This Peanut butter cookies are egg less and are super yum and crunchy. They are one of the most famous cookies in America. The criss cross design on the cookies make them easy to identify. Dunk it into milk and enjoy your cookies. Store them in an air tight container for 4-5 days. They make a very yummy snack for kids snack box.
Place the butter, peanut butter and sugar in a mixing bowl and using your electri mixer, mix on medium high speed until light and fluffy about 1 minute.
Mix 2 1/2 cups of flour, baking soda, baking powder, salt and stir to combine. Use your mixer to combine the dry mixture with the wet mixture. If the dough needs a little moisture add 1 tbsp of milk.
Pre-heat your oven to 180 degree C. Make roughly small balls of cookie dough and place 1 1/2 inches apart on your cookie sheet. Prick each cookie ball with a fork.
Place the prepared sheet in the oven and bake for approximately 10 minutes. These cookies are best when they are soft so be careful not to over bake.
Remove the pan from the oven and allow the cookies to cool slightly before placing them on a wire rack to cool completely.