Crinkly Crackly Peanut Butter Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
24
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Calories
124 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Crinkly Crackly Peanut Butter Cookies
Description
The Crinkly Crackly Peanut Butter Cookies start by partially melting cold butter and mixing it with granulated and brown sugars along with egg, peanut butter, and vanilla to create a smooth dough. Baking soda, salt, and flour are then incorporated, forming a fairly stiff dough that can be chilled if too soft for shaping. Rolling dough balls in coarse sugar just before baking gives the cookies their distinctive textured exterior. Baking at 350°F for 13-18 minutes produces cookies with light golden color and a balance of crisp edges and tender centers.
Cooling on a metal rack prevents sogginess. These cookies bring together traditional peanut butter flavor and texture with the added crunch of sugar coating.
Ingredients
- ½ cup butter 1 stick, cold, 4 ounces
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 egg large
- ½ cup peanut butter smooth
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cups flour
- sugar see types of raw sugar in Café Tips above in the post, coarse
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
- Partially melt cold butter for easier mixing and a richer texture.
- If dough is too soft to handle, refrigerate for 10-15 minutes before shaping.
- Roll dough balls in coarse sugar to achieve the signature crackly cookie surface.
- Bake on parchment-lined sheets, rotating pans if baking multiple trays for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 7mg | 2% |
| Sodium | 172mg | 7% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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