Ingredients
Scale
- 1 cup peanut butter (creamy or chunky)
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1 1/2 cups graham cracker crumbs
- 1 tsp vanilla extract
- 1/4 cup milk (whole or 2%)
- Pinch of salt
Instructions
- Line an 8×8-inch square baking dish or a similar-sized pan with parchment paper or lightly grease it for easy removal of the cookies.
- In a medium-sized saucepan, melt the butter and peanut butter over medium heat, stirring occasionally until smooth and combined.
- Once the peanut butter and butter are melted and smooth, stir in the powdered sugar, milk, and a pinch of salt. Keep stirring until everything is well-combined and smooth.
- Remove the mixture from heat and fold in the graham cracker crumbs and vanilla extract. Stir until the crumbs are fully incorporated into the mixture. The dough should be thick but pliable.
- Transfer the mixture into the prepared baking dish, spreading it evenly with a spatula. Press it down gently to make sure it’s compact.
- Place the baking dish in the refrigerator and let it chill for at least 1 hour, or until the cookies are firm and set.
- Once the cookies have chilled and hardened, remove them from the refrigerator. Lift them out of the pan using the parchment paper, and cut into squares or bars.
- Prep Time: 15