Crinkly Crackly Peanut Butter Cookies
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!
Servings: 24
Calories: 124kcal
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!!
Notes
See Café Tips above in the post for more detailed instructions and tips.
Nutrition
Calories: 124kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 172mg | Potassium: 54mg | Fiber: 1g | Sugar: 9g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
