Eleanor Rycraft's
Peanut Butter Crunchies
Better than a fork, decorating these delicious peanut butter cookies
with a Rycraft cookie stamp is easy and fun for all ages!
Ingredients
1 or more Rycraft cookie stamps
3/4 cup butter or margarine
3/4 cup peanut butter
1 egg
1 cup sugar
1/4 cup milk
3 cups flour
Parchment paper (optional)
Method
Beat butter and peanut butter until well mixed. Add sugar and egg. Add flour alternately with milk.
Roll into one inch balls, roll in granulated sugar, and place on parchment paper on a cookie sheet.
Stamp with cookie stamp that has been dipped in granulated sugar – this helps to prevent sticking.
Put stamped unbaked cookies on cookie sheet in refrigerator for 20-30 minutes. Then bake at 350°F for 10 to 15 minutes.
Your Comments on This Recipe
11/27/13 Comment on a Recipe
Instead of 3/4 cup of peanut butter, I used 3/4 cup of almond butter and added 1 1/2 teaspoons of almond extract. I was happy with the results. No problems – cookies were excellent.
Summary: Excellent.
Lorraine S
Westminster, Colorado
12-16-17 I tried this recipe today
Just baked a double batch of peanut butter crunchies to take to church tomorrow. They came out great… the designs didn’t melt away in the oven!
I rolled the balls of dough in granulated sugar and also dipped the cookie stamp in sugar before stamping, so I didn’t have any trouble with sticking.
Then I chilled the stamped dough on the cookie sheets (on parchment paper) for 30 minutes before baking at 350ºF for 15 min.
Carol Rycraft
