Best Peanut Butter Crackles Recipes

PEANUT BUTTER CRACKLES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking soda, baking powder and salt in a medium bowl. Beat the butter, brown sugar and peanut butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until well blended. Add the chocolate chips and beat until combined.
• Put the granulated sugar and confectioners¿ sugar in separate small bowls. Roll tablespoonfuls of dough into balls, then roll first in the granulated sugar and then generously in the confectioners' sugar. Arrange 2 inches apart on 2 ungreased baking sheets.
• Bake, switching the pans halfway through, until the cookies are just firm around the edges and cracked on top, 15 to 18 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Dust the cookies with more confectioners' sugar, if desired.

CHOCOLATE PEANUT BUTTER CRACKLES

Steps:

• In a large bowl, beat the first five ingredients. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to egg mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle. , Roll dough into 1-in. balls. Flatten each ball and wrap around a peanut butter cup half; reshape into a ball. Roll in confectioners' sugar. Place 2 in. apart on ungreased baking sheets; flatten slightly., Bake at 350° for 10-12 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

GIANNA'S CHOCOLATE PEANUT BUTTER CUP CRACKLES

Steps:

• Pre-heat oven to 350 degrees F. Using a cookie scoop, scoop out 1 inch balls of dough. Using your finger, make a hole in the center, put in half a peanut butter cup and close. Roll into a ball and then roll into powdered sugar. Place on non-stick baking sheet and repeat until dough is done. Bake each batch for 12 minutes, take out of oven and let sit for 1-2 minutes. Then place on cooling racks to cool. Cookies will have beautiful crackled effect when done.

CHOCOLATE PEANUT BUTTER CRACKLES

Steps:

• In a glass mixing bowl melt the semisweet chocolate and butter in the microwave for 1 minute, stirring until smooth.
• In your food processor pulse the almonds until finely chopped.
• Add the flour, baking powder and salt and pulse to mix well.
• Add the peanut butter flavoring, egg and 3 Tbs of sugar to the chocolate mixture.
• Add the almond flour mixture to the chocolate mixture and stir until it just comes together.
• Fold the chopped peanut butter cups into the dough and cover, refrigerate for 30 minutes.
• Preheat your oven to 325º F and line two baking sheets with parchment or baking mats.
• Scoop 1" balls of dough and roll them in the chopped peanuts and then the powdered sugar mixture.
• Place the balls of dough on the baking sheets 2" apart and bake for 12 minutes, rotating the pans half way through.
• Cool on the pan 3 minutes, then transfer to a wire rack and cool completely.
• Serve warm or store cooled cookies in an air tight container for up to 3 days.

PEANUT BUTTER CRACKLES

Steps:

• Preheat oven 375 degrees Mix flour-salt in large bowl Mix margarine and peanut butter until blended. Beat in egg, vanilla and sugars. Add flour mixture Roll 1 inch balls in sugar and bake on ungreased cookie sheet for 10 minutes. Press stars in ASAP.