Peanut Butter Crinkle Cookies
Love peanut butter? These peanut butter crinkle cookies are a must-try! Soft, chewy, easy to make, and impossible to resist!
Servings: 30
Calories: 105kcal
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.
Nutrition
Serving: 1cookie | Calories: 105kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 121mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 102IU | Calcium: 8mg | Iron: 0.4mg
