CRUNCHY PEANUT-BUTTER COOKIES
These salty-sweet-crunchy confections make the best snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. With an electric mixer, beat peanut butter, sugar, and butter until smooth. Beat in egg.
- On low speed, mix in flour and baking powder until a dough forms.
- Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on baking sheets (lined with parchment paper, if desired). With a floured fork, press balls in a crisscross fashion, flattening to a 1/2-inch thickness.
- Bake cookies, rotating sheets halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack. Store in an airtight container at room temperature up to 1 week.
CRUNCHY PEANUT BUTTER COOKIES
After many trials, this is the best peanut butter cookie I've tasted. Just a bit different than many of the others but the shortening used does make for a different cookie; crisp and crunchie. As with all hand-formed cookies, kids love to make them.
Provided by sugarpea
Categories Dessert
Time 3h
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Cream sugars, peanut butter, shortening, butter and egg.
- Stir in remaining ingredients except granulated sugar.
- Cover and refrigerate about 2 hours or until firm.
- Roll dough into 1 1/4" balls; place about 3" apart on ungreased cookie sheets.
- Flatten in crisscross pattern with fork dipped in sugar.
- Bake at 375°, 9-10 minutes or until light brown.
- Cool 5 minutes and then remove from cookie sheet.
CRUNCHY PEANUT BUTTER COOKIES
"I developed this recipe when I was looking for a cookie with peanut butter taste but without the traditional peanut butter cookie texture," relates Lisa Brown, Iola, Kansas. "We call these cookies 'I'll Have Another'-you'll find our why!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixtures. Stir in the cornflakes. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 230 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 187mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
CRUNCHY PEANUT BUTTER DOG COOKIES
This recipe was born out of puppy boredom. Rascal loves Kim D's recipe #28099 but he wanted some variety so taking her lead I came up with this version. Now he has 2 favorite cookie recipes.
Provided by Deely
Categories < 60 Mins
Time 40m
Yield 50 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350*.
- Mix together eggs, peanut butter and honey, if using.
- Add flour and mix until crumbly.
- Add water 1/8 cup at a time and mix with your hands.
- You may have to add a little bit more water to make dough hold together.
- Roll dough to 1/4 inch thick.
- Cut into shapes or use pizza cutter and cut into squares.
- Place on parchment lined cookie sheets.
- Bake 12 minutes, flip and bake 10 minutes more.
- Store in the refrigerator.
CRUNCHY PEANUT BUTTER BREAKFAST COOKIES
Adding Fiber One® protein cereal to these cookies gives them a punch of protein and pleasant crunch.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, beat brown sugar, butter, peanut butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, baking soda, salt and cinnamon until well blended. Stir in cereal and cranberries.
- On ungreased cookie sheets, drop dough by slightly less than 1/4 cupfuls 2 inches apart.
- Bake 12 to 15 minutes or until edges are light golden brown. Cool completely on cookie sheet. Store tightly covered.
Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 12 g, TransFat 0 g
"BOSCOE'S" OLD-FASHIONED CHUNKY"CRUNCHY" PEANUT BUTTER COOKIES
Steps:
- Preheat your oven to 350 F. Line two large baking sheets with parchment paper. Sift together the flour, baking powder and salt in medium bowl. Set aside. In the bowl of a stand mixer, beat butter, peanut butter and vanilla until thoroughly incorporated. Scrape down the sides of the bowl. Beat in both of the sugars and scrape down the sides of the bowl again. Add half of the flour mixture into the peanut butter mixture with one egg and mix well. Scrape down sides of the bowl. Mix in remaining half of the flour mixture and add remaining egg. Mix thoroughly. Scrape down the sides of the bowl. Add ground peanuts and mix until just incorporated. Dough will be thick. Use two tablespoons or small scoop to form balls using 1-1/2 tablespoons of dough. Roll each ball in sugar and place approximately 2 inches apart on sheet. Use the bottom of a sugar coated glass to flatten the balls. Form crosshatch designs on top of the cookies using the tines of a fork. Bake the cookies for approximately 13-14 minutes, until golden around edges and browned on the bottom. Cool cookies on baking sheet for 2-1/2 minutes and then remove to racks to cool completely.
CRUNCHY OATMEAL PEANUT BUTTER CHIP COOKIES
Make and share this Crunchy Oatmeal Peanut Butter Chip Cookies recipe from Food.com.
Provided by na 2309
Categories Dessert
Time 12m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, brown sugar, granulated sugar, egg and vanilla in large bowl.
- In a separate bowl combine flour, baking soda, and creamed mixture.
- Stir in oats and peanut butter chips.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake at 375° in oven, for 10-12 minutes or until light brown.
- Remove from cookie sheet. Cool on a wire rack.
Nutrition Facts : Calories 5575.1, Fat 259.4, SaturatedFat 136.9, Cholesterol 586.1, Sodium 3809.3, Carbohydrate 707.1, Fiber 39.4, Sugar 448.8, Protein 116.5
CRUNCHY PEANUT-BUTTER COOKIES WITH SHREDDED WHEAT
Make and share this Crunchy Peanut-Butter Cookies With Shredded Wheat recipe from Food.com.
Provided by tanamarn
Categories Dessert
Time 41m
Yield 80-90 cookies, 80-90 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the butter, peanut butter, granulated sugar, and brown sugar until creamy.
- Add eggs and vanilla and beat until light.
- Sift the flour with the soda and salt; stir into creamed mixture until well blended.
- Lightly mix in the shredded wheat and peanuts.
- Drop rounded teaspoonfuls of batter, about 2 inches apart, on ungreased cookie sheets. (This makes rather ragged cookies, so I like to roll them into balls first, but little pieces of shredded wheat DO stab a bit!) Using the tines of a fork, press dough flat in each direction to make a crisscross pattern on top of each cookie.
- Bake in a 350 degree oven for about 10 to 12 minutes or until lightly browned.
- Makes about 8 dozen cookies.
Nutrition Facts : Calories 94.5, Fat 4.9, SaturatedFat 1, Cholesterol 5.3, Sodium 57.5, Carbohydrate 11.6, Fiber 0.9, Sugar 5.5, Protein 1.9
CRUNCHY PEANUT BUTTER COOKIES
Steps:
- Preheat oven to 375°F. Mix peanut butter, shortening, sugars, eggs, and vanilla until creamy. Stir together flour, baking soda, and salt. Add to creamed mixture and blend well. Fold in chocolate chips.
- Using a medium ice cream scoop, drop dough 2 inches apart onto flat baking sheet.
- Bake 10-15 minutes. Cool about 2 minutes and remove to cooling rack.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRUNCHY PEANUT BUTTER COOKIES
Categories Cookies Nut Dessert Bake Christmas Picnic Kid-Friendly Quick & Easy New Year's Eve Fall Spring Summer Winter Potluck
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375. Thoroughly cream butter, peanut butter, sugars, egg, and vanilla with an electric mixer. Sift together dry ingredients; blend into creamed mixture. Shape into 1-inch balls; roll in granulated sugar. Place two inches apart on ungreased cookie sheet. Press 5 peanut halves atop each or crisscross with fork tines. Bake for 10-12 minutes. Cool slightly; remove from pan and cool completely on wire rack. Makes 4 dozen.
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