Crunchy Peanut Butter Cookies Slightly Healthier Recipes

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CRUNCHY PEANUT-BUTTER COOKIES



Crunchy Peanut-Butter Cookies image

These salty-sweet-crunchy confections make the best snack.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 48

Number Of Ingredients 6

1 1/2 cups crunchy peanut butter
1 cup light brown sugar
1 stick softened unsalted butter
1 large egg
1 1/2 cups all purpose flour
1 teaspoon baking powder

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.

HEALTHY PEANUT BUTTER COOKIES



Healthy Peanut Butter Cookies image

Only four ingredients and one bowl are needed for these healthy peanut butter cookies. If you want to make this recipe gluten free, make sure the oat bran was made in a certified gluten-free facility. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 4

1 large egg, room temperature, beaten
1 cup creamy peanut butter
1/4 cup oat bran
1/4 cup maple syrup

Steps:

  • In a large bowl, mix all ingredients. Roll level tablespoons into balls. Place on ungreased baking sheets; flatten with a fork. , Bake at 350° for 15 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 78 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 49mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

CRUNCHY PEANUT BUTTER COOKIES



Crunchy Peanut Butter Cookies image

"I developed this recipe when I was looking for a cookie with peanut butter taste but without the traditional peanut butter cookie texture," relates Lisa Brown, Iola, Kansas. "We call these cookies 'I'll Have Another'-you'll find our why!"

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter-flavored shortening
1 cup chunky peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
3 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 cups quick-cooking oats
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup crushed cornflakes

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.

Nutrition Facts : Calories 230 calories, Fat 11g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 187mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

CRISP PEANUT BUTTER COOKIES



Crisp Peanut Butter Cookies image

"The old-fashioned taste of these crisp, peanut buttery cookies is irresistible," reports Jessie MacLeod of St. Stephen, New Brunswick. "And they're as quick to make as they are to disappear. I often double the recipe."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Additional sugar

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.

Nutrition Facts : Calories 125 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 103mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

CRUNCHY PEANUT BUTTER COOKIES



Crunchy Peanut Butter Cookies image

These soft and chewy peanut butter cookies are made with crunchy peanut butter, but creamy peanut butter may be used as well.

Provided by Diana Rattray

Categories     Dessert     Cookies & Candy

Time 19m

Yield 36

Number Of Ingredients 9

1/2 cup granulated sugar, plus more for dusting
1/2 cup firmly packed light brown sugar
1/2 cup butter or margarine
1/2 cup crunchy peanut butter
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups (6 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

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.

Nutrition Facts : Calories 85 kcal, Carbohydrate 10 g, Cholesterol 12 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 67 mg, Sugar 6 g, Fat 5 g, ServingSize 36 Servings, UnsaturatedFat 0 g

CLASSIC PEANUT BUTTER COOKIES



Classic Peanut Butter Cookies image

Makes great cookies!

Provided by Shirley Sadler

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs eggs
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons baking soda

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.

Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g

CRUNCHY PEANUT-BUTTER COOKIES WITH SHREDDED WHEAT



Crunchy Peanut-Butter Cookies With Shredded Wheat image

Make and share this Crunchy Peanut-Butter Cookies With Shredded Wheat recipe from Food.com.

Provided by tanamarn

Categories     Dessert

Time 41m

Yield 80-90 cookies, 80-90 serving(s)

Number Of Ingredients 11

1 cup shortening or 1 cup margarine
1 cup chunky peanut butter
1 cup granulated sugar
1 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour, unsifted
2 teaspoons baking soda
1/4 teaspoon salt
2 cups shredded wheat, crushed
1/2-2/3 cup coarsely-chopped peanuts

Steps:

  • Mix together the butter, peanut butter, granulated sugar, and brown sugar until creamy.
  • Add eggs and vanilla and beat until light.
  • Sift the flour with the soda and salt; stir into creamed mixture until well blended.
  • Lightly mix in the shredded wheat and peanuts.
  • Drop rounded teaspoonfuls of batter, about 2 inches apart, on ungreased cookie sheets. (This makes rather ragged cookies, so I like to roll them into balls first, but little pieces of shredded wheat DO stab a bit!) Using the tines of a fork, press dough flat in each direction to make a crisscross pattern on top of each cookie.
  • Bake in a 350 degree oven for about 10 to 12 minutes or until lightly browned.
  • Makes about 8 dozen cookies.

Nutrition Facts : Calories 94.5, Fat 4.9, SaturatedFat 1, Cholesterol 5.3, Sodium 57.5, Carbohydrate 11.6, Fiber 0.9, Sugar 5.5, Protein 1.9

CRUNCHY PEANUT BUTTER COOKIES (SLIGHTLY HEALTHIER!)



Crunchy Peanut Butter Cookies (Slightly Healthier!) image

Make and share this Crunchy Peanut Butter Cookies (Slightly Healthier!) recipe from Food.com.

Provided by THE chimes

Categories     Dessert

Time 27m

Yield 40 serving(s)

Number Of Ingredients 10

1 cup margarine (softened) or 1 cup butter (softened)
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup crunchy peanut butter
1 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder

Steps:

  • Preheat oven to 375°.
  • Cream margarine or butter with sugars in a large bowl.
  • Add peanut butter. Mix until thoroughly combined.
  • Beat in egg and vanilla.
  • Sift together dry ingredients in a medium bowl.
  • Slowly add dry ingredients to peanut butter mixture.
  • You should be able to roll dough into balls without it sticking too much. If dough is too sticky, add a little more flour. If it is too stiff, add a little milk.
  • Roll dough into balls. You can dip them in sugar at this point or just put them directly onto the UNGREASED baking sheet.
  • Place about 1.5 inches apart on ungreased baking sheets *unless the sheet is notorious for sticking*.
  • Using a fork, flatten the balls a bit.
  • Bake in 375° oven for 10-14 minutes or until edges are golden brown.

Nutrition Facts : Calories 149.6, Fat 8.1, SaturatedFat 1.4, Cholesterol 10.6, Sodium 131, Carbohydrate 17.6, Fiber 1.1, Sugar 10.9, Protein 2.8

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