Crisp Peanut Butter Chews Recipes

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CRISP PEANUT BUTTER CHEWS



Crisp Peanut Butter Chews image

Prize-Winning Recipe 2007! No baking needed! Just a few minutes of stove-top prep and you're on your way to a peanutty candy-like cookie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 72

Number Of Ingredients 5

1 1/2 cups light corn syrup
1 cup creamy peanut butter
1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
7 cups crisp rice cereal
1 cup salted peanuts

Steps:

  • Line 2 large cookie sheets with waxed paper or foil.
  • In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally. Stir in peanut butter until melted. Stir in cookie mix until well blended. Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.)
  • Immediately remove from heat. With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
  • Drop by rounded tablespoonfuls onto cookie sheets. Flatten each cookie slightly with fingertips. Cool completely, about 30 minutes. Store covered at room temperature.

Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 6 g, TransFat 0 g

CRISP PEANUT BUTTER SANDWICH COOKIES



Crisp Peanut Butter Sandwich Cookies image

Inspired by two recipes in Maida Heatter's "Book of Great Cookies," these crisp treats are the best peanut butter cookies I've ever tasted.

Provided by Martha Rose Shulman

Categories     cookies and bars, dessert

Time 45m

Yield 24 to 28 cookies

Number Of Ingredients 7

5 ounces (1 1/4 cups) whole-wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into 1/2-inch pieces
Heaped 1/2 cup smooth organic peanut butter, with no salt or sugar added, plus 2 tablespoons for filling the cookies
5 ounces (3/4 cup) raw brown sugar
1 egg

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.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 54 milligrams, Sugar 6 grams, TransFat 0 grams

CRISP AND CHEWY PEANUT BUTTER COOKIES



Crisp and Chewy Peanut Butter Cookies image

In the mood for homemade cookies? These crisp, chewy treats are a delicious way to show someone you care. "The original treasured recipe is the only one my grandmother wrote down," says Janet Hall of Clinton, Wisconsin. Freeze any remaining cookies in an airtight container for up to 3 months. Thaw cookies at room temperature before serving.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

1/3 cup shortening
1/3 cup peanut butter
1/3 cup sugar
1/3 cup packed brown sugar
1 egg
1 cup all-purpose flour
3/4 teaspoon baking soda
1/8 teaspoon salt

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.

Nutrition Facts : Calories 180 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 144mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

CRISP PEANUT BUTTER COOKIES



Crisp Peanut Butter Cookies image

"The old-fashioned taste of these crisp, peanut buttery cookies is irresistible," reports Jessie MacLeod of St. Stephen, New Brunswick. "And they're as quick to make as they are to disappear. I often double the recipe."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Additional sugar

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.

Nutrition Facts : Calories 125 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

HOMEMADE PEANUT BUTTER CHEWS



Homemade Peanut Butter Chews image

The peanut butter chews that were sold in school cafeterias. I make these for my kids all the time, and sometimes drizzle chocolate and butterscotch on top of the cookies. Rich, but excellent!

Provided by Cindy

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 6

1 cup corn syrup
1 cup white sugar
1 cup creamy peanut butter
4 ½ cups cornflakes cereal
1 cup semi-sweet chocolate chips
1 cup butterscotch chips

Steps:

  • In a large saucepan over medium heat, combine corn syrup and white sugar. Bring to a boil, boil for one minute, and remove from heat. Stir in peanut butter until well blended. Mix in cereal until evenly coated. Drop by spoonfuls onto waxed paper.
  • In a glass bowl in the microwave, or using a double boiler, melt chocolate chips and butterscotch chips, stirring frequently until smooth. Drizzle on the top of the cookies.

Nutrition Facts : Calories 151 calories, Carbohydrate 22.6 g, Fat 6.3 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.8 g, Sodium 63.4 mg, Sugar 12.3 g

PEANUT BUTTER CHEWS



Peanut Butter Chews image

Easy and Delicious! You can use regular or chunky peanut butter. I like chunky.

Provided by Carol

Categories     Desserts     Cookies

Yield 12

Number Of Ingredients 4

½ cup peanut butter
½ cup light corn syrup
½ cup white sugar
3 cups cornflakes cereal

Steps:

  • In a heavy saucepan over medium heat, mix together the peanut butter, corn syrup and sugar. Bring to a boil, remove from heat.
  • Add cereal, mix well and mold into small balls.

Nutrition Facts : Calories 159.4 calories, Carbohydrate 27 g, Fat 5.5 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 108.4 mg, Sugar 13.7 g

NO BAKE CRISP PEANUT BUTTER CHEWS (COOKIE MIX)



No Bake Crisp Peanut Butter Chews (Cookie Mix) image

Betty Crocker,prize winning 2007 recipe. It should read 1 box Betty Crocker peanut butter cookie mix, but for some reason Zaar would not except it.

Provided by lemoncurd

Categories     Drop Cookies

Time 55m

Yield 5 dozen cookies

Number Of Ingredients 5

1 1/2 cups light corn syrup
1 cup creamy peanut butter
1 (17 1/2 ounce) box betty crocker peanut butter cookie mix (1 lb 1.5 oz)
7 cups crisp rice cereal
1 cup salted peanuts

Steps:

  • Line 2 large cookie sheets with waxed paper or foil.
  • In 5-quart heavy Dutch oven, heat corn syrup to boiling over medium heat, stirring occasionally.
  • Stir in peanut butter until melted.
  • Stir in cookie mix until well blended.
  • Cook 2 minutes, stirring constantly. (Candy thermometer should read 160°F.
  • Immediately remove from heat.
  • With wooden spoon or rubber spatula, gently fold in cereal and peanuts until well coated.
  • Drop by rounded tablespoonfuls onto cookie sheets.
  • Flatten each cookie slightly with fingertips.
  • Cool completely,
  • Drizzle with melted chocolate(optional).
  • Store covered at room temperature.

Nutrition Facts : Calories 1001, Fat 49.2, SaturatedFat 8.6, Sodium 968.1, Carbohydrate 132.2, Fiber 7, Sugar 37, Protein 26.3

PEANUT BUTTER CHEWS



Peanut Butter Chews image

These are bar cookies from the San Diego City Schools food services department as printed in the paper. I have the original newspaper clipping.

Provided by mlaiuppa

Categories     < 60 Mins

Time 45m

Yield 32 squares, 32 serving(s)

Number Of Ingredients 14

5 1/2 ounces softened butter
7 1/2 ounces brown sugar
14 ounces granulated sugar
9 ounces peanut butter
4 eggs
2 teaspoons vanilla
8 ounces all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup rolled oats or 1 cup shredded coconut
5 ounces powdered sugar
1 ounce peanut butter
2 tablespoons very hot water
2 teaspoons very hot water

Steps:

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, combine butter, sugars, peanut butter and vanilla. Cream until blended.
  • Add one egg at a time, beating until blended.
  • Sift flour, baking powder and salt together. Add rolled oats (or coconut) and mix.
  • Add dry ingredients to creamed sugar butter mixture until blended.
  • Spread batter into a greased 12 x 18 sheet pan (Also called a half sheet or 2/3 sheet pan available from restaurant supply houses.).
  • Bake for 20 - 25 minutes. Do not overbake. Cookies should have a chewy consistency.
  • Remove and cool for 15-20 minutes while you make icing.
  • Prepare icing: Combine powdered sugar and peanut butter.
  • Add very hot water and beat well until smooth consistency.
  • Spread on cookies while still warm. Let them cool another 15-20 minutes before cutting.
  • After cutting, remove from pan to finish cooling.
  • Can be cut into 2 inch to 3 inch squares. Can make three dozen depending on size of bars.

Nutrition Facts : Calories 222.9, Fat 9.2, SaturatedFat 3.7, Cholesterol 33.7, Sodium 182.1, Carbohydrate 32.4, Fiber 1, Sugar 24.1, Protein 4.1

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