Easiest Way to Cook Delicious Crunchy PB Cookies

Jayden Maldonado
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Easiest Way to Cook Delicious Crunchy PB Cookies
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Easiest Way to Cook Delicious Crunchy PB Cookies Delicious, fresh and tasty.

Crunchy PB Cookies. The Spruce / Emily Baker Dip a fork in flour and press it into the balls of dough, making a criss-cross design and flattening the cookies slightly. In a large bowl, cream the shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition.

Combine the flour, baking soda and baking powder; add to creamed mixture and mix well.

After many trials, this is the best peanut butter cookie I've tasted.

Just a bit different than many of the others but the shortening used does make for a different cookie; crisp and crunchie.

You can have Crunchy PB Cookies using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Crunchy PB Cookies

  1. You need 2 cup of crunchy peanut butter.

  2. Prepare 1 cup of brown sugar.

  3. It’s 1 3/4 cup of multi purpose flour.

  4. You need 1 tbsp of vanilla essence.

  5. It’s 3/4 tsp of baking soda.

  6. It’s 3/4 tsp of salt.

  7. You need 1/2 cup of butter.

  8. Prepare 1 of egg.

As with all hand-formed cookies, kids love to make them.

Classic Crunchy Peanut Butter Cookies are slightly soft in the center but loaded with roasted peanuts.

They're a must for anyone's cookie repertoire and are perfectly easy and transportable for summer entertaining.

In a medium bowl, mix the peanut butter with the sugar, baking soda and egg.

Crunchy PB Cookies instructions

  1. Preheat oven to 250° & line baking tray with parchment paper..

  2. Mix well the following ingredients with a hand-mixer: peanut butter, butter, brown sugar & vanilla.

  3. Add in the egg & mix until just blended.

  4. Sift the following ingredients separately: flour, baking soda & salt..

  5. Then, add into the other mixture slowly to blend in properly..

  6. Scoop out the final mixture with a tablespoon & roll into a ball roughly (doesnt have to be super perfectly round) to arrange row by row on the baking tray..

  7. Use a fork to press down flat slightly twice in different directions to shape a classic crisscross..

  8. Bake for about 8 - 10 mins. Then, bring tray out from oven to let it cool for about 2 mins & transfer to the cooling tray after that. Its for a complete cooling process. Don't overbake..

You'll need to keep an eye on them to make sure they're properly baked but not overdone either - it's a delicate balance but it will be second nature once you've made them a few times!

I only change lard to butter, and I used Jiff's Crunchy Peanut Butter, all else is unchanged.

After reading some very helpful comments, I made a few minor changes.

Peanut butter is probably my favorite food but until today, I never much liked PB cookies because of their dry, crunchy texture that left you gasping for milk.

This recipe was PERFECT and SOOOO easy!!