Peanut Butter Crispy Cookies Food

CRISPY PEANUT BUTTER COOKIES

Steps:

• In a large mixing bowl, cream together the butter and the sugars until creamy and smooth.
• Add in the peanut butter, eggs and vanilla extract, then beat until smooth.
• In another bowl, whisk together the flour, baking soda and baking powder until combined.
• Add the dry mixture into the butter mixture and mix in well.
• Chill in the fridge for an hour.
• Preheat your oven to 375 °F.
• Shape the dough into small golf ball sized rounds.
• Place 2 inches apart on ungreased baking sheets.
• Now, you can flatten each ball by crisscrossing with the tines of a fork as is custom. You can ALSO do what I did and use a meat mallet to press them down. My meat mallet is circular so it's perfect for cookies. You can use a square one to press down the cookies as well.
• Bake at 375° for 11-13 minutes or until bottoms are lightly browned and cookies are well baked. Don't let them brown too much, but do bake them as much as possible.
• Remove and cool on the baking sheets completely.
• Enjoy!

CLASSIC PEANUT BUTTER COOKIES

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.

PEANUT BUTTER CRISPIES II

Steps:

• In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.
• Combine warm peanut butter mixture with crisp rice cereal.
• Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

CRISP AND CHEWY PEANUT BUTTER COOKIES

Steps:

• In a small bowl, cream the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda and salt; add to creamed mixture and mix well. , Roll into 1-1/2-in. balls. Place 3 in. apart on an ungreased baking sheet. Flatten with a fork. Bake at 375° for 10-15 minutes or until lightly browned. Remove to a wire rack.

CRISP PEANUT BUTTER COOKIES

Steps:

• Mix shortening, peanut butter, sugar and egg. Sift dry ingredients and stir into mixture.
• Wrap in waxed paper and chill until firm.
• Preheat oven to 375 degrees. Shape into walnut sized balls. Flaten with fork (granulated sugar).
• Bake for 8-10 minutes or until brown.

CRISPY PEANUT BUTTER COOKIES

Steps:

• Sift together flour, baking powder, baking soda and salt.
• In large bowl with mixer at medium speed, beat margarine and peanut butter until smooth.
• Beat in sugars until blended.
• Beat in eggs and vanilla.
• Add flour mixture and beat well.
• If necessary, chill dough.
• Shape into 1 inch balls.
• Roll into sugar.
• Place on ungreased cookie sheet, 2 inches apart.
• Flatten with fork, making criss cross pattern.
• Bake 350*.
• 12 minutes or until lightly browned.
• Peanut Butter Crackles: Follow basic recipe.
• Roll into sugar before placing on cookie sheet.
• Do not flatten.
• Bake 15- 18 minutes.
• Immediately press chocolate candy kiss firmly into top of each cookie.
• Cookie will crack around edges.

CRISP PEANUT BUTTER COOKIES

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.

PEANUT BUTTER CRISPY COOKIES

Steps:

• In a large mixing bowl, place cereal, peanut butter and vanilla.
• Set aside.
• In a medium saucepan, add sugar and Karo syrup.
• Bring to a boil and cook for 1 minute, stirring constantly.
• Immediately, pour in sugar mixture over cereal/peanut butter mixture.
• Combine all ingredients until peanut butter is evenly distributed.
• Drop by spoonfuls onto parchment paper and allow to cool.

CRISPY PEANUT BUTTER-OATMEAL COOKIES

Steps:

• Set oven 350°.
• Prepare a lightly greased cookie sheet.
• In a large mixing bowl cream together the butter, shortening, peanut butter and vanilla until well blended.
• Add in egg whites and beat until fluffy (about 5 minutes,).
• In a small bowl mix together flour with baking powder and baking soda.
• In another bowl mix together rice cereal with oats and chopped peanuts.
• Add/mix in the flour mixture into the creamed mixture until well combined.
• Mix in the rice cereal mixture.
• Place in refrigerator until well chilled (about 3 hours or up to 24 hours).
• Set oven to 350°F.
• Drop by by rounded tablespoonfuls onto baking sheet about 2" apart.
• Flatten with a fork forming a crisscross pattern.
• Bake for about 7-8 minutes.
• Transfer to wire rack (these will crisp up more upon standing).

OLD FASHION CRISPY PEANUT BUTTER COOKIES

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!!