CRUNCHY PEANUT-BUTTER COOKIES
These salty-sweet-crunchy confections make the best snack.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 48
Number Of Ingredients 6
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
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
CRUNCHY PEANUT BUTTER COOKIES
"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!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 5 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 230 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 187mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
CRUNCHY PEANUT BUTTER BREAKFAST COOKIES
Adding Fiber One® protein cereal to these cookies gives them a punch of protein and pleasant crunch.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 50m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, beat brown sugar, butter, peanut butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, baking soda, salt and cinnamon until well blended. Stir in cereal and cranberries.
- On ungreased cookie sheets, drop dough by slightly less than 1/4 cupfuls 2 inches apart.
- Bake 12 to 15 minutes or until edges are light golden brown. Cool completely on cookie sheet. Store tightly covered.
Nutrition Facts : Calories 200, Carbohydrate 21 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 12 g, TransFat 0 g
PEANUT BUTTER CRUNCH COOKIES
"The next time you're craving peanut butter cookies try this variation with oats and Grape-Nuts. I think it's even better than the regular cookies, which I like a lot." -Jack Horst of Westfield, New York
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in Grape-Nuts., Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with a fork dipped in flour. Bake at 350° for 9-12 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 56 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 54mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CRUNCHY PEANUT BUTTER COOKIES
These soft and chewy peanut butter cookies are made with crunchy peanut butter, but creamy peanut butter may be used as well.
Provided by Diana Rattray
Categories Dessert Cookies & Candy
Time 19m
Yield 36
Number Of Ingredients 9
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.
Nutrition Facts : Calories 85 kcal, Carbohydrate 10 g, Cholesterol 12 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 67 mg, Sugar 6 g, Fat 5 g, ServingSize 36 Servings, UnsaturatedFat 0 g
CHOCOLATE PEANUT BUTTER CRUNCH COOKIES
Provided by Food Network
Time 23m
Yield 5 dozen cookies
Number Of Ingredients 15
Steps:
- HEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray.
- BEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.
- STIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.
- *Butterfinger candy bars were used in recipe testing.
PEANUT BUTTER CRUNCH COOKIES
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!
Provided by dextraphy
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 12
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.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 13.8 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 2.9 g, Sodium 97.1 mg, Sugar 8.8 g
CRUNCHY PEANUT BUTTER COOKIES
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.
Provided by sugarpea
Categories Dessert
Time 3h
Yield 30 cookies
Number Of Ingredients 11
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.
MOM'S PEANUT BUTTER CRUNCH COOKIES
My mom first made these cookies for me back in 1979 when I was just in kindergarden. These unique peanut butter cookies feature the addition of Shredded Wheat cereal which adds a delicious and tasty "crunch" in every bite!
Provided by Harley Seashell Pri
Categories Dessert
Time 24m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Oven@ 350 Crush cereal into shreds.
- Set aside.
- Mix flour, soda and salt; set aside.
- Mix rest of ingredients.
- Beat until light and fluffy.
- Fold in dry ingredients; mix well.
- Drop by tablespoons full onto ungreased cookie sheat.
- Criss-cross flatten with a fork.
- Bake for 14 minutes.
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