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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.
- 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
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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.
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Place butter in a microwave-safe bowl and microwave on high for 30-45 seconds until butter is partially melted (see pic above).
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Add sugars and egg and stir well. Add peanut butter and vanilla, stir until smooth.
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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.
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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.
Erika says
I would love a PDF copy of the labels; how adorable! These cookies sound so good; I might try them tonight, as I have all of the ingredients.
Chris Scheuer says
Sure, Erika! Enjoy!
Elaine says
I just discovered your website..really love your recipes! Plan to make these cookies for my grandsons, would love the label, thank you!
Chris Scheuer says
Thanks, Elaine! We will send them now!
Mimi says
Please would you send me the labels. I would love to gift these cookies.
Chris Scheuer says
Sure, Mimi!
Barbara says
Thank you so much for sharing your delicious peanut butter cookie recipe as well as the “Thought for the Day” and “Inspirational Music” link…makes my heart smile! I would love to have the cute little gift labels… such a special touch! Thanks again for your kindness!
Chris Scheuer says
Thanks, Barbara!💕 We will send the labels now.
Carleen says
I made these yesterday and like all your recipes they were delicious. I plan to try substituting Specloos Cookie Butter or even almond butter to see how they turn out
Chris Scheuer says
Awesome! Thanks, Carleen!
June C Meredith says
Do you think I could use crunchy peanut butter? Always love your recipes!
Chris Scheuer says
Yes! Crunchy peanut butter will be delicious!
melona will says
I made the crinkly crackly peanut butter cookies. I would love the labels emailed to me :). So a few tips. My cookies taste delicious but they are thinner than the pictures. I am thinking because the dough was very soft next time I will do like the recipe says and chill the dough for 15 minutes. Also, as a new baker I was a little confused with the directions. I wasn’t sure where and when to add the butter. Do you add the butter to the sugars right away? I added the butter after the peanut butter and vanilla. Wasn’t sure . I also wasn’t sure if I should press down on the balls before cooking and I didn’t so glad I left them in balls. The coarse sugar makes them delicious don’t leave that step out. I will make again
Chris Scheuer says
Hi Melona, you melt the butter as directed in the recipe and then add the sugars, egg, etc.
No need to press down the balls before baking, you did things just right!
Christine Rudolph says
Sooooooo delicious! Making again for a family gathering and would love to get the labels! Thank you, Chris
Chris Scheuer says
Sure, Christine!
Ruth Simpson says
Would love the labels for the peanut butter cookies! I am confused about one thing...the recipe says 30 minutes bake time, but also says bake 15 to 18 minutes? Which is right?
Chris Scheuer says
Hi Ruth, you'll be baking two pans of cookies for around 15 minutes each for a total of 30 minutes. We will send the labels to you! Enjoy!
Brigida says
Hi Chris,
These cookies sound delicious, cant wait to try them. I have a few cookie monsters in my neighbourhood who would love these cookies, can I please have the labels. Thank you
Brigida
Chris Scheuer says
Sure, Brigida! Enjoy!
Tammy says
These sound so good I can’t wait to try them! And would love the label so I can share them with style😊. Thanks so much for so many great recipes Chris!
Chris Scheuer says
Thanks, Tammy! We will send the labels now!
Deb says
Ooooh Yummy 😋
Chris Scheuer says
Thanks, Deb!
Laura Padilla says
These look delicious. I have made the Coconut Pecan Toffee Cookies and those are to die for. I've also made the Slow Roasted Tomato Ancient Grain Salad and that was so delicious.
So if you could please send labels.
Thank you!
Chris Scheuer says
Thanks so much, Laura! We will send them now!
Debbie says
I love your shortbread cookies so I need to give this recipe a try. I would love the label, please. Thank you.
Chris Scheuer says
We will send them, Debbie!
velia says
I made these wonderful, delicious cookies of yours, they are so easy and quick to make, they will become a staple in my pantry.
Perfect size and thank you for such delights.
Chris Scheuer says
I'm so happy to hear that, Velia!
Melanie says
I made these yesterday....easy and delicious! Please send me the pdf for the label. Thanks so much!
Chris Scheuer says
Thanks so much, Melanie! We will send the labels now!
Nancy says
Crinkly...yes! Crackly...yes! Crystal platter worthy...absolutely!! Quick, easy, pretty, peanut buttery, but mostly just flat out delicious!! Please send label as these cookies must be shared with neighbors. And 15 minutes were the perfect time for chewy inside but crispy edges. Thank you !
Chris Scheuer says
Thanks so much for letting us know, Nancy! We will send the labels now.
Andree Jackman says
Love this cookie recipe. Please send labels. Thank you very much!
Chris Scheuer says
Sure, Andree!
Diana van Oirschot says
Thank you for posting this recipe, will be trying later right for test run as baby shower favors. And yes, could I please have the labels to print off! Thank you so much in advance!
Chris Scheuer says
These would be great for a baby shower, Diana! We will send the labels now!
Sherry says
Just made a batch of these and they are delicious! They are quick and easy to make and did I mention that they are delicious! Please send the labels. Thanks!
Chris Scheuer says
Yay! Thanks for letting us know, Sherry!
Jeanie says
Labels, please! This recipe is going in my file Gifts from my Kitchen. I will be making these cookies for family and friends. Thank you Chris
Chris Scheuer says
Sure, Jeanie!
Bonny says
Can't wait to make these! I'm sure this recipe is as amazing as your others! Please send labels. Thank you!
Chris Scheuer says
We will send them now, Bonny!
Ali says
These look and sound delicious! I would love the labels <3
Thanks!
Chris Scheuer says
Sure, Ali!
Krina says
These sound amazing! I can’t wait to make them. Please send me the labels. Thanks, Chris!
Chris Scheuer says
Sure, sending them now Krina!
Kristi De says
These are DELICIOUS! I have a favorite peanut butter cookie recipe which I still think is top notch. These are elegant, whereas mine are rough with the crisscross pattern; memories of Mom and Grandma in the kitchen. These are so pretty with the turbinado sugar I used. I'll make both, but I love the crispy/crunchy outside and soft, moist center. These will be my "fancy" peanut butter cookies. Wow! This recipe is a keeper!
Chris Scheuer says
So awesome that you already made them, Kristi! I love that you call them your "fancy" cookies 💕