These Peanut Butter Crinkle cookies are the cookies I give when I love someone :). The best and Easiest Peanut Butter Cookies you will ever make! Crackly on the outside and creamy in the middle!
This is my third batch of Peanut Butter Crinkles in three weeks. I’m getting to the point where I can make these without the recipe. I love that when that happens!
Remember those classic peanut butter cookies, the kind we had as kids….with the little fork criss crosses on them? They were pretty crumbly, and sometimes darn right dry. But these beauties are chewy and crackly and crunchy and perfect. I’m highly descriptive when it comes to my cookies!
Ingredients to make Peanut Butter Crinkle Cookies:
- peanut butter – smooth regular old PB will do. I use Jif.
- white granulated sugar
- brown sugar
- baking soda
- Turbinado sugar – sometimes called sugar in the raw
Can I double this recipe?
Yes, in fact I’d double them and freeze the dough I don’t use for up to three months! Hover over the ‘serving size’ in the recipe card and a slider will pop up. Adjust the serving size easily from there!
If you like your cookies , we got em for ya!
- Molasses Crinkles Cookies
- Mrs Fields Style Cookies
- Double Chocolate Cookies with Sea Salt
- Soft Ginger Cookies
If you love someone, make them cookies!
Kathi & Rachel
Peanut Butter Crinkle Cookies
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1/2 cup butter softened
- 1/2 cup smooth peanut butter (just regular peanut butter not the stir up kind. I use Jif)
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- raw granulated sugar for rolling cookies
- Preheat oven to 350 degrees
- Prepare baking sheet with parchment, silpat or spray with non-stick spray.
- Using an electric mixer, combine sugars, butter, egg, peanut butter and vanilla until well combined.
- Add flour, baking soda and salt to wet ingredients.
- Mix for about 3-4 minutes scraping down the sides a time or two.
- Shape teaspoonfuls of dough into round balls. Roll in sugar and place on lined baking sheet.
- Bake for 13-15 minutes or until slightly firm to the touch and crackly.
- Cool 5 minutes before removing from baking sheet to cool completely.
I double the cookie dough batch and freeze the other half. Wrap in parchment and in a ziploc bag. Thaws out beautifully at room temp.