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Graham Peanut Butter Crunchies Recipe

graham-peanut-butter-crunchies

Cook Time: 10 Min

Yield: 5 Servings

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graham-peanut-butter-crunchies

Ingredients

  • 1 1/4 C. firmly packed brown sugar
  • 1 C. crunchy peanut butter
  • 1/2 C. Crisco® Crisco® All-Vegetable Shortening
  • 1 large egg
  • 3 Tbsp. milk
  • 2 tsps. Spice Islands® Pure Vanilla Extract
  • 1 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. salt
  • 1 C. graham cracker crumbs

Directions

  1. HEAT oven to 350°F. Combine brown sugar, peanut butter and shortening in large bowl with electric mixer on medium speed until fluffy. Beat in egg, milk and vanilla until blended.
  2. COMBINE flour, baking soda and salt in small bowl. Mix into creamed mixture at low speed until just blended. Stir in graham cracker crumbs.
  3. FORM dough into 1-inch balls. Place 2 inches apart on baking sheets. Make crisscross pattern with tines of fork to flatten slightly.
  4. BAKE 8 to 9 minutes or until edges of cookies are lightly browned. Cool on baking sheets 2 minutes; transfer to wire rack to cool completely.

Graham Peanut Butter Crunchies Recipe

graham-peanut-butter-crunchies

Cook Time: 10 Min

Yield: 5 Servings

Ingredients

  • 1 1/4 C. firmly packed brown sugar
  • 1 C. crunchy peanut butter
  • 1/2 C. Crisco® Crisco® All-Vegetable Shortening
  • 1 large egg
  • 3 Tbsp. milk
  • 2 tsps. Spice Islands® Pure Vanilla Extract
  • 1 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Soda
  • 3/4 tsp. salt
  • 1 C. graham cracker crumbs

Directions

  1. HEAT oven to 350°F. Combine brown sugar, peanut butter and shortening in large bowl with electric mixer on medium speed until fluffy. Beat in egg, milk and vanilla until blended.
  2. COMBINE flour, baking soda and salt in small bowl. Mix into creamed mixture at low speed until just blended. Stir in graham cracker crumbs.
  3. FORM dough into 1-inch balls. Place 2 inches apart on baking sheets. Make crisscross pattern with tines of fork to flatten slightly.
  4. BAKE 8 to 9 minutes or until edges of cookies are lightly browned. Cool on baking sheets 2 minutes; transfer to wire rack to cool completely.

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