Thin Crispy Peanut Butter Cookies Recipes

CRISPY PEANUT BUTTER COOKIES

Steps:

• Sift together flour, baking powder, baking soda and salt.
• In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth.
• Beat in sugars until blended.
• Beat in eggs and vanilla.
• Add flour mixture and beat well.
• If necessary, chill dough.
• Shape into 1 inch balls.
• Roll into sugar.
• Place on ungreased cookie sheet, 2 inches apart.
• Flatten with fork, making criss cross pattern.
• Bake 350*.
• 12 minutes or until lightly browned.
• Peanut Butter Crackles: Follow basic recipe.
• Roll into sugar before placing on cookie sheet.
• Do not flatten.
• Bake 15- 18 minutes.
• Immediately press chocolate candy kiss firmly into top of each cookie.
• Cookie will crack around edges.

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.

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.

CRISP PEANUT BUTTER SANDWICH COOKIES

Steps:

• Sift together the flour, baking soda and salt.
• Cream the butter and 1/2 cup of peanut butter in a mixer fitted with the paddle attachment. Scrape down the sides of the bowl, add the raw sugar and beat on medium speed for 1 to 2 minutes. Add the egg and beat together. Scrape down the sides of the bowl and gradually add the flour mixture, beating at low speed.
• Place a piece of parchment or wax paper on your work surface and spoon the dough onto the paper in a strip 12 to 14 inches long and about 2 inches thick. Fold the paper over the dough and shape the strip of dough into a log. Wrap in plastic and refrigerate several hours or, preferably, overnight.
• Preheat the oven to 350 degrees Fahrenheit with racks positioned in the middle and lower portions. Line baking sheets with parchment. Remove the log of dough from the refrigerator and cut it in half. Rewrap one half and return to the refrigerator. Cut the remaining half into thin rounds, no thicker than 1/4 inch, and place them on the parchment-lined baking sheets about 1 inch apart, with the rows staggered. Place 1/4 teaspoon of peanut butter in the center of each round. Remove the other half of the dough from the refrigerator and slice in rounds. Place each round on top of a peanut butter-topped round. When all of the rounds are covered, lightly flour your fingertips and seal the cookies by pressing down gently all the way around. It won't matter if the top cracks a little. Your rounds should be about 2 1/2 inches in diameter.
• Bake in the middle of the oven for 15 to 16 minutes, or until the cookies are lightly colored and semi-firm to the touch, switching the baking sheets top to bottom and front to back halfway through. Remove from the heat and allow to cool completely before eating. They won't be crisp until they cool.

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.

SOFT AND CHEWY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
• In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just mixed.
• Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

THIN CRISPY PEANUT WAFERS

Steps:

• Adjust oven rack to center of oven (these will bake 1 sheet at a time).
• Preheat oven to 400°.
• If you have cookie sheets with only one raised rim (best for recipe) or use any cookie sheet turned upside down.
• Line sheets with foil, shiny side up. (Don't use heavyweight, or cookies won't bake well) set aside.
• Pour 1 cup of peanuts in bowl of a food processor fitted with a metal chopping blade.
• Add a few tablespoons of the sugar and briefly pulse machine 10 times to chop nuts into coarse pieces.
• Some will be powdery, some coarse, and some whole, it is okay, set aside.
• Melt butter in a small pan over moderate heat; set aside for now.
• Combine sifted flour and baking soda; set aside.
• Place egg, milk, melted butter, and remaining sugar in small bowl of an electric mixer.
• Beat until mixed; add sifted dry ingredients and the peanuts. Beat again until mixed.
• Transfer to shallow bowl for ease in handling. Spray a foil-lined sheet with Pam.
• Place dough by slightly rounded tablespoonfuls (not heaping) on sheet, placing the mounds 3 inches apart. Try to keep shapes neat.
• Top each with a few of the peanuts (if you like or with as many as you can fit on the top each cookie).
• Bake 1 sheet at a time. After 5 minutes, reverse sheet front to back.
• Cookies will rise, spread out, then flatten into very thin wafers with bumpy tops.
• They will spread out to 3 1/2 to- 4 1/2-inches in diameter.
• Cookies should bake until golden brown, then remove from oven.
• If cookies have run into each other, cut apart immediately while very hot.
• Cool on sheet for 1 or 2 minutes, then slide foil off sheet.
• Let cookies stand until firm enough to be removed.
• Will be easy to peel the foil away from backs.

CRISP AND CHEWY PEANUT BUTTER COOKIES

Steps:

• In a small bowl, cream the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on an ungreased baking sheet. Flatten with a fork. Bake at 375° for 10-15 minutes or until lightly browned. Remove to a wire rack.