Soft, chewy, and irresistibly crinkled, these Peanut Butter Crinkle Cookies are a dream for any peanut butter lover. Each bite delivers a rich, nutty flavor balanced with a hint of sweetness, while the powdered sugar coating adds a delicate, melt-in-your-mouth finish. With just 15 minutes of prep and a quick 10-minute bake, these cookies come together effortlessly, making them perfect for last-minute treats or cozy baking sessions.
The dough’s 30-minute chill ensures a perfectly tender texture, while the golden edges and crackly tops create a feast for the eyes. Packed with 3g of protein per cookie, they’re a satisfying indulgence that’s as wholesome as it is delicious. Whether shared with friends or savored solo, these cookies are sure to become a new favorite.
What You’ll Need for Peanut Butter Crinkle Cookies
- 1 cup (226 g) unsalted butter, softened
- 1 cup (245 g) creamy peanut butter
- 1 ¼ cups (250 g) dark brown sugar, firmly packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 2 ½ cups (310 g) all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup (100 g) coarse/turbinado sugar (or substitute with regular granulated sugar)
How to Make Peanut Butter Crinkle Cookies
- In a large bowl, combine 1 cup (226 g) unsalted butter, 1 cup (245 g) creamy peanut butter, 1 ¼ cups (250 g) dark brown sugar, and ¾ cup (150 g) granulated sugar. Use an electric mixer to beat until smooth and creamy.
- Add 2 large eggs and 2 teaspoons vanilla extract, stirring until fully combined.
- In a separate bowl, whisk together 2 ½ cups (310 g) all-purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon baking powder, and ¾ teaspoon salt.
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until completely combined.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 24 hours).
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place ½ cup (100 g) coarse sugar in a small bowl for rolling.
- Remove the dough from the refrigerator and scoop 1 ½ Tablespoon-sized portions. Roll each portion between your palms to smooth, then roll in the coarse sugar until fully coated.
- Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake on the center rack of the oven for 9-11 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on the baking sheet before serving. Enjoy!
Perfect Pairings: Serving Suggestions
These Peanut Butter Crinkle Cookies are delicious on their own, but they shine even brighter with a glass of cold milk or a cup of hot coffee. For a fun twist, serve them alongside a scoop of vanilla ice cream for a simple yet indulgent dessert. They also make a great addition to a cookie platter for parties or gatherings.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it helps retain moisture. If you’d like to enjoy them warm, pop them in the microwave for 10-15 seconds for that fresh-from-the-oven feel.
Mix It Up: Recipe Variations
Feel free to customize these cookies to suit your taste! Swap the creamy peanut butter for crunchy for added texture, or mix in ½ cup of chocolate chips for a sweet surprise. For a nut-free version, try using sunflower seed butter instead of peanut butter—it’s just as delicious!
Time-Saving Hacks for Busy Bakers
Short on time? Skip the chilling step by placing the dough in the freezer for 10-15 minutes instead. You can also prepare the dough ahead of time and store it in the fridge for up to 24 hours, so it’s ready to bake whenever you are. This makes it easy to whip up a batch whenever the craving strikes!
Essential Equipment for Cookie Success
For best results, use a stand mixer or hand mixer to cream the butter and sugars—it ensures a smooth, even texture. A cookie scoop (1 ½ Tablespoon size) makes portioning the dough quick and consistent. Don’t forget parchment paper for easy cleanup and perfectly baked cookies every time!
Peanut Butter Crinkle Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- 1 ¼ cups dark brown sugar firmly packed
- ¾ cup granulated sugar
- 2 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ¾ teaspoons salt
- ½ cup coarse/turbinado sugar for rolling (may substitute regular granulated sugar)
Instructions
- Combine butter, peanut butter, and sugars and use an electric mixer to beat together until smooth and creamy.
- Add eggs and vanilla extract and stir until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- With mixer on low-speed, gradually add dry ingredients to wet, stirring until completely combined.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 24 hours.
- Once dough has chilled, preheat oven to 350F (175C) and line baking sheets with parchment paper, set aside. Measure out your coarse sugar in a small bowl.
- Remove dough from refrigerator and scoop by 1 ½ Tablespoon-sized scoops. Roll dough between your palms to make it smooth, then roll in coarse sugar until completely covered.
- Place cookie dough on baking sheet, spacing at least 2” apart.
- Transfer to center rack of 350F (175C) oven and bake for 9-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.