Crunchy Peanut Butter Quiche 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.

CRUNCHY PEANUT BUTTER THINS



Crunchy Peanut Butter Thins image

These crunchy little cookies are a satisfying alternative to regular peanut butter cookies. Chia seeds are a great source of omega-3 fatty acids - look for them in specialty health food stores if you don't see them in the regular grocery store.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 18 pieces

Number Of Ingredients 13

Nonstick baking spray
1/2 cup all-purpose flour
1/2 cup whole wheat or white whole wheat flour
1/4 cup rolled oats
1 tablespoon wheat germ
2 teaspoons chia seeds, optional
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/3 cup creamy natural peanut butter
1/3 cup packed light brown sugar
3 tablespoons vegetable oil
1 large egg white
1 ounce bittersweet chocolate, melted (about 2 small squares)

Steps:

  • Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil with a 1-inch overhang on all sides. Spray lightly with baking spray.
  • Combine both flours, oats, wheat germ, chia seeds if using, salt and cinnamon in a medium bowl. Set aside.
  • Combine the peanut butter, brown sugar, vegetable oil and egg white in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the dry ingredients and beat on low until a wet and sandy mixture that holds together when squeezed. Turn the dough out into the prepared pan and press into an even layer. Bake until golden, 25 to 30 minutes. Let cool completely. Drizzle with the chocolate. Let the chocolate harden and break into eighteen 2-inch even pieces.

Nutrition Facts : Calories 106 calorie, Fat 5.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 76 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 3 grams, Sugar 5 grams

CRUNCHY PEANUT BUTTER QUICHE



Crunchy Peanut Butter Quiche image

I'm definitely curious to try this quiche from Jif! The directions are written for Kitchen Aid mixers.

Provided by coconutcream

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

3 eggs
1 cup milk
1/8 teaspoon nutmeg
1/2 cup crunchy peanut butter
1 (9 inch) pie crusts, baked and cooled completely
4 slices cooked bacon, drained and crumbled
1 cup shredded mozzarella cheese

Steps:

  • Combine eggs, milk, and nutmeg in a mixer bowl.
  • With wire whip attached, turn to speed 2 and whip 30 seconds.
  • Add peanut butter. Turn to speed 40 and mix until well combined, about 1 minute.
  • Sprinkle bacon evenly in bottom of pie crust. Pour egg mixture over bacon and sprinkle with cheese.
  • Bake at 350°F for 25 to 35 minutes, or until knife inserted comes out clean.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 286.9, Fat 21, SaturatedFat 6.7, Cholesterol 99, Sodium 401.6, Carbohydrate 13.2, Fiber 1.5, Sugar 2.3, Protein 12.5

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