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Peanut Butter Crinkles

peanut-butter-crinkles

Cook Time: 10 Min

Yield: 3 1/2 Servings

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Ingredients

Cookie Dough

  • 1/2 C. Crisco® Butter Flavor Crisco® All-Vegetable Shortening
  • 1/2 C. crunchy peanut butter
  • 1/2 C. granulated sugar
  • 1/2 C. firmly packed brown sugar
  • 1 large egg
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/3 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt

Cookie Coating

  • 1/2 C. crunchy peanut butter
  • 2/3 C. powdered sugar
  • Sugar

Directions

  1. COMBINE shortening, 1/2 C. peanut butter, granulated sugar and brown sugar in bowl of electric mixer; beat at medium speed until well blended. Beat in egg and vanilla.
  2. COMBINE flour, baking soda, baking powder and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Cover. Refrigerate 1 hour.
  3. HEAT oven to 350°F. Coat baking sheets lightly with no-stick cooking spray like Baker’s Joy®.
  4. COMBINE 1/2 C. peanut butter and powdered sugar in small bowl, stirring with fork until well blended. Mixture will clump together and appear moist.
  5. REMOVE dough from refrigerator; shape into 1 1/4-inch balls. Roll in peanut butter mixture (balls may not be evenly coated). Place 2 inches apart on prepared baking sheets. Flatten with bottom of glass dipped in sugar.
  6. BAKE 8 to 10 minutes or until light brown and just set. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

Peanut Butter Crinkles

peanut-butter-crinkles

Cook Time: 10 Min

Yield: 3 1/2 Servings

Ingredients

Cookie Dough

  • 1/2 C. Crisco® Butter Flavor Crisco® All-Vegetable Shortening
  • 1/2 C. crunchy peanut butter
  • 1/2 C. granulated sugar
  • 1/2 C. firmly packed brown sugar
  • 1 large egg
  • 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/3 C. all-purpose flour
  • 3/4 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. salt

Cookie Coating

  • 1/2 C. crunchy peanut butter
  • 2/3 C. powdered sugar
  • Sugar

Directions

  1. COMBINE shortening, 1/2 C. peanut butter, granulated sugar and brown sugar in bowl of electric mixer; beat at medium speed until well blended. Beat in egg and vanilla.
  2. COMBINE flour, baking soda, baking powder and salt in small bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Cover. Refrigerate 1 hour.
  3. HEAT oven to 350°F. Coat baking sheets lightly with no-stick cooking spray like Baker’s Joy®.
  4. COMBINE 1/2 C. peanut butter and powdered sugar in small bowl, stirring with fork until well blended. Mixture will clump together and appear moist.
  5. REMOVE dough from refrigerator; shape into 1 1/4-inch balls. Roll in peanut butter mixture (balls may not be evenly coated). Place 2 inches apart on prepared baking sheets. Flatten with bottom of glass dipped in sugar.
  6. BAKE 8 to 10 minutes or until light brown and just set. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

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