Craving a Crunchy Peanut Butter Cookie? This recipe is just what you need! These cookies have a crispy outside, a soft and chewy center, and are packed with rich, peanut buttery flavor. Let them cool for a few minutes after baking, pour yourself a cold glass of milk, and dig in. You’re gonna love every bite!
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Why you will love this recipe
This crunchy peanut butter cookie recipe is a total crowd-pleaser and super easy to make—you probably already have everything you need in your pantry. Rolling the dough in sugar before baking gives the cookies their signature crispy edge, so don’t skip that step!
Ingredients
You need the following ingredients to make these crunchy peanut butter cookies:
- All-purpose flour, baking soda and baking powder
- Peanut butter - use either crunchy or creamy peanut butter for this recipe. If you're using natural peanut butter, make sure to stir well first so the oils are fully mixed in.
- Egg and unsalted butter - bring both of these ingredients to room temperature before starting the recipe
- Vanilla extract - use pure vanilla extract (not imitation vanilla)
- Brown sugar and granulated sugar
- Chocolate chips - Bittersweet chocolate chips are mixed in at the end, but they’re optional. You’ll still get a delicious, peanut buttery cookie even without the chocolate.
Cookie dough tips
- 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 mixing the butter and sugars together. A hand mixer may also be used – it will just take a little longer.
- Chill the finished cookie 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.
- Make sure to roll the entire cookie dough ball in sugar before baking—this step is key for getting that super-crunchy top we're 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:
I hope you enjoy these crunchy peanut butter cookies as much as my family and friends have over the years!
📋 Recipe
Crunchy Peanut Butter Cookies Recipe
Equipment
- 2 Cookie Sheet Pans Lined with parchment paper or a silicone baking mats
- 1 Stand Mixer or hand mixer
- Bowls, measuring cups and spoons
- Fork
Ingredients
- 1 ¼ Cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt (optional)
- 1 teaspoon Pure Vanilla Extract
- ½ Cup Unsalted Butter Softened
- ½ Cup Granulated Sugar
- ½ Cup Light Brown Sugar
- 1 Large Egg Room Temperature
- ½ Cup Peanut Butter creamy or crunchy
- 1 Cup Chocolate Chips, Bittersweet
- ½ Cup Granulated Sugar for rolling cookies in before baking
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder and optional salt. Set aside for later.1 ¼ Cups All-Purpose Flour, ½ teaspoon Baking Soda, ½ teaspoon Baking Powder, ½ teaspoon Salt (optional)
- Using a stand mixer with the paddle attachment, begin mixing the butter, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed. Note - a hand mixer may also be used.½ Cup Unsalted Butter, ½ Cup Granulated Sugar, ½ Cup Light Brown Sugar
- Add the egg and vanilla to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.1 Large Egg, 1 teaspoon Pure Vanilla Extract
- Add peanut butter to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.½ Cup Peanut Butter
- Add the flour mixture and mix on low speed until combined.
- Stir in chocolate chips by hand.1 Cup Chocolate Chips, Bittersweet
- Wrap the dough and place in refrigerator for approximately 30 minutes or until chilled.
- Preheat oven to 350℉ (180℃)
- Prepare 2 baking sheet pans by lining with parchment paper or a silicone baking mats.
- Using a small cookie scoop (approximately 1 ½ tablespoons per cookie) form balls of cookie dough and roll in granulated sugar.½ Cup Granulated Sugar
- Place the dough on prepared baking pans, 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.
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!