PEANUT BUTTER FIG CRUNCHIES - DEE DEE'S
I didn't really start baking/cooking until I was on my own in the early 70's. I spent a lot of time on the phone with my mom and dad letting them walk me through as I learned to cook over the phone. That wasn't the only source of help I had, my sister in law gave me my 1st set of cookbooks and that 's where I found the original...
Provided by Diane Atherton
Categories Cookies
Time 20m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Cream butter and both sugars; blend in peanut butter, egg, and vanilla. Add sifted flour, soda, salt, cayenne pepper and figs; mix well.
- 3. Form into small balls; roll in additional sugar. Bake on ungreased cookie sheets at 375º for 10 - 12 minutes.
PEANUT BUTTER CRUNCHIES
Make and share this Peanut Butter Crunchies recipe from Food.com.
Provided by TGirl
Categories Drop Cookies
Time 10m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 4
Steps:
- In large pan, bring sugar and corn syrup to a boil.
- Stir in peanut butter and remove from heat.
- Add cornflakes.
- Drop by spoonfuls onto waxed paper that has been sprayed with nonstick cooking spray.
HOPSCOTCH CRUNCHIES
Ever wondered what to do with those left over chow mein noodles from last night's take out? Here is an awesome treat that kids absolutely love! Just be weary of any peanut allergies as there is peanut butter involved!
Provided by Mary Young
Categories Other Desserts
Time 5m
Number Of Ingredients 4
Steps:
- 1. Melt 1 cup butterscotch chipits and 1/2 peanut butter in microwave-about 1 1/2 minutes. Remove from microwave and stir. Stir in chow mein noodles and marshmallows. Drop by teaspoon onto waxed paper lined cookie sheet. Chill until set.
PEANUT BUTTER CRUNCHIES
Yummy peanut butter cookies with a surprising ingredient, crispy rice cereal squares.
Provided by CBUKER
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 30
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the margarine, peanut butter and sugar until smooth. Beat in the egg. Combine the flour, baking powder and salt; stir into the peanut butter mixture. Crush the cereal squares and stir into the dough until well blended. Roll tablespoons of dough into balls and place them 2 inches apart onto the prepared cookie sheets. Flatten slightly using a fork and making a criss cross pattern. Dip the fork in sugar to prevent sticking.
- Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are lightly browned. Let stand on the cookie sheet for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 7.5 g, Cholesterol 6.2 mg, Fat 3.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 0.8 g, Sodium 65.6 mg, Sugar 5.4 g
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