Love peanut butter? These peanut butter crinkle cookies are a must-try! They’re soft, chewy, super easy to make, and impossible to resist!
If you're a peanut butter fan, you're going to fall in love with these peanut butter crinkle cookies! They're soft, chewy, and have that classic crinkled look. Not only are they delicious, but similar to these Peanut Butter Blossom Cookies, they're also super easy to make, making them perfect for holiday cookie swaps, parties, or just a cozy baking day at home.
Why you'll love them:
- Easy: These are a super simple drop cookie with a 15-minute prep time!
- Delicious: If you love peanut butter, you'll love this classic cookie!
- Fun: With a crispy outside and chewy inside, these crinkle peanut butter cookies add a fun flair to the classic peanut butter cookie.
Ingredients
- Peanut Butter: For the best texture, I recommend smooth peanut butter life JIF or Skippy.
- All-purpose flour: make sure the flour is weighed using a kitchen scale or measured using the spoon and level method so you don't get too much flour in the recipe (if you do, the cookies will not be soft and chewy!).
- Unsalted Butter: This recipe calls for unsalted butter, but you can substitute salted butter by cutting the added salt to ¼ tsp.
- Brown Sugar: This recipe calls for light brown sugar, but you can substitute dark brown sugar if desired.
How To Make
Step 1: Make Cookie Dough
Whisk Flour, Salt, and Baking Soda: In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
Cream Butter, Peanut Butter, and Sugars: Add the peanut butter, softened butter, brown sugar, and granulated sugar to a large bowl or standing mixer. Mix on medium for 2-3 minutes until the mixture is super light and creamy.
Add wet ingredients: Mix in the egg and vanilla extract until combined, scraping down the sides of the bowl with a spatula as needed.
Add dry ingredients: Add flour mixture, and mix until just combined, being sure not to overmix the cookie dough.
Step 2: Roll In Sugar and Chill
Roll In Sugar: Scoop tablespoon-sized portions of dough and roll them into balls. An ice cream scoop works great for getting even-sized portions of dough. Then, roll each dough ball in a bowl of granulated sugar to coat. Place the coated cookie dough balls onto a baking sheet lined with parchment paper. You don't have to worry about how far apart they are as we are chilling the cookie dough, not baking it. Repeat rolling and coating the remaining cookie dough balls.
Chill Dough: Chill the cookie dough balls for at least 30 minutes. While the dough is chilling, preheat the oven to 350℉.
Step 3: Bake Cookies
Bake: Once the cookie dough has chilled, add the balls of cookie dough to a baking sheet lined with parchment paper, keeping the cookies at least 2 inches apart. Bake one baking sheet at a time in the middle rack of the preheated oven for 8-10 minutes, or until the edges just start to brown and there is some slight cracking.
Cool: Once done, remove from the oven and firmly tap or gently bang the cookie sheet on the oven. While this is optional, it will help give that crinkle and cracked look to the cookies. Let the cookies cool on the baking sheet for 5-10 minutes. Once slightly firm, transfer to a cooling rack to finish cooling.
Repeat: Repeat with remaining cookie dough. Once the cookies are cool, enjoy!
Tips and Tricks
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measuring cups. Then, swipe the excess flour off the top of the cup with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even-sized cookies.
Storing and Making Ahead
- Storing: Keep the baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Baked and cooled cookies can be frozen in an airtight container up to two months.
Looking for More Easy Cookie Recipes? Check These Out!
- Peanut Butter Cornflake Cookies
- Oreo Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Fruity Pebbles Cookies
Peanut Butter Crinkle Cookies
INGREDIENTS
- 1 1/2 cups all-purpose flour 187g weighed or spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt or 1/4 tsp table salt
- 1/2 cup unsalted butter 1 stick softened
- 1/2 cup smooth peanut butter 130 g
- 1/2 cup firmly packed light brown sugar 100 g
- 1/2 cup granulated sugar 100 g, plus 1/4 cup more for rolling
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
- Add the peanut butter, softened butter, brown sugar, and granulated sugar to a large bowl or standing mixer. Mix on medium for 2-3 minutes until the mixture is super light and creamy.
- Mix in the egg and vanilla extract until combined, scraping down the sides of the bowl with a spatula as needed.
- Add flour mixture, and mix until just combined, being sure not to overmix the cookie dough.
- Scoop tablespoon-sized portions of dough and roll them into balls. An ice cream scoop works great for getting even-sized portions of dough.
- Then, roll each cookie dough ball in a bowl of granulated sugar to coat. Place the coated cookie dough balls onto a baking sheet lined with parchment paper. You don't have to worry about how far apart they are as we are chilling the cookie dough, not baking it. Repeat rolling and coating the remaining cookie dough.
- Chill the cookie dough balls for at least 30 minutes. While the dough is chilling, preheat the oven to 350℉.
- Once the cookie dough has chilled, add the balls of cookie dough to a baking sheet lined with parchment paper, keeping the cookies at least 2 inches apart.
- Bake one baking sheet at a time in the middle rack of the preheated oven for 8-10 minutes, or until the edges just start to brown and there is some slight cracking.
- Once done, remove from oven. If desired, gently tap or bang the cookie sheet on the counter right when the cookies get out of the oven. This can aid in the crinkle look to the top of the cookies.
- Let the cookies cool on the baking sheet for 5-10 minutes. Once slightly firm, transfer to a cooling rack to finish cooling.
- Repeat with remaining cookie dough. Once the cookies are cool, enjoy!
Notes
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measuring cups. Then, swipe the excess flour off the top of the cup with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even-sized cookies.
- This recipe makes 2-3 dozen 2-inch cookies (using 1 tbsp balls of dough for each cookie). If making bigger cookies, add a minute or two to baking time.
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