Time 25m Yield about 4 dozen. Number Of Ingredients 10 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.
Time 30m Yield about 5 dozen. Number Of Ingredients 13 Steps:
In a large bowl, cream the shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, oats, baking soda, baking powder and salt; gradually add to creamed mixtures. Stir in the cornflakes. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Flatten slightly. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Time 45m 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.
Time 45m Yield 36 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 1h25m Yield 24 Number Of Ingredients 9 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.
Time 45m Yield Makes 48 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and baking powder; set aside. In a large bowl, beat peanut butter, sugar, and butter until smooth. Beat in egg. Gradually add flour mixture, beating to combine. Pinch off dough by the tablespoon; roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using a fork, press balls in a crisscross pattern, flattening to a 1/2-inch thickness. Bake cookies, rotating halfway through, until lightly golden, 18 to 22 minutes. Cool cookies on a wire rack.
Time 27m Yield 72 cookies Number Of Ingredients 10 Steps:
Sift together flour, baking powder, baking soda and salt. In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth. Beat in sugars until blended. Beat in eggs and vanilla. Add flour mixture and beat well. If necessary, chill dough. Shape into 1 inch balls. Roll into sugar. Place on ungreased cookie sheet, 2 inches apart. Flatten with fork, making criss cross pattern. Bake 350*. 12 minutes or until lightly browned. Peanut Butter Crackles: Follow basic recipe. Roll into sugar before placing on cookie sheet. Do not flatten. Bake 15- 18 minutes. Immediately press chocolate candy kiss firmly into top of each cookie. Cookie will crack around edges.
Time 50m Yield 15 Number Of Ingredients 11 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.
Time 19m Yield 36 Number Of Ingredients 9 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.
Time 45m Yield About 50 cookies Number Of Ingredients 11 Steps:
Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed. Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out. Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
More about “crunchy peanut butter cookies recipes”
Time 3h 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.
