Crunchy Peanut Butter Cookies

Crunchy peanut butter cookies recipe
Author: 
Serves: 36 to 40 cookies
 

Ingredients
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (1/2 stick) unsalted butter, at room temperature
  • ¼ cup vegetable shortening
  • ½ cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 large egg
  • ½ teaspoon vanilla extract

Instructions
  1. Preheat the oven to 375 degrees F. Lightly grease or spray cookie sheets.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat together the butter, shortening, peanut butter, and sugar on medium speed until light, about 2 minutes. Beat in the egg, then the vanilla. On low speed, gradually beat in the flour mixture just until mixed. The dough will be stiff.
  4. Pinch off pieces of the dough and roll between your palms into 1⅛-inch balls. Place on the cookie sheets, spacing them about 1½ inches apart. Press the tines of a fork into the top of the cookie, then press again at right angles, to make a crosshatch design.
  5. Bake in the center of the oven until the edges are beginning to turn golden, 8 to 10 minutes. Let cool on the cookie sheets for about 1 minute, then transfer to wire racks to cool completely.

A Little Bit Lighter Peanut Butter Cookie

A Little Bit Lighter Peanut Butter Cookie
Serves: 40 to 42 cookies
 

Peanut butter cookies are notoriously high in fat. This one has a bit less fat and saturated fat, but still tastes great. For traditionalists, we also offer the more standard peanut butter cookie
Ingredients
  • ¼ cup (1/2 stick) margarine, at room temperature
  • ½ cup sugar
  • ½ cup light peanut butter
  • ¼ cup egg substitute, or 1 egg
  • ⅓ cup freshly squeezed orange juice
  • 1½ cups all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup golden raisins, or to taste (optional)

Instructions
  1. Preheat oven to 400 degrees F. Lightly grease or spray cookie sheets.
  2. Cream margarine, sugar, and peanut butter until light and smooth. Blend in egg substitute or egg, and orange juice.
  3. Whisk together flour, cocoa, baking powder, and salt. Stir into batter to make a slightly sticky dough. Stir in raisins.
  4. Roll 1 tablespoon of the dough into a 1-inch ball. (If dough sticks to your hands, either flour your hands, or refrigerate the dough for about 15 minutes.) Place on a cookie sheet and flatten lightly with a fork, making a cross-hatch design. Repeat with remaining dough, setting cookies 2 inches apart on cookie sheets. If dough is sticky, either flour your hands before rolling cookies, or refrigerate dough for about 15 minutes.
  5. Bake cookies 12 to 14 minutes in the center of the oven, or until light golden on top and golden brown on the bottom. Remove to wire racks to cool.

Basic Soft Peanut Butter Cookies

Author: 
Serves: 30 to 32 cookies
 

Ingredients
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 1 cup smooth peanut butter, at room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Instructions
  1. Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
  2. Cream butter and sugars on medium speed until light, about 2 to 3 minutes. Add peanut butter. Mix well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Whisk together flour, baking soda, and salt. Stir into batter to make a soft dough. Form into 1½-inch balls. Place on cookie sheets about 2 inches apart.
  3. Bake for 10 to 12 minutes, until golden on the bottom. Leave on the cookie sheets for 2 minutes, then remove to wire racks to cool.

Peanut Butter Cookies with a Kiss

Author: 
Serves: 42 cookies
 

Ingredients

Instructions
  1. Preheat the oven, prepare the cookie sheets, and make the Basic Soft Peanut Butter Cookie dough as directed in the recipe. Pinch off a piece of dough and roll into a 1-inch ball. Set on the cookie sheet and set a chocolate kiss in the center, pushing gently. Repeat with the remaining dough and candies, setting the cookies about 1½ inches apart on the cookie sheets.
  2. Bake for 10 to 12 minutes, until cookies are set and golden on the bottom. Let cool on the cookie sheets for 2 minutes, then remove to wire racks to finish cooling.