Crunchy Peanut Butter Cookies Slightly Healthier Recipes

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.

CRUNCHY PEANUT BUTTER THINS

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil with a 1-inch overhang on all sides. Spray lightly with baking spray.
• Combine both flours, oats, wheat germ, chia seeds if using, salt and cinnamon in a medium bowl. Set aside.
• Combine the peanut butter, brown sugar, vegetable oil and egg white in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the dry ingredients and beat on low until a wet and sandy mixture that holds together when squeezed. Turn the dough out into the prepared pan and press into an even layer. Bake until golden, 25 to 30 minutes. Let cool completely. Drizzle with the chocolate. Let the chocolate harden and break into eighteen 2-inch even pieces.

CRUNCHY PEANUT BUTTER COOKIES

Steps:

• Gather the ingredients. Preheat the oven to 400 F (200 C/Gas 6).
• In a mixing bowl with an electric mixer, or in a stand mixer, cream the white and brown sugars with the butter and crunchy peanut butter until light and fluffy.
• Beat the egg and vanilla into peanut butter mixture until smooth and well blended.
• In a separate bowl, combine the flour, salt, and baking soda.
• Blend flour mixture into creamed ingredients gradually.
• Using lightly floured hands, shape the peanut butter cookie dough into 1-inch balls and place 2 inches apart on parchment-paper-lined (or ungreased) cookie sheets.
• Dip a fork in flour and press it into the balls of dough, making a criss-cross design and flattening the cookies slightly. Dip the fork in the flour after each press. Dust each cookie with additional granulated sugar, if desired.
• Bake in the preheated oven for about 7 minutes, or until the cookies are lightly browned around edges.

HEALTHY PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on ungreased baking sheets; flatten with a fork. , Bake at 350° for 15 minutes. Remove to a wire rack to cool.

HEALTHIER CLASSIC PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, peanut butter, applesauce, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs and beat until smooth.
• Sift together flour, baking powder, and baking soda in a separate bowl; stir into peanut butter batter. Put batter in refrigerator for 1 hour.
• Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball with a fork, making a crisscross pattern.
• Bake in preheated oven until cookies begin to brown, about 10 minutes.

CRUNCHY PEANUT BUTTER COOKIES

Steps:

• In a large bowl, cream the shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixtures. Stir in the cornflakes. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

HEALTHIER PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Mix flour, baking soda, and baking powder together.
• Mix peanut butter with 1/2 cup plus 1 tablespoon applesauce. Add sugar and salt. Mix well. Combine the flour and peanut butter mixtures together and stir well. Drop spoonfuls of dough 2 inches apart onto baking sheets.
• Bake in the preheated oven until edges are golden but centers are still soft, 8 to 9 minutes.

CRUNCHY PEANUT-BUTTER COOKIES WITH SHREDDED WHEAT

Steps:

• Mix together the butter, peanut butter, granulated sugar, and brown sugar until creamy.
• Add eggs and vanilla and beat until light.
• Sift the flour with the soda and salt; stir into creamed mixture until well blended.
• Lightly mix in the shredded wheat and peanuts.
• Drop rounded teaspoonfuls of batter, about 2 inches apart, on ungreased cookie sheets. (This makes rather ragged cookies, so I like to roll them into balls first, but little pieces of shredded wheat DO stab a bit!) Using the tines of a fork, press dough flat in each direction to make a crisscross pattern on top of each cookie.
• Bake in a 350 degree oven for about 10 to 12 minutes or until lightly browned.
• Makes about 8 dozen cookies.

CRUNCHY PEANUT BUTTER COOKIES (SLIGHTLY HEALTHIER!)

Steps:

• Preheat oven to 375°.
• Cream margarine or butter with sugars in a large bowl.
• Add peanut butter. Mix until thoroughly combined.
• Beat in egg and vanilla.
• Sift together dry ingredients in a medium bowl.
• Slowly add dry ingredients to peanut butter mixture.
• You should be able to roll dough into balls without it sticking too much. If dough is too sticky, add a little more flour. If it is too stiff, add a little milk.
• Roll dough into balls. You can dip them in sugar at this point or just put them directly onto the UNGREASED baking sheet.
• Place about 1.5 inches apart on ungreased baking sheets *unless the sheet is notorious for sticking*.
• Using a fork, flatten the balls a bit.
• Bake in 375° oven for 10-14 minutes or until edges are golden brown.