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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.
Crinkly Crackly Peanut Butter Cookies
Ingredients
- 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
Instructions
- 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!!
Astrid says
Hi. How would I convert measurements to metric? Live in the land Down Under ☺️
Chris Scheuer says
Ah, I will do the conversion for you. Every now and then, I'm in a hurry and forget to convert. Don't hesitate to let me know if the metric measurements are not there, Astrid. I'll do it now, then all you have to do is click on the word "Metric" above the word INSTRUCTIONS in the recipe.
Astrid says
They are there (measurements) and they are perfect (biscuits) Might decrease salt but that is just personal taste.
Thank you ☺️
Chris Scheuer says
Yay! Thanks, Astrid!
Renee says
These look incredible. I'd love to have the printable so I can share with friends. Thanks so much for all you do...
Chris Scheuer says
You're welcome, Renee! We'll me happy to send the labels.
Linda Reimer says
Hi Chris ...These cookies look absolutely amazing and all your baked creations are so beautifully photographed for presentation! I'm sure these will be even tastier than they look and I love that they can also be made with almond butter! Just to say too that I really appreciate your 'thought for the day' included with your recipes.
The labels too are lovely, and I would appreciate receiving the PDF to be able to print.
Thanks so much ..and blessings!
Chris Scheuer says
Hi Linda, thanks for your kind words and encouragement. Sending the labels now. Hope you enjoy the cookies!
Jeanette says
I love your one bowl cookie recipes! I am excited to try the peanut butter.
I would appreciate the label template.
Thanks!
Chris Scheuer says
Thanks, Jeanette, the labels should be in your email shortly.
Marilyn says
Chris - I just ordered the crystal sugar and can't wait until it gets here so I can make your delicious cookies! Could I please get your label template so I can gift some to my friends, and of course there will be plenty made for my daughter and the grandkids (and me)! Thank you so much, Marilyn
Chris Scheuer says
Sounds like you're all set, Marilyn! I'll send the labels now. Enjoy!
Doran Richart says
Wow!! Just made them. The texture is PERFECT!!! And they’re the best looking peanut butter cookies I’ve ever made. Plus they taste great and are SO EASY!!! I got 16 cookies using my mid size scoop. Perfect for my hubby and I. Winner winner chicken dinner!! Thank you Chris!!
Chris Scheuer says
Yay! So happy you enjoyed them, Doran! 💕
Susan says
Greetings from Apex! Can't wait to bake a batch of these gorgeous cookies. MayI get the template for the labels please?
Chris Scheuer says
Greetings! Hope you enjoy them, Susan. The labels are on the way!
Vicki says
Would love to have the labels. Look forward to making these great looking cookies.
BTW..made your Strawberry Habanero Jam earlier this week. Oh my! Your jams are all delicious that I have made are all fabulous but this is absolutely my favorite followed closely by your Raspberry Meyer Lemon. Love making jams, jellies, and marmalades that are not "run of the mill" for gifting and your recipes never disappoint!
Thank you!
Chris Scheuer says
Sure, sending them now Vicki!
I love that you have enjoyed our jam recipes. We love that strawberry pepper jelly so much too!
Candace Richards says
Can't wait to try these cookies. My family loves PB cookies. Yes, please send the labels. What a great idea.
Chris Scheuer says
Awesome! I know they'll love these cookies! We'll get the labels off to you now, Candace.
Kathleen says
My 5 year old grandson loves peanut butter cookies.
These would be great to make with him.
May I please have the labels.
Thanks
Chris Scheuer says
That will be so fun! Sending the labels your way!
Barbara L Howard says
Recipe looks amazing and I can't wait to try it. Just bought the special sugar! Your other recipes have been great so I'll start with a 5 star 🙂 Please send me the PDF for the labels.
Thanks,
B
Chris Scheuer says
Sounds like you're all set, Barbara! The labels are on the way.
Leah says
These look delicious! Can't wait to try them!
Please send me the labels so I can package these to share with friends and family.
Leah
Chris Scheuer says
Sure! They should be in your emial, Leah!
G. Gower says
Can these be made with rice, oat or any other flour for wheat free?
Chris Scheuer says
I haven't tested these cookies with anything except all-purpose flour so I can't say for sure. Let us know if you try it!
Lois says
May I please have the labels for these cookies? I can hardly wait to bake them! Thank you for your ministry through cooking/baking.
Chris Scheuer says
Thanks for your kind words, Lois! We'll send the labels now!
Lois says
I just made two batches and may have to make a third because my husband keeps "testing" them for the company. They're delicious!!!!
Chris Scheuer says
Haha! Sounds like your husband and mine might have been made out of the same mold, Lois! 😂 Thanks so much for sharing your results!
Laurel Farnsworth says
These cookies look delicious! Can I please have the labels? Thank you so much!
Chris Scheuer says
Sure! Sending them now, Laurel!
Mary Parke says
Hi Chris,
Love, love your recipes. Thank you. One question—when you list calorie content, sodium mg, etc, does that mean per cookie? Many thanks, Mary Lynn
Chris Scheuer says
Thanks, Mary Parke! Yes, the calorie count is per serving which, in this case, would be per cookie.
Danette Hawthorne says
Please send me the labels. Can't wait to make them. Thanks!
Chris Scheuer says
Sending them now, Danette!
anne says
Just made these and they're delicious! Please send me the label info
Thanks!
Chris Scheuer says
Haha! You are so speedy, Anne! So happy you have already enjoyed them. The labels should be in your email shortly!
Yvonne says
I would love the PDF for the labels. These cookies are wonderful!
Chris Scheuer says
We'll send them now, Yvonne.
Janice Witman says
Love the one bowl easy recipes. Peanut butter is my husbands favorite cookie, so this is a sure win.
Chris Scheuer says
That is a win-win, Janice!
AnniePat says
Look absolutely mouth watering!! I look forward to making these for the grandchildren. I'll make them for myself with my homemade almond butter since I am allergic to peanuts. Please send the labels!
Chris Scheuer says
They will love these cookies, Annie. Almond butter will also work well. Sending the labels now!
Kay says
These look wonderful. Would love the label pdf Thank you
Chris Scheuer says
Thank you, Kay! We'll get them off to you now.
Joyce says
Could you send the labels along with instructions? Thanking you very much.
Chris Scheuer says
Sure! They're on the way!
Kathy says
Look delicious! Thanks in advance for the label.
Chris Scheuer says
You're welcome, Kathy! We'll send them now!
Cindy says
Please send the labels. These look so good!
Chris Scheuer says
Coming your way, Cindy! Enjoy!