Crisp Peanut Butter Cookies

CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Recipe From allrecipes.com

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda
Calories251.7 calories
Carbohydrate29.7 g
Cholesterol35.8 mg
Fat13.6 g
Fiber1.2 g
Protein4.5 g
SaturatedFat5.9 g
Sodium209.4 mg
Sugar18.2 g

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.

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.

Recipe From cooking.nytimes.com

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
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Calories109
UnsaturatedFat4 grams
Carbohydrate11 grams
Fat7 grams
Fiber1 gram
Protein2 grams
SaturatedFat3 grams
Sodium54 milligrams
Sugar6 grams
TransFat0 grams

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.

PEANUT BUTTER COOKIES



Peanut Butter Cookies image

The hash mark may be one of the most prevalent symbols in modern life, but it's been the "mark" of peanut butter cookies for more than eighty years, and for good reason. Pressing a hash mark into each cookie ensures this dense dough will flatten out and bake evenly. While using this kitchen-tested recipe ensures your peanut butter cookies will turn out perfectly. It's been in Betty's back pocket for quite some time, and you can bet this recipe isn't going anywhere soon. Home cooks from all over have claimed this to be the best peanut butter cookie they've ever made-and we certainly agree! Soft and chewy with the perfect salty-sweet balance, these tender cookies will disappear at every potluck, party or cookie exchange. For an added bit of sparkle, roll your cookies in coarse sparkling sugar just before baking.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 30

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Calories110
Carbohydrate12 g
Cholesterol5 mg
Fat1
Fiber0 g
Protein2 g
SaturatedFat1 g
ServingSize1 Serving
Sodium100 mg

Steps:

  • Mix sugars, peanut butter, shortening, butter and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
  • Heat oven to 375°F.
  • Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped into sugar.
  • Bake 9 to 10 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

CRUNCHY PEANUT-BUTTER COOKIES



Crunchy Peanut-Butter Cookies image

These salty-sweet-crunchy confections make the best snack.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 48

Number Of Ingredients 6

1 1/2 cups crunchy peanut butter
1 cup light brown sugar
1 stick softened unsalted butter
1 large egg
1 1/2 cups all purpose flour
1 teaspoon baking powder

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.

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.

Recipe From tasteofhome.com

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
Calories 180 calories
Fat9g fat (2g saturated fat)
Cholesterol18mg cholesterol
Sodium144mg sodium
Carbohydrate21g carbohydrate (12g sugars
Fiber1g fiber)
Protein3g protein.

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.

CRISP PEANUT BUTTER COOKIES



Crisp Peanut Butter Cookies image

Make and share this Crisp Peanut Butter Cookies recipe from Food.com.

Recipe From food.com

Provided by Natures Cuisine

Categories     Dessert

Time 1h15m

Yield 1-2 dozen

Number Of Ingredients 9

1/2 cup shortening or 1/2 cup butter
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 egg
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

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.

OLD FASHION CRISPY PEANUT BUTTER COOKIES



Old Fashion Crispy Peanut Butter Cookies image

My grandma's recipe for her when she got married in 1926. My Grandma had 12 children, my mom was the youngest, who love cookies so Grandma made these often. This was her recipe that she wrote down on an old piece of papered gave to my mom in 1965. I only change lard to butter, and I used Jiff's Crunchy Peanut Butter, all else is...

Recipe From justapinch.com

Provided by C P

Categories     Cookies

Time 35m

Number Of Ingredients 8

1 c unsalted butter
1 1/2 c peanut butter, creamy or crunchy
1 c sugar
1 c light brown sugar
2 large eggs, room temp.
2 1/2 c sifted, all-purpose flour
2 tsp baking soda
1/2 tsp salt

Steps:

  • 1. OVEN:Preheat oven to 350°F.
  • 2. BATTER:In a large mixer bowl add the butter and both the regular and brown sugars.
  • 3. BEATING:Beat the butter and sugars together on med/hight speed, until light and creamy, about 3 mins.
  • 4. Scarp the sides of the bowl before adding the eggs... making sure there is no remaining sugar on the bottom of bowl.
  • 5. Add eggs, one at a time.. .beating well after each addition.
  • 6. Add the peanut butter, beating on medium to high speed for 30 seconds, or until well incorporated.
  • 7. In a large bowl, sift the flour, baking soda and salt together.
  • 8. Slowly, add the flour mixture a little at a time to the creamed mixture.
  • 9. Gently blend ingredients only to combine. Do not over mix or cookies will be tough.
  • 10. SHAPING THE DOUGH:For cookies, spoon dough by the tablespoon; roll into balls. NOTE: Sometimes I roll cookie dough into sugar before placing on cookie sheet.
  • 11. Place cookie balls 2 inches apart on parchment-lined cookie sheets.
  • 12. Using a fork, press balls in a crisscross pattern, flattening each cookie to a 1/2-inch thickness.
  • 13. AND YES... Sometimes, I tend to get side tracked, and end up putting the peanut butter cookies in the oven BEFORE flattening with a fork!
  • 14. BAKING: Place cookies in the preheat oven and bake the cookies until lightly golden, 15-17 minutes... Time varies on oven actual temp.
  • 15. Remove the peanut butter cookies the oven. Transferthe peanut butter cookies to a wire rack. Cool cookies completely.
  • 16. STORING COOKIES:After cookies have completely cooled, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Place in freezer. Cookies can be frozen for up to 1 month. Bring cookies to room temperature before serving. Yields: 6 Dozen Cookies!!

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."

Recipe From tasteofhome.com

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
Calories 125 calories
Fat7g fat (3g saturated fat)
Cholesterol19mg cholesterol
Sodium103mg sodium
Carbohydrate15g carbohydrate (9g sugars
Fiber0 fiber)
Protein2g protein.

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.

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