BEST CRUNCHY PEANUT BUTTER COOKIES RECIPES
CRUNCHY PEANUT-BUTTER COOKIES RECIPE - MARTHA STEWART
These salty-sweet-crunchy confections make the best snack.
Provided by Martha Stewart
Categories Cookie Recipes
Total Time 45 minutes
Prep Time 20 minutes
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.
CRUNCHY PEANUT BUTTER COOKIES RECIPE - FOOD.COM
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.
Total Time 3 hours
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
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.
Nutrition Facts : Calories 102.2, FatContent 5.6, SaturatedFatContent 1.9, CholesterolContent 10.3, SodiumContent 93.7, CarbohydrateContent 11.8, FiberContent 0.4, SugarContent 7.3, ProteinContent 1.9
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CRUNCHY PEANUT BUTTER COOKIES RECIPE: HOW TO MAKE IT
"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!"
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Total Time 30 minutes
Category Desserts
Calories 230 calories per serving
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- 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.
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"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."
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Reviews 4.8
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Calories 125 calories per serving
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Reviews 4.8
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Calories 125 calories per serving
- 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.
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This is an amazing no-flour peanut butter cookie. It is so easy, even kids like to make it.
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Reviews 4.2
Total Time 45 minutes
Category Desserts, Cookies, Peanut Butter Cookie Recipes
Calories 131.6 calories per serving
From allrecipes.com
Reviews 4.2
Total Time 45 minutes
Category Desserts, Cookies, Peanut Butter Cookie Recipes
Calories 131.6 calories per serving
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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CRUNCHY PEANUT BUTTER COOKIES RECIPE - FOOD & WINE
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- Preheat the oven to 350° and position 2 racks in the upper and lower thirds. In a medium bowl, mix the peanut butter with the sugar, baking soda and egg. Stir in the peanuts and chocolate chips. Roll tablespoons of the dough into 24 balls. Set the balls on 2 baking sheets, and using a fork, make a crosshatch pattern on each cookie. Bake for 15 minutes, shifting the baking sheets from front to back and bottom to top, until the cookies are lightly browned and set. Let cool on a wire rack.
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CRUNCHY PEANUT BUTTER COOKIES RECIPE: HOW TO MAKE IT
"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!"
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Total Time 30 minutes
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Calories 230 calories per serving
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Total Time 30 minutes
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Calories 230 calories per serving
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Reviews 5.0
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