CRUNCHY PEANUT BUTTER COOKIES RECIPE RECIPES

Name: Crunchy Peanut-Butter Cookies
Prep time: 20 min
Total time: 45 min
Yield: Makes 48
Ingredients: 1 1/2 cups crunchy peanut butter; 1 cup light brown sugar; 1 stick softened unsalted butter; 1 large egg; 1 1/2 cups all purpose flour; 1 teaspoon baking powder

CRUNCHY PEANUT-BUTTER COOKIES RECIPE | MARTHA STEWART

Crunchy Peanut-Butter Cookies Recipe | Martha Stewart image

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

Ingredients

1 1/2 cups crunchy peanut butter
1 cup light brown sugar
1 stick softened unsalted butter
1 large egg
1 1/2 cups all purpose flour
1 teaspoon baking powder

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

Crunchy Peanut Butter Cookies Recipe - Food.com image

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

Ingredients

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter, softened
1 egg
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
granulated sugar

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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