Crunchy peanut cookies. This crowd-pleasing recipe features crunchy peanut butter and is quick and easy to prepare. These soft and chewy peanut butter cookies are made with crunchy peanut butter, but creamy peanut butter may be used as well. Vegan peanut butter cookies that are wonderfully crunchy and packed with peanut butter flavor.

In large mixing bowl beat butter, peanut butter, granulated sugar and brown sugar on medium speed of electruc mixer until light. Crunchy Peanut Cookies - Keto, Low Carb, Gluten-Free, Grain-Free, Sugar-Free, Egg-Free, THM S. I have to admit I didn't come up with the idea for these cookies. You can cook Crunchy peanut cookies using 13 ingredients and 11 steps. Here is how you cook that.

Ingredients of Crunchy peanut cookies

You need 2 cups of flour.
It's 2 of eggs.
It's 1/2 cup of sugar.
Prepare 1/2 tsp of salt.
Prepare 1 tsp of vanilla extract.
Prepare 2 tbsp of vegetable oil.
You need 1 tsp of baking powder.
It's of Oil for frying.
It's of Roasted peanuts chopped.
You need of for the sticky sauce:.
Prepare 1/2 cup of corn or rice syrup.
You need 4 tbsp of sugar.
You need 4 tbsp of water.

One of my readers mentioned to me. Peanut Butter Cookies are really easy to make. This recipe makes a batch of ten and you can mix things up with smooth or crunchy peanut butter. Classic Crunchy Peanut Butter Cookies are slightly soft in the center but loaded with roasted peanuts.

Crunchy peanut cookies step by step

In a bowl add in the eggs,sugar,salt,vanilla,veg.oil and stir using a wooden spoon till well combined.Add the flour and baking powder and mix to form a dough.use your hand to knead it till soft.wrap in plastic wrap and keep in the fridge for 30 mins..
After 30 mins take some dough and roll into a long rope.
The rope should be thin not too thick.
Cut to about 2 inch sticks.Do the same with the remaining dough(keep the remaining dough covered while cutting)..
Fry them in oil till golden brown..
You can eat them like this or bake them in the oven at 200c for about 8 mins to make them more crunchy and coat them with sticky sauce..
For the sticky sauce,in a sauce pan add in the corn syrup,sugar and water and cook under low heat do not stir.when it starts to bubble tilt the pan back and forth..
After baking the cookies put them in a pan and add the chopped peanuts turn on the heat and pour the sauce over the cookies and stir with a wooden spoon to coat them well.switch off the heat.
Pour them out on a parchment paper or plastic wrap allow them to cool down then separate them and store in an air tight container..
You can use golden syrup instead of corn or rice syrup.just reduce the quantity of granulated sugar to 2tbsp instead of 4 when using the golden syrup..
Recipe of golden syrup coming soon..

They're a must for anyone's cookie repertoire and are perfectly easy and transportable for summer. These smooth and crunch peanut butter cookies have layers of flavor and texture, thanks to chunky peanut butter, whole roasted Soft and crunchy peanut butter cookies. [Photographs: Vicky Wasik]. The peanut butter cookie recipe that most resembles modern peanut butter cookies, and introduced the now familiar cross-hatch pattern, first appeared in Ruth Wakefield's Toll House Tried and True. Make professional-looking decorated cookies using these simple. Adding Fiber One® protein cereal to these cookies gives them a punch of protein and pleasant crunch.