mennonite cookie was soft. Suffice to say, the Mennonite cookie won by a landslide. (See what happens when you have God on your side?) Personally, my favourite was the crispier cookie. Then again, I'm a caker. Go figure.
I’m posting both recipes so you can try both and then wonder why, like me, you’re having to spray your legs with PAM every morning to get on your Orange Tab Levi’s.
1 large package white cake mix
½ cup oil
1 cup peanut butter
2 tablespoons water
Combine all ingredients. Scrape from teaspoon onto ungreased sheet. Flatten with fork. Bake at 350° for 10 to 15 minutes. Yields approximately 5 dozen cookies.
2 cups Bisquick
¾ cup smooth peanut butter
1 can sweetened condensed milk
1 teaspoon vanilla
Mix all ingredients together and roll into 1-inch balls. Roll in sugar, place on a baking sheet and gently flatten with a fork. Bake at 350° for 8 minutes only. Makes about 36 cookies.
Source: Apparently, this is a “top secret” recipe, so I can’t reveal the source. Those Mennonites don’t like their recipes getting out into the world, especially if it's into the hands of a caker. Needless to say, I’m checking over my shoulder these days. But to the person who passed it along - thanks!