This post may contain affiliate links. For more information, see our privacy policy.
These super-easy Peanut Butter Cookies are deliciously buttery and chewy inside and crisp on the outside with lots of crinkles and crackles. You can make them quickly with a few simple ingredients - just one bowl and no mixer needed!
I'm not sure if I'm getting lazier or smarter in my old age. I'd like to think the answer is "smarter" but I'm probably fooling myself (and you). Ever since I started making one-bowl, no-mixer cookies that can be whipped up in no time flat, I've had a hard time going in any other direction. And when they come out as pretty and delicious as these super easy, Crinkly Crackly Peanut Butter Cookies, call me whatever you want, I'm a dedicated believer!
The BEST
In the midst of making a batch of these Crinkly Crackly Peanut Butter Cookies a few weeks ago, Scott walked in from working outside. He said, "That wonderful aroma takes me back to being a kid. My mom was a pretty simple cook, but she made the BEST peanut butter cookies".
After the cookies rolled out of the oven, I brought him a sample along with a glass of cold milk. He took one bite and said, "Sorry, mom! These are amazing!"
I'm not going to say these are better than Nanny's, but I do agree that they're incredibly delicious (and know that Scott knows which side his bread is buttered on, haha!). It's probably not even fair to compare the two cookies as Nanny's delicious peanut butter cookies were traditional peanut butter cookies, always with the crosshatch fork imprints on the top. I decided to go without the signature fork marks when I saw the beautiful crinkles and crackles that showed up when I simply formed the dough into balls and rolled each one in sugar before baking.
I love that the edges of these peanut butter cookies get super crisp while the interiors remain buttery, with lots of peanut butter flavor. And the sugar-coated exterior creates a really pretty cookie, as well as adding a delicious crunch!
A lovely gift from the kitchen
Since these cookies come out looking like they came from a fine bake shop, I thought they deserved a fine bake shop label for gifting.
We're happy to send you a free printable PDF for these delicious cookies so you can give them to friends, neighbors, co-workers, etc. and look like a fine bake shop baker. If you'd like the labels (along with instructions on how to print them up and use them) feel free to leave a comment below and we'll email them to you.
If you've got 45 minutes to spare, whip a batch of these wonderful peanut butter cookies. It will take you less than 15 minutes of hands-on time and then 30 minutes in the oven. The intoxicating aroma will be sure to draw all clandestine cookie lovers in the neighborhood to your kitchen. Have tall glasses of cold milk waiting and prepare for a party!!
Cafe Tips for making these Crinkly Crackly Peanut Butter Cookies
- You want to start with cold butter and warm it in the microwave (or stovetop) until it's just beginning to melt. My microwave is 1000 watts and takes about 45 seconds. It should look like this:
- If you like cookies that are chewy on the inside, don't overbake these cookies. Check them after 12 minutes. They should be a light golden brown. If you prefer crisp cookies, you can let them go a little longer. Either way, they are delicious!
- This recipe calls for coarse sugar to roll the dough balls in before baking. Coarse sugar options are Raw sugar, Turbinado sugar, Demerara sugar and, my favorite, Extra Coarse Confectioner's Sugar.
- You can use either light or dark brown sugar for these peanut butter cookies. I like the deep, rich color of the cookies when made with dark brown sugar, but I don't always have dark brown sugar and no one complains when I use light brown!
- I use a medium-size ice cream (or cookie) scoop to scoop up my dough for uniform size cookies.
- I love these pre-cut parchment paper sheets. They come 100 sheets to a box so they last forever and come in a flat box for easy storage.
- It always seems that a few cookies in a batch don’t like to cooperate and come out of the oven with an irregular shape. If you use a metal spatula while the cookies are still hot you can gently push the back into a nice circular shape.
- These cookies freeze well. Allow them to cool completely on a cooling rack, then transfer to a ziplock bag or airtight storage container and freeze.
- For a wonderful dessert, serve these Peanut Butter Cookies with a bowl of ice cream, drizzled with this Ridiculously Easy Caramel Sauce or this fabulous, easy Butterscotch Sauce.
Thought for the day:
When Jesus spoke again to the people, he said,
“I am the light of the world.
Whoever follows me will never walk in darkness,
but will have the light of life.”
John 8:12
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- ½ cup cold butter 4-ounces 1 stick
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- ½ cup smooth peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups flour
- coarse sugar see types of raw sugar in Café Tips above in the post
-
Preheat oven to 350˚F degrees. Line two sheet pans with parchment paper for easy cleanup. Put about ½ cup coarse sugar in a shallow bowl, Set aside.
-
Place butter in a microwave-safe bowl and microwave on high for 30-45 seconds until butter is partially melted (see pic above).
-
Add sugars and egg and stir well. Add peanut butter and vanilla, stir until smooth.
-
Sprinkle the baking soda and salt evenly over the butter mixture and stir until well incorporated. Lastly, add the flour and stir just until smooth. The dough should be fairly stiff and easy to scoop and roll in balls. If it seems too soft, place the bowl in the refrigerator for 10-15 minutes.
-
Scoop dough in mounds then roll into balls and finally, roll in the prepared coarse sugar. Place about 2 inches apart on prepared pans. Bake for 13-18 minutes or until light golden. If baking both pans at the same time, rotate pans halfway through baking time. Remove from oven and transfer cookies to a metal rack to cool completely. Enjoy!!
See Café Tips above in the post for more detailed instructions and tips.
Glinda says
I have not made peanut butter cookies in forever. For whatever reason, I suddenly developed a craving for them this afternoon. So, of course, I turned to your recipe and it did not disappoint!. Crispy edges with a wonderful chewy, peanut buttery interior! So simple and easy yet delicious and satisfies that peanut butter craving. Thanks for sharing your recipe!
Lindsay @ The Café Sucre Farine says
That's great, Glinda! Thanks for letting us know!
Alice says
Plan to makes these for Christmas. Please send labels. Your labels are such an appreciated addition to your recipes. Thank you.
Chris Scheuer says
Sure, Alice!