Extra Crunchy Peanut Butter Cookies Recipes

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.

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 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.

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.

CRUNCHY PEANUT BUTTER COOKIES

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.

CLASSIC PEANUT BUTTER COOKIES

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.

CHEWY PEANUT BUTTER COOKIES

Steps:

• Mix sugars, peanut butter, and shortening. Add baking soda to the hot water. Add to mixture. Stir well.
• Stir in the eggs. Add the flour. Roll dough into balls.
• Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

PEANUT BUTTER COOKIES

Steps:

• Adjust oven rack to low center position. Heat oven to 350 degrees. In a medium bowl, sift flour, baking soda, baking powder and salt. Set aside. Place peanuts in a food processor and pulse until the texture of bread crumbs. Set aside.
• In bowl of electric mixer or by hand, beat butter until creamy. Add sugars and beat until fluffy, about 3 minutes, scraping sides as necessary. Then beat in crunchy peanut butter until fully incorporated, followed by eggs and vanilla. Gently stir dry ingredients into peanut butter mixture. Fold in ground peanuts just until incorporated.
• Line a baking sheet with parchment paper. Drop dough onto sheet in spoonfuls a little bigger than a golf ball, about two inches apart. Dip a fork in cold water and then press the back into dough, repeating to make a crisscross.
• Bake until cookies are puffed and slightly brown along edges, but not top, 11 to 12 minutes. They will not look completely baked. Cool cookies on cookie sheet until set, about 3 minutes. Transfer to wire rack to cool completely. Repeat with remaining dough.

SOFT AND SIMPLE EXTRA PEANUTTY PEANUT BUTTER COOKIES

Steps:

• preheat oven to 350 degrees.
• Break-up peanuts (I use a rolling pin and a plastic bag) and roast them on a cookie sheet in the oven for 8 minutes or so, stirring a couple of times. Be careful, they are easy to burn. Set aside.
• Mix with fork in a bowl:.
• 1 cup flour and 1/2 teaspoon baking soda.
• Mix in another bowl: 1 egg, 1 cup brown sugar, 1/4 cup milk (or whatever) then add 1 cup crunchy peanut butter and mix.
• Add roasted peanuts and optionally 1/2 cup dark chocolate chips -- if you use these you might want to add another 1/8 cup sugar.
• Mix the flour and egg mixtures together. Use a spoon to make balls and roll them between your palms to get them smooth and flatten them on a greased cookie sheet with a fork. Or, if you don't use chocolate chips you can push a large chocolate wafer-drop into the center of the ball to flatten it.
• Bake 12 at a time as close to the center of the cookie sheet as you can, keeping away from the edges where the heat wraps around. Bake about 10 minutes (depending on your oven) and cool on a rack.