Peanut Butter Crunch Cookies Recipes

PEANUT BUTTER CRUNCH COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in Grape-Nuts., Drop by rounded teaspoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly with a fork dipped in flour. Bake at 350° for 9-12 minutes or until lightly browned. Cool for 5 minutes before removing from pans to wire racks.

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.

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.

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.

CHOCOLATE PEANUT BUTTER CRUNCH COOKIES

Steps:

• HEAT oven to 375 degrees F. Coat cookie sheets with no-stick cooking spray.
• BEAT shortening, brown sugar, granulated sugar, peanut butter, eggs and vanilla in large bowl on medium speed of electric mixer until well blended. Combine oats, flour, baking soda, baking powder and salt in small bowl. Gradually mix into shortening mixture at low speed just until blended. Cover and chill 30 minutes.
• STIR in chocolate chips and candy bars. Drop by heaping teaspoonfuls 2 inches apart onto prepared cookie sheets. Bake 8 minutes or until lightly browned. Cool 2 minutes. Remove to wire racks to cool completely.
• *Butterfinger candy bars were used in recipe testing.

PEANUT BUTTER CRUNCH COOKIES

Steps:

• Heat oven 375°F.
• Using electric mixer, cream butter and sugar.
• Add egg, peanut butter and vanilla.
• Sift together flour, salt and baking soda.
• Add to butter mixture, beat till incorporated.
• Fold in rice crispies and nuts.
• Form dough into 1 1/2 inch balls.
• Place on lined baking sheets 2 ins apart.
• Gently press cookies down with back of fork.
• Bake till golden brown - approx 15 - 18 minutes.
• Cool on sheets for 5 minutes , then transfer to wire racks.

MOM'S PEANUT BUTTER CRUNCH COOKIES

Steps:

• Oven@ 350 Crush cereal into shreds.
• Set aside.
• Mix flour, soda and salt; set aside.
• Mix rest of ingredients.
• Beat until light and fluffy.
• Fold in dry ingredients; mix well.
• Drop by tablespoons full onto ungreased cookie sheat.
• Criss-cross flatten with a fork.
• Bake for 14 minutes.