EASY 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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