Peanut Butter Crinkle Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
40 cookies
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Calories
162 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Peanut Butter Crinkle Cookies
Description
These cookies combine creamy peanut butter with softened butter and a blend of brown and granulated sugars, whipped until smooth and creamy. Eggs and vanilla extract provide richness and flavor. Dry ingredients including all-purpose flour, baking soda, baking powder, and salt are gradually incorporated to form a dough that is chilled to improve texture during baking.
The dough is portioned, rolled into balls, and coated in coarse turbinado sugar, which adds texture and a slightly crunchy sugar crust. Baking at 350°F yields cookies with a soft interior and crinkled surface. Cooling on the baking sheet allows them to firm up before serving.
These cookies hold their shape well and maintain moisture for several days, making them suitable for baking ahead and storing in an airtight container at room temperature.
Ingredients
- 1 cup butter softened, unsalted
- 1 cup peanut butter creamy
- 1 ¼ cups dark brown sugar firmly packed
- ¾ cup granulated sugar
- 2 egg room temperature preferred, large
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ¾ teaspoons salt
- ½ cup turbinado sugar for rolling (may substitute regular granulated sugar, coarse
Instructions
- Combine butter, peanut butter, and sugars and use an electric mixer to beat together until smooth and creamy.
- Add eggs and vanilla extract and stir until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- With mixer on low-speed, gradually add dry ingredients to wet, stirring until completely combined.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 24 hours.
- Once dough has chilled, preheat oven to 350F (175C) and line baking sheets with parchment paper, set aside. Measure out your coarse sugar in a small bowl.
- Remove dough from refrigerator and scoop by 1 ½ Tablespoon-sized scoops. Roll dough between your palms to make it smooth, then roll in coarse sugar until completely covered.
- Place cookie dough on baking sheet, spacing at least 2” apart.
- Transfer to center rack of 350F (175C) oven and bake for 9-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Notes
- Use creamy peanut butter rather than natural varieties to avoid separation in the dough.
- Chill the dough between 30 minutes and 24 hours for better texture and handling.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 162kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 122mg | 5% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 154IU | 3% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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