Crisp Peanut Butter Cookies Recipes

CRISP AND CHEWY PEANUT BUTTER COOKIES

Steps:

• In a small bowl, cream the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on an ungreased baking sheet. Flatten with a fork. Bake at 375° for 10-15 minutes or until lightly browned. Remove to a wire rack.

CRISPY PEANUT BUTTER COOKIES

Steps:

• Sift together flour, baking powder, baking soda and salt.
• In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth.
• Beat in sugars until blended.
• Beat in eggs and vanilla.
• Add flour mixture and beat well.
• If necessary, chill dough.
• Shape into 1 inch balls.
• Roll into sugar.
• Place on ungreased cookie sheet, 2 inches apart.
• Flatten with fork, making criss cross pattern.
• Bake 350*.
• 12 minutes or until lightly browned.
• Peanut Butter Crackles: Follow basic recipe.
• Roll into sugar before placing on cookie sheet.
• Do not flatten.
• Bake 15- 18 minutes.
• Immediately press chocolate candy kiss firmly into top of each cookie.
• Cookie will crack around edges.

CRISP PEANUT BUTTER COOKIES

Steps:

• Mix shortening, peanut butter, sugar and egg. Sift dry ingredients and stir into mixture.
• Wrap in waxed paper and chill until firm.
• Preheat oven to 375 degrees. Shape into walnut sized balls. Flaten with fork (granulated sugar).
• Bake for 8-10 minutes or until brown.

CRISP PEANUT BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugars. Add peanut butter, egg and vanilla; beat until smooth. Combine the flour, baking soda and baking powder; add to creamed mixture and mix well. For easier shaping, chill the dough for 1 hour. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten each ball by crisscrossing with the tines of a fork dipped in sugar. Bake at 375° for 10-12 minutes or until bottoms are lightly browned and cookies are set.

CRISP PEANUT BUTTER SANDWICH COOKIES

Steps:

• Sift together the flour, baking soda and salt.
• Cream the butter and 1/2 cup of peanut butter in a mixer fitted with the paddle attachment. Scrape down the sides of the bowl, add the raw sugar and beat on medium speed for 1 to 2 minutes. Add the egg and beat together. Scrape down the sides of the bowl and gradually add the flour mixture, beating at low speed.
• Place a piece of parchment or wax paper on your work surface and spoon the dough onto the paper in a strip 12 to 14 inches long and about 2 inches thick. Fold the paper over the dough and shape the strip of dough into a log. Wrap in plastic and refrigerate several hours or, preferably, overnight.
• Preheat the oven to 350 degrees Fahrenheit with racks positioned in the middle and lower portions. Line baking sheets with parchment. Remove the log of dough from the refrigerator and cut it in half. Rewrap one half and return to the refrigerator. Cut the remaining half into thin rounds, no thicker than 1/4 inch, and place them on the parchment-lined baking sheets about 1 inch apart, with the rows staggered. Place 1/4 teaspoon of peanut butter in the center of each round. Remove the other half of the dough from the refrigerator and slice in rounds. Place each round on top of a peanut butter-topped round. When all of the rounds are covered, lightly flour your fingertips and seal the cookies by pressing down gently all the way around. It won't matter if the top cracks a little. Your rounds should be about 2 1/2 inches in diameter.
• Bake in the middle of the oven for 15 to 16 minutes, or until the cookies are lightly colored and semi-firm to the touch, switching the baking sheets top to bottom and front to back halfway through. Remove from the heat and allow to cool completely before eating. They won't be crisp until they cool.

CRUNCHY PEANUT-BUTTER COOKIES

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.

CHEWY PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
• Stir in the eggs. Add the flour. Roll dough into balls.
• Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

PEANUT CRISPS

Steps:

• Preheat oven to 350 degrees. Stir together flour, salt, and baking soda in a small bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
• Mix in egg and vanilla. Reduce speed to low. Gradually add flour mixture; mix until combined. Stir in peanuts.
• Drop 2 teaspoons of dough on baking sheets lined with parchment paper, spacing about 3 inches apart. Lightly flatten to 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges are just golden, about 13 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.