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 THINS
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
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
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
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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