This recipe produces a cookie with a crunchy exterior, a soft interior and oozes peanut-butter goodness! Let these cookies cool slightly after coming out of the oven, grab a glass of cold milk and enjoy.
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Why you will love this recipe
This crowd-pleasing peanut butter cookie is quick to make and chances are you already have the ingredients in your panty. This cookie is a classic for a reason! The crispy exterior comes from rolling the cookie in sugar prior to baking so don’t leave this step out.
Ingredients
You need the following ingredients to make these crunchy peanut butter cookies:
- The question is whether to use chunky or creamy peanut butter. This is a personal choice and my choice is chunky! The more texture in a cookie - the better!
- I recommend using natural peanut butter when making this recipe. A natural peanut butter does not have the added emulsifiers, hydrogenated oils and sugars than a 'regular' peanut butter. These additives can cause a bland cookie.
- Bittersweet chocolate chips are folded into the cookie dough as the last step of the mixing process. These are optional and you will still have a mouth-watering cookie without the chocolate.
Cookie dough
- Sift or whisk together the flour, baking powder, baking soda and optional salt. All ingredients need to be well distributed throughout the cookie dough.
- A stand mixer works best when creaming fats and sugars together. A hand mixer may also be used – it will just take a little longer.
- Chill the dough for at least 30 minutes prior to baking. This will help the cookies maintain their shape and make it easier to roll in sugar prior to baking.
Baking tips
- After chilling the dough, use a small cookie scoop (approximately 1 ½ tablespoons per cookie) to form balls of cookie dough and roll in granulated sugar. The cookie should be completely rolled in the sugar to form the super-crunchy cookie top we are going for.
- Flatten the cookies slightly with a dinner fork before baking - who doesn't love the signature crisscross pattern on a peanut butter cookie!
Storage
After the peanut butter cookies are completely cooled, place in an airtight container. Store at room temperature for up to 4 days. Alternatively, wrap well and freeze for up to 2 months.
More peanut butter desserts
Love peanut butter and want more dessert recipes with it? Check out the following:
📋 Recipe
Crunchy Peanut Butter Cookies Recipe
This recipe produces a cookie with a crunchy exterior, a soft interior and oozes peanut-butter goodness!
Equipment
- 2 Cookie Sheet Pans Lined with parchment paper or a silicone baking mat
- 1 Hand Mixer or
- Bowls, measuring cups and spoons
Ingredients
- 1 ¼ Cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt (optional) Use salt only if you wish for a sweet and salty cookie
- 1 teaspoon Pure Vanilla Extract (optional)
- ½ Cup Unsalted Butter Softened
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- 1 Large Egg Room Temperature
- ½ Cup Crunchy Peanut Butter
- 1 Cup Chocolate Chips, Bittersweet
- ½ Cup Granulated Sugar (for coating cookies before baking)
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder and optional salt. Set aside.
- Using a stand mixer with the paddle attachment, begin creaming the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed.
- Add the egg and optional vanilla to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
- Add peanut butter to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
- Add the flour mixture and mix on low speed until combined.
- Stir in chocolate chips by hand.
- Wrap the dough and place in refrigerator for approximately 30 minutes or until chilled.
- Preheat oven to 350°
- Prepare 2 baking sheets by lining with parchment paper or a silicone baking mat.
- Using a small cookie scoop (approximately 1 ½ tablespoons per cookie) form balls of cookie dough and roll in granulated sugar.
- Place the dough on parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
- Lightly flatten each cookie using a dinner fork.
- Bake cookies for 10 - 12 minutes, or until tops and edges of cookies are browning.
- Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Video
Notes
After the peanut butter cookies are completely cooled, place in an airtight container. Store at room temperature for up to 4 days. Alternatively, wrap well and freeze for up to 2 months.
Nutrition
Calories: 247kcalCarbohydrates: 31gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 24mgSodium: 85mgPotassium: 133mgFiber: 2gSugar: 21gVitamin A: 178IUCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
Beth says
These cookies are so delicious! I love the extra texture that using the crunchy peanut butter gives them.
Maryanne says
Love crunchy peanut butter and love this Crunchy Peanut Butter Cookie recipe. Thanks for sharing.
Dionne says
I could eat these cookies ALWAYS! I mean, they are so tasty and just perfect for my liking. Thank you!
Kechi says
Thanks for all your recommendations, I made this last weekend using natural peanut butter, and it made a whole lot of difference! Kids loved them!
Ieva says
Yum! Jus made these, and cannot stop eating them (on my 5th cookie right now!). Great crisp texture, and all the peanut flavour! Superb!
Shelly says
I made this last night and they were delicious! Loved the peanut butter and chocolate combo, perfect!
dessertswithstephanie says
Shelly, Thanks for reviewing the recipe! So happy you enjoyed these cookies.
Kate says
I loved the crisp texture. We used some of them to make ice cream sandwiches! So good.
dessertswithstephanie says
Thanks, Kate. Ice cream sandwich cookies are the best for this summer heat!
Rob says
Wonderful recipe! The contrast between the chocolate and peanut butter is perfect!
DJ says
I made these with whole wheat flour. They came out grand.
Lindsay says
I've made these a few times and they're absolutely perfect each time. Great recipe!
Jessica Formicola says
I made these cookies last night and they turned out perfectly! So delicious!
dessertswithstephanie says
Thank you for your feedback!
dessertswithstephanie says
So kind of you to let me know!
Sandy says
Crazy crunchy peanut butter cookies ?
Darleen says
I've only made soft peanut butter cookies before. This is my new go to recipe - really yummy.
GransPeope says
Love the crunch on these cookies! Easy to make and easier to eat.