CRUNCHY PEANUT-BUTTER COOKIES
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
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.
CRUNCHY PEANUT BUTTER COOKIES
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
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
CRISP PEANUT BUTTER COOKIES
"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
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 WITH SHREDDED WHEAT
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
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
DAD'S PEANUT BUTTER ON SHREDDED WHEAT
My dad died when I was six, but one thing that I will always remember from him is this breakfast that he created himself. It is a sweet way to start your day, especially if you like peanut butter.
Provided by theAmateurPastryChef
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Spread the peanut butter on the shredded wheat biscuit.
- Place the biscuit in a cereal bowl and cover with milk.
- Microwave the bowl for about 2 minutes, or until the milk is warm and the peanut butter is soft.
- Sprinkle sugar on top of peanut butter, and enjoy!
Nutrition Facts : Calories 677.3, Fat 34.8, SaturatedFat 14.6, Cholesterol 68.3, Sodium 388.3, Carbohydrate 71.5, Fiber 6.5, Sugar 15.9, Protein 28.4
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
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.
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
SHREDDED WHEAT COOKIES
This is how I get rid of our extra plain, boring shredded wheat that no one really wants to eat. They are crunchy, but still soft. To my taste buds, they fashion a taste somewhere in between peanut butter cookies and oatmeal cookies, but with a crunchy aspect to them, paired with a hint of chocolatey goodness. The baking time is for a couple batches, but it will vary depending on how big your oven and/or baking sheets are.
Provided by zoegirl21
Categories Drop Cookies
Time 1h30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees, and lightly grease a large baking sheet or two.
- Combine the shredded wheat and 1/2 cup of the chocolate chips in the food processor. Blend until it is finely ground.
- Cream together the butter and the two sugars in a very large bowl.
- Beat in the eggs and vanilla.
- Add the flour, baking powder, baking soda, and salt.
- Stir in the shredded wheat mixture.
- Add the remaining chocolate chips. Feel free to experiment with adding other things like white chocolate or dark chocolate chips, nuts, M&M's, toffee pieces, anything you like.
- Drop by flat tablespoons onto the lightly greased baking sheets and pop them into the oven.
- Check them after 8 minutes or so. Depending on the pan you use, they could be done or it could take as much as 12-15 minutes.
- Pull them out when the edges are slightly browned and the middle looks soft and squishy, but isn't doughy.
- Make sure you cool them completely before packing in an airtight container. When they are suitable to pack, they can stay at room temperature for awhile.
Nutrition Facts : Calories 96.2, Fat 4.4, SaturatedFat 2.7, Cholesterol 19.2, Sodium 91, Carbohydrate 13.4, Fiber 0.2, Sugar 9.2, Protein 0.9
OLD FASHION CRISPY PEANUT BUTTER COOKIES
My grandma's recipe for her when she got married in 1926. My Grandma had 12 children, my mom was the youngest, who love cookies so Grandma made these often. This was her recipe that she wrote down on an old piece of papered gave to my mom in 1965. I only change lard to butter, and I used Jiff's Crunchy Peanut Butter, all else is...
Provided by C P
Categories Cookies
Time 35m
Number Of Ingredients 8
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!!
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