Crunchy Peanut Butter Cookies Recipes

CRUNCHY PEANUT BUTTER BREAKFAST COOKIES

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar, butter, peanut butter, vanilla and egg with electric mixer on medium speed until creamy. Stir in flour, baking soda, salt and cinnamon until well blended. Stir in cereal and cranberries.
• On ungreased cookie sheets, drop dough by slightly less than 1/4 cupfuls 2 inches apart.
• Bake 12 to 15 minutes or until edges are light golden brown. Cool completely on cookie sheet. Store tightly covered.

CRUNCHY PEANUT-BUTTER COOKIES

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.

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.

PEANUT BUTTER CRUNCH COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and peanut butter together in a bowl using an electric mixer until creamy and smooth; beat in brown sugar and white sugar until incorporated. Add egg and vanilla to creamed butter mixture and mix until smooth.
• Whisk oats, flour, baking soda, baking powder, and salt together in a separate bowl; stir into creamed butter mixture until just incorporated. Carefully fold chocolate bars into dough. Drop dough by rounded teaspoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until edges are lightly browned, 8 to 10 minutes.

CRUNCHY PEANUT BUTTER COOKIES

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.

CRUNCHY PEANUT BUTTER COOKIES

Steps:

• Gather the ingredients. Preheat the oven to 400 F (200 C/Gas 6).
• In a mixing bowl with an electric mixer, or in a stand mixer, cream the white and brown sugars with the butter and crunchy peanut butter until light and fluffy.
• Beat the egg and vanilla into peanut butter mixture until smooth and well blended.
• In a separate bowl, combine the flour, salt, and baking soda.
• Blend flour mixture into creamed ingredients gradually.
• Using lightly floured hands, shape the peanut butter cookie dough into 1-inch balls and place 2 inches apart on parchment-paper-lined (or ungreased) cookie sheets.
• Dip a fork in flour and press it into the balls of dough, making a criss-cross design and flattening the cookies slightly. Dip the fork in the flour after each press. Dust each cookie with additional granulated sugar, if desired.
• Bake in the preheated oven for about 7 minutes, or until the cookies are lightly browned around edges.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

OLD FASHION CRISPY PEANUT BUTTER COOKIES

Steps:

• 1. OVEN:Preheat oven to 350°F.
• 2. BATTER:In a large mixer bowl add the butter and both the regular and brown sugars.
• 3. BEATING:Beat the butter and sugars together on med/hight speed, until light and creamy, about 3 mins.
• 4. Scarp the sides of the bowl before adding the eggs... making sure there is no remaining sugar on the bottom of bowl.
• 5. Add eggs, one at a time.. .beating well after each addition.
• 6. Add the peanut butter, beating on medium to high speed for 30 seconds, or until well incorporated.
• 7. In a large bowl, sift the flour, baking soda and salt together.
• 8. Slowly, add the flour mixture a little at a time to the creamed mixture.
• 9. Gently blend ingredients only to combine. Do not over mix or cookies will be tough.
• 10. SHAPING THE DOUGH:For cookies, spoon dough by the tablespoon; roll into balls. NOTE: Sometimes I roll cookie dough into sugar before placing on cookie sheet.
• 11. Place cookie balls 2 inches apart on parchment-lined cookie sheets.
• 12. Using a fork, press balls in a crisscross pattern, flattening each cookie to a 1/2-inch thickness.
• 13. AND YES... Sometimes, I tend to get side tracked, and end up putting the peanut butter cookies in the oven BEFORE flattening with a fork!
• 14. BAKING: Place cookies in the preheat oven and bake the cookies until lightly golden, 15-17 minutes... Time varies on oven actual temp.
• 15. Remove the peanut butter cookies the oven. Transferthe peanut butter cookies to a wire rack. Cool cookies completely.
• 16. STORING COOKIES:After cookies have completely cooled, wrap tightly in plastic wrap and place in airtight container or freezer-weight resealable plastic bag. Place in freezer. Cookies can be frozen for up to 1 month. Bring cookies to room temperature before serving. Yields: 6 Dozen Cookies!!

PEANUT BUTTER MARBLED BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Spread in pan.
• In small microwavable bowl, microwave peanut butter uncovered on High 30 seconds; stir. Drop 20 spoonfuls of peanut butter in 5x4 rows over brownie batter. For marbled design, pull knife through batter and filling about 1 inch apart; turn pan and repeat.
• Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out clean. To cut warm brownies easily, use a plastic knife and short sawing motions. Store tightly covered.