Peanutbuttercrunchies Recipes
PEANUT BUTTER CRUNCHIES
Yummy peanut butter cookies with a surprising ingredient, crispy rice cereal squares.
Provided by CBUKER
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 7.5 g, Cholesterol 6.2 mg, Fat 3.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 65.6 mg, Sugar 5.4 g
PEANUT BUTTER CRUNCHIES
Make and share this Peanut Butter Crunchies recipe from Food.com.
Provided by TGirl
Categories Drop Cookies
Time 10m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 4
Steps:
- In large pan, bring sugar and corn syrup to a boil.
- Stir in peanut butter and remove from heat.
- Add cornflakes.
- Drop by spoonfuls onto waxed paper that has been sprayed with nonstick cooking spray.
PEANUT BUTTER CRUNCHIES
Number Of Ingredients 5
Steps:
- 1. In 2-quart saucepan, combine sugar, corn syrup and salt. Cook over low heat, stirring frequently, until sugar is dissolved and mixture just begins to bubble. Remove from heat.2. Add peanut butter to hot syrup, stirring until combined. Stir in KELLOGG'S CORN FLAKES cereal until evenly coated. Lightly press hot mixture into 8 x 8 x 2-inch pan coated with cooking spray. Cool completely. Cut into squares. Store in airtight container.
Nutrition Facts : Nutritional Facts Serves
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.
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- Combine sugar and syrup in a small saucepan; bring to a boil. Remove from heat; add peanut butter, stirring until smooth.
- Combine peanut butter mixture and cereal; mix well. Press mixture evenly into a lightly greased 13- x 9- x 2-inch baking pan, using back of spoon.
- Combine chocolate and butterscotch morsels in top of a double boiler; cook over simmering water, stirring constantly, until morsels melt. Spread evenly over mixture in pan. Chill; cut into 1 1/2-inch squares.
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