I’m in love with these Crisp Peanut Butter Crinkle Cookies! They have the perfect amount of peanut butter flavor and a crisp melt-in-your-mouth texture. A fun change on the classic peanut butter cookies.
Peanut Butter Crinkle Cookies
They are one of those cookies that are perfect for dunking in milk – they’re also one of those cookies that everyone will enjoy. I thought since I’ve been eating so many desserts lately I could stop at just one of these cookies, but of course I couldn’t. Who was I kidding?
They’re crispity crunchity peanut buttery goodness and they’re far too delicious to resist!
I found this recipe in the latest issue of the Food Network Magazine (I added the word Crisp so you’d know these are a crispy cookie because I don’t know of a lot of crinkle cookies that are crisp throughout).
All the holiday cookies and treats in all the food magazines have been making my mouth water lately.
I went through the three food magazines I had on a recent trip and I narrowed it down to trying these first.
I haven’t made a peanut butter treat for a while and these cookies were just calling my name. I’m so glad I tried them because I know they’ll be a cookie I’ll want to make again and again.
I did omit the 1/3 cup mini chocolate chips they had listed, feel free to add them in at the end of mixing if you’d like. Who omits chocolate?!
Crazy, I know. But I just wanted these cookies to be all about the peanut butter. Mmmm and now I want another…
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Crisp Peanut Butter Crinkles
- 1 1/3 cups (190g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, at room temperature or softened
- 1 cup (210g) packed light brown sugar
- 3/4 cup (190g) creamy peanut butter*
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup (70g) granulated sugar
- 3/4 cup (90g) powdered sugar, divided
- Position oven racks in upper third and lower third of the oven. Preheat oven to 350 degrees.
- In a mixing bowl whisk together flour, baking soda, baking powder and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, brown sugar and peanut butter for several minutes until fluffy.
- Mix in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix until combined.
- Pour granulated sugar into a small bowl then pour 1/2 cup of the powdered sugar into a separate small bowl.
- Scoop dough out 1 even tablespoon at a time and shape into balls, then roll each ball through granulated sugar to coat and then into powdered sugar giving it a generous coating.
- Space dough balls 2-inches apart on two ungreased 18 by 13-inch baking sheets**.
- Bake cookies 7 minutes then rotate pans to opposite oven racks and continue to bake about 7 - 9 minutes longer until cookies are just firm around the edges and cracked on top.
- Let cool on baking sheet several minutes then transfer cookies to wire racks to cool.
- While cookies are still slightly warm, pour 1/4 cup of the powdered sugar into a shallow dish and shake dish to level the sugar. Dip tops of cookies into powdered sugar - being careful not to press them into the sugar too far or you'll cover the nice appearance of the crinkles.
- Store cookies in an airtight container at room temperature.
- For best results don't use natural or chunky peanut butter.
- Don't use dark coated baking sheets or the cookies will burn on bottom.
- Recipe source: adapted from Food Network Magazine December 2016 issue