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
- 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
- 2 Cookie Sheet Pans Lined with a Silpat or parchment paper
- 1 Hand Mixer or
- 150 Grams All-Purpose Flour (1 ¼ Cups)
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp 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)
- 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.