Old-Fashioned Chewy Peanut Butter Crinkle Cookies
User Reviews
4.6
Old-Fashioned Chewy Peanut Butter Crinkle Cookies
Description
These cookies combine peanut butter with softened butter, granulated and brown sugars, and vanilla, creamed together to create a smooth dough. Flour, baking soda, and optional salt are folded in gently. Because the dough is soft and limp, chilling it for at least two hours, up to five days, is necessary to prevent spreading during baking and to maintain the chewy texture. Before baking, dough balls are rolled liberally in granulated sugar, which forms a crackled crust as the cookies bake.
The cookies bake at 350°F and develop a soft interior with a slightly crispy, sugary outside. They keep well airtight at room temperature up to one week or can be frozen for longer storage. The dough also freezes well for baking fresh cookies later, allowing portion control and convenience.
Ingredients
- 1 egg large
- ½ cup peanut butter not natural or homemade, too runny, creamy
- ½ cup butter softened (1 stick, unsalted
- 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
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
- Store baked cookies in an airtight container at room temperature for up to 1 week for best texture.
- Unbaked cookie dough can be refrigerated for up to 5 days or frozen for up to 4 months, allowing you to bake small batches as needed.
- Chilling the dough before baking is essential to prevent spreading and to achieve the proper chewy texture with crinkled tops.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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