PEANUT BUTTER CRACKLES
These cookies pack the double-whammy of rich creamy peanut butter and mini chocolate chips all in one decadent bite. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield About 36 cookies
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, baking soda, baking powder and salt in a medium bowl. Beat the butter, brown sugar and peanut butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until well blended. Add the chocolate chips and beat until combined.
- Put the granulated sugar and confectioners¿ sugar in separate small bowls. Roll tablespoonfuls of dough into balls, then roll first in the granulated sugar and then generously in the confectioners' sugar. Arrange 2 inches apart on 2 ungreased baking sheets.
- Bake, switching the pans halfway through, until the cookies are just firm around the edges and cracked on top, 15 to 18 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Dust the cookies with more confectioners' sugar, if desired.
CRACKER COOKIE BRITTLE
Sinfully good, and easy to make! Always a huge hit.
Provided by Trish McQuhae
Categories Desserts Candy Recipes Nut Candy Recipes
Time 1h30m
Yield 20
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with heavy-duty aluminum foil.
- Place the crackers on the foil-lined baking sheet in a single layer, so they overlap like shingles. Melt the butter with brown sugar in a saucepan over medium heat, bring to a boil, and boil for 3 minutes. Pour the butter mixture evenly over the crackers.
- Bake in the preheated oven for 15 minutes; remove from oven, and sprinkle crackers with chocolate chips.
- Let stand about 2 minutes, until the chips are melted, and spread them over the crackers with a spreader or kitchen knife. Sprinkle with nuts, if desired. Allow to cool completely, about 1 hour; break into chunks, and store in airtight sealed container.
Nutrition Facts : Calories 262.5 calories, Carbohydrate 27.5 g, Cholesterol 24.4 mg, Fat 17.1 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 8.4 g, Sodium 203.6 mg, Sugar 17.5 g
GRAD CAP COOKIES
Cute little graduation caps are made with peanut butter cup hats, graham cracker cookie mortarboards, and candy licorice tassels. They are easy to assemble with prepared frosting to hold them together.
Provided by Baily
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 50
Number Of Ingredients 5
Steps:
- Cut licorice candy whips into 2-inch pieces, and pull them apart to make small strings. Set aside.
- Place a miniature peanut butter cup upside down on a work surface; top with a dab of frosting. Center a chocolate-covered graham cracker cookie onto the frosting to make a small cap with a mortarboard. Gently press the cookie onto the peanut butter cup.
- Place a small dab of frosting in the center of the graham cracker cookie and attach a red licorice string as a tassel, letting the tassel drape over the edge of the cookie. Place a candy-coated milk chocolate piece onto the center of the cookie over the end of the tassel to make a button.
- Repeat with remaining candies and cookies to make 50 graduation caps with tassels.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 21.6 g, Cholesterol 0.6 mg, Fat 6.9 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 3.2 g, Sodium 79.4 mg, Sugar 15.8 g
PEANUT COOKIES
I use my grandmother's recipe to make these crisp peanutty cookies, which are a hearty between-meal snack...especially when you're traveling. They are my husband's all-time favorites.-Wendy Masters, Grand Valley, Ontario
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream shortening and sugar. Beat in eggs and vanilla until light and fluffy. Combine flour, baking soda and salt; gradually add to the creamed mixture. Fold in peanuts. Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until browned and almost set (centers will be soft). Remove to a wire rack to cool.
Nutrition Facts :
CRACKLE TOP PEANUT BUTTER COOKIES
An old fashioned favorite- the sugar coating makes the top of the cookie crackle while cookies are baking. Kraft 75 year anniversary cookbook. I have made these many times- delicious!!
Provided by Pat Duran
Categories Cookies
Time 30m
Number Of Ingredients 10
Steps:
- 1. Cream margarine, and sugars until light and fluffy. Blend in peanut butter, egg and vanilla. Add combined dry ingredients; mix well. Shape rounded teaspoonfuls of dough into balls; roll in granulated sugar. Place on ungreased cookie sheet. Bake at 375^, 10-12 minutes.
CHOCOLATE PEANUT COOKIES
When I want chocolate chip cookies, I bake this variation, which is full of other goodies, such as candy and peanuts. The cookies are crisp on the outside and moist and tender in the middle. -Clara Coulson Minney, Washington Court House, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the peanuts, chocolate chips and peanut butter cups., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 68mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
CHIPOTLE CRACKLE COOKIES
I usually bake these special cookies for the holidays, but my family loves them so I bake them for their birthdays. The addition of ground chipotle chile pepper gives these cookies a little zing. The dough may be sticky, so I dip my hands in confectioners' sugar for easier handling. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs, sugar, oil and vanilla until combined. Add melted chocolate. Combine flour, wheat germ, baking powder, salt and chipotle pepper. Gradually add to egg mixture and mix well. Fold in chocolate chips. Cover and refrigerate for 2 hours., Preheat oven to 350°. Place confectioners' sugar in a small bowl. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake 8-10 minutes or until set. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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