Crispy 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.

NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES

Steps:

• Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
• Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

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.

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.

OLD FASHION CRISPY PEANUT BUTTER COOKIES

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

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.

AIR FRYER PEANUT BUTTER COOKIES

Steps:

• Beat together the butter, brown sugar, and granulated sugar in a medium mixing bowl until light and creamy.
• Beat in the egg and vanilla extract until just combined. Beat in the peanut butter.
• Add the flour, baking powder, baking soda, and salt to the mixing bowl and beat until well combined.
• Place the dough in the refrigerator for 30 minutes to chill.
• Line the basket of your air fryer with parchment paper and preheat to 350 degrees.
• Use a medium cookie scoop to scoop out portions of cookie dough. Shape into a ball with your hands and roll through granulated sugar to coat.
• Arrange the cookie dough in the air fryer basket leaving 1-2 inches between each cookie to allow space for the cookie to spread.
• Use a fork to lightly press a crisscross pattern into the top of each cookie.
• Air fry for 5 minutes or until golden brown on the edges and tips of the crisscross pattern. Do not overbake.
• Let cool for a couple of minutes before carefully removing from the air fryer with a spatula. Cookies will fall apart if not handled gently. Cool completely on a wire rack.

PEGGI'S GIAGANTIC, MELT IN YOUR MOUTH, CRISPY PEANUT BUTTER COOKIES

Steps:

• 1. Preheat oven to 350°
• 2. I use a Kitchen Aid stand mixer & leave it running the whole time I'm putting this together.
• 3. Cream shortening, sugars, and vanilla extract.
• 4. Add beaten eggs, and beat thoroughly. (Just throw them in, don't beat first)
• 5. Stir in peanut butter.
• 6. Combine dry ingredients; stir into creamed mixture.
• 7. Using big scoop, place 6 level scoops on ungreased air bake cookie sheets.
• 8. Press with back of fork dipped in milk to make a crisscross design. Original recipe calls for flour but milk makes it crisper. Refer to picture above. It shows one that is in the ball & the others show how much to flatten.
• 9. Bake at 350° for exactly 14 minutes. Set your timer.
• 10. Remove from oven & let cool on cookie sheet for at least 5 minutes. Then transfer to wire cooling rack until completely cool. I stack these standing up in large air tight container to keep them from weighing heavy on each other.