Old-Fashioned Chewy Peanut Butter Crinkle Cookies
User Reviews
4.6
138 reviews
Excellent
Old-Fashioned Chewy Peanut Butter Crinkle Cookies
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These soft peanut butter cookies are the peanut butter version of a molasses crinkle. They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor!
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Ingredients
- 1 large egg
- ½ cup creamy peanut butter not natural or homemade, too runny
- ½ cup unsalted butter softened (1 stick)
- ½ cup granulated
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- pinch salt optional and to taste
- granulated sugar for rolling
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Instructions
- To the bowl of a stand mixer (or large mixing bowl with electric mixer), combine egg, peanut butter, butter, sugars, vanilla, and beat on medium-high speed until smooth and creamed, about 4 minutes. Stop and scrape down the sides of the bowl.
- Add the flour, baking soda, optional salt, and beat on low speed until just incorporated, about 1 minute.
- Using a large cookie scoop, 1/4-cup measure, or your hands, divide dough into 12 equal-sized mounds. Roll the mounds into balls, and flatten just slightly. Dough is very soft, limp, and mushy so be gentle with it.
- Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake too thin, flat, and will spread far too much.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
- Dredge each mound dough through granulated sugar, coating liberally.
- Place dough mounds on baking sheet, spaced at least 2 inches apart. I bake 8 cookies per sheet; do not crowd because the cookies spread considerably.
- Bake for about 12 minutes (start checking at 10 minutes), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake because cookies firm up as they cool. If you’re an oven door watcher, the cookies begin crinkling about 9 minutes into baking, and the longer the bake, the more they crinkle and continue to do so as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition Information
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Serving
1
Calories
215kcal
(11%)
Carbohydrates
20g
(7%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
6g
Cholesterol
36mg
(12%)
Sodium
176mg
(7%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 215kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 176mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
138 reviews
Excellent
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