Crunchy Peanut Butter Cookies Recipe

Crunchy Peanut Butter Cookies Recipe: A Great Addition for the Cookie Jar

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 these crunchy peanut butter cookies.

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This crowd pleasing 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.

Tips for Making the Perfect Crunchy Peanut Butter Cookies

• Ingredients:
  • 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.

• Making the Peanut Butter Cookie Dough:
  • Sift or whisk together the flour, baking powder and baking soda. 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 the Cookies:
  • 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!

Crunchy Peanut Butter Cookies

This recipe produces a cookie with a crunchy exterior, a soft interior and oozes peanut-butter goodness!

5 from 25 votes

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Course Dessert

Servings 18

Equipment

• 2 Cookie Sheet Pans Lined with a Silpat or parchment paper
• 1 Hand Mixer or
• 1 Stand Mixer

Ingredients

  

1x2x3x

• 150 Grams All-Purpose Flour (1 ¼ Cups)
• ½ teaspoon Baking Soda
• ½ teaspoon Baking Powder
• ½ teaspoon Salt
• 115 Grams Butter, Room Temperature (½ cup or 1 four-ounce stick)
• 100 Grams Granulated Sugar (½ Cup)
• 105 Grams Light Brown Sugar (½ Cup)
• 1 Large Egg Room Temperature
• 112 Grams Crunchy Peanut Butter (½ Cup)
• 170 Grams Chocolate Chips, Bittersweet (1 Cup)
• 100 Grams Granulated Sugar (for coating cookies before baking) (½ Cup)

Instructions

 

• In a medium bowl, whisk together flour, baking soda, and baking powder. 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 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 Silpat.
• 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

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