Crunchy Peanut Butter Cookies Slightly Healthier Food

EASIEST EVER PB COOKIES

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat.
• With an electric mixer, beat together the peanut butter, brown sugar and egg until well combined. Stir in the chocolate chips with a wooden spoon.
• Lightly wet your hands and form the mixture into 12 balls. Place the balls about 1 inch apart on the baking sheet. Lightly wet the tines of a fork and press a criss-cross pattern into the top of each cookie. Lightly sprinkle them with flaky sea salt.
• Bake until just starting to brown, 12 to 15 minutes. Let sit for 5 minutes on the baking sheet, then remove to a rack to cool completely before eating.

CRUNCHY PEANUT-BUTTER COOKIES

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

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.

CRUNCHY PEANUT BUTTER COOKIES (SLIGHTLY HEALTHIER!)

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.

PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.

CRUNCHY PEANUT BUTTER COOKIES

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.

PEANUT BUTTER COOKIES - THE MAGNOLIA BAKERY

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine the flour, baking soda, baking powder, and salt.
• In a large bowl, beat the butter and the peanut butter together until fluffy.
• Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
• Add the flour mixture and beat thoroughly.
• Stir in the peanut butter chips, chocolate, and peanuts.
• Refrigerate the dough for 10-20 minutes.
• Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
• Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten).
• Bake for 10 to 12 minutes. Do not overbake; cookies may appear to be underdone but they will continue to bake after removed from the oven.
• Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.