Crunchy Peanut Butter Cookies

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.

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.

CRUNCHY PEANUT BUTTER COOKIES



Crunchy Peanut Butter Cookies image

"I developed this recipe when I was looking for a cookie with peanut butter taste but without the traditional peanut butter cookie texture," relates Lisa Brown, Iola, Kansas. "We call these cookies 'I'll Have Another'-you'll find our why!"

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter-flavored shortening
1 cup chunky peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
3 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup crushed cornflakes
Calories 230 calories
Fat11g fat (3g saturated fat)
Cholesterol14mg cholesterol
Sodium187mg sodium
Carbohydrate28g carbohydrate (15g sugars
Fiber1g fiber)
Protein4g protein.

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.

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.

PEANUT BUTTER CRUNCH COOKIES



Peanut Butter Crunch Cookies image

We didn't have any chocolate chips in the house, but we did have a bag of Nestle® Crunch candy bars meant for Halloween! Add that to an existing peanut butter oatmeal recipe, with a few modifications, and peanut butter crunch cookies are born!

Recipe From allrecipes.com

Provided by dextraphy

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 30

Number Of Ingredients 12

½ cup butter, softened
½ cup peanut butter
½ cup packed brown sugar
½ cup white sugar
1 egg
½ teaspoon vanilla extract
1 cup rolled oats
¾ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
8 mini crisped rice chocolate bars (such as Nestle® Crunch bar), roughly chopped
Calories117.4 calories
Carbohydrate13.8 g
Cholesterol14.7 mg
Fat6.3 g
Fiber0.7 g
Protein2.2 g
SaturatedFat2.9 g
Sodium97.1 mg
Sugar8.8 g

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat butter and peanut butter together in a bowl using an electric mixer until creamy and smooth; beat in brown sugar and white sugar until incorporated. Add egg and vanilla to creamed butter mixture and mix until smooth.
  • Whisk oats, flour, baking soda, baking powder, and salt together in a separate bowl; stir into creamed butter mixture until just incorporated. Carefully fold chocolate bars into dough. Drop dough by rounded teaspoonfuls onto ungreased baking sheets.
  • Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.

CRUNCHY PEANUT BUTTER COOKIES



Crunchy Peanut Butter Cookies image

After many trials, this is the best peanut butter cookie I've tasted. Just a bit different than many of the others but the shortening used does make for a different cookie; crisp and crunchie. As with all hand-formed cookies, kids love to make them.

Recipe From food.com

Provided by sugarpea

Categories     Dessert

Time 3h

Yield 30 cookies

Number Of Ingredients 11

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 flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
granulated sugar

Steps:

  • Cream sugars, peanut butter, shortening, butter and egg.
  • Stir in remaining ingredients except granulated sugar.
  • Cover and refrigerate about 2 hours or until firm.
  • Roll dough into 1 1/4" balls; place about 3" apart on ungreased cookie sheets.
  • Flatten in crisscross pattern with fork dipped in sugar.
  • Bake at 375°, 9-10 minutes or until light brown.
  • Cool 5 minutes and then remove from cookie sheet.

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!!

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