These are the softest Peanut Butter Crinkle Cookies!! They have a perfect balance of sweet and salty, just like a good peanut butter cookie should. They bake up tender and soft in just 12 minutes with all the crinkle cracks around the edge and top.
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You start with a traditional peanut butter cookie dough, roll it in sugar and then press it with the bottom of a glass or measuring cup.
If you like a little chocolate added to your peanut butter cookie you will also love this Peanut Butter Chocolate Star Cookie recipe!
Ingredient Tips
If you have a well stocked baking cabinet you can make these cookies! You will need the traditional cookie dough ingredients like sugar, brown sugar, all purpose flour, baking soda, an egg and vanilla.
You will also need creamy peanut butter. For this recipe I recommend using a traditional peanut butter, not one of the “natural” nut butters that need to be stirred together.
Skippy, Jif or a store brand will work just fine in this Peanut Butter Crinkle Cookie!
Step By Step How To
Super simple instructions to follow and your cookies turn out soft and delicious:
- Cream the butter, peanut butter, sugar, and brown sugar together for about 2 minutes.
- Add the egg and vanilla.
- Sift or whisk together the flour, baking soda and kosher salt. Mix into the cookie dough.
- Roll heaping tablespoons of cookie dough into a ball. Then roll in sugar.
- Smash down to about ½ inch thick.
- Bake at 350 for 12 minutes.
- Cool on the baking sheet.
Storing
These cookies keep really well. Store them at room temp in an air tight container for up to a week.
Freezing
You can also freeze baked Peanut Butter Crinkle Cookies. Simply let them cool all the way and then place them in a freezer safe bag or container.
They will keep for about 3 months in the freezer. Thaw at room temp before serving.
Baking Frozen Cookie Dough
You can absolutely freeze the raw cookie dough!
Roll into balls and then place all on one baking sheet. Let them freeze for about 2 hours and then pop into a freezer safe baggie. Keep for about 3 months.
To bake: place the frozen cookie balls on the baking sheet, bake for about 14-16 minutes.
Recipe Tips
Preheat the oven while you make the peanut butter cookie dough.
Crack the egg into a separate bowl to ensure there are no shells in the dough.
Sift the dry ingredients together onto a piece of parchment paper and then pick it up like a funnel. This is an easy way to get the dry ingredients into the mixing bowl.
Use parchment paper or a reusable silpat to ensure your cookies are perfectly golden on the bottom.
Let the cookies cool on the baking sheet, this will provide a little carry over cooking and make sure they are SUPER SOFT but not falling apart!
If you are baking in batches, pop the remaining dough in the fridge until you need it.
More Peanut Butter Treats
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Softest Peanut Butter Crinkle Cookie Recipe
Equipment
- Parchment paper or silpat
Ingredients
- ½ cup butter - softened
- ½ cup creamy peanut butter - -Use regular peanut butter, not the stir kind. Jif, Skippy or store brand are great.
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup sugar - for rolling cookies
Instructions
- Preheat oven to 350°. Prepare a baking sheet by lining with parchment paper or reusable silpat.
- In a stand mixer with the paddle attachment or a hand mixer, cream the softened butter, peanut butter, white sugar, and brown sugar, until they are fluffy and completely combined, about 2 minutes.½ cup butter, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar
- Mix in the egg and vanilla extract.1 egg, 1 teaspoon vanilla
- In a separate bowl sift together the flour, salt, and baking soda.Pro Tip: sift the dry ingredients together on a piece of parchment paper and then pick it up like a funnel to easily pour the dry ingredients into the mixing bowl1 ½ cups all purpose flour, ½ teaspoon salt, 1 teaspoon baking soda
- Add the flour mixture to the butter mixture a little at a time, just until it is combined.
- Roll the cookie dough into balls (a heaping tablespoon each) and then toss in the sugar to coat. Place on the prepared baking sheet. Using a measuring cup or glass smash the cookies down to about ½ inch thick- see photo.
- If baking in batches place the remaining dough in the fridge while each batch bakes. If the dough gets crumbly use the heat of your hand to roll the cookie balls, it will help the dough stick together.
- Bake for 12 minutes.Let the cookies cool on the baking sheet.
Baking from Frozen
- You can freeze the dough balls, then bake FROM FROZEN, at 350 for about 14-16 minutes.
Storing
- Store cookies in an air tight container at room temp for a week.
Freezing
- You can freeze the peanut butter cookies in a freezer safe container for up to 3 months. Thaw at room temp before serving.
WANT TO SAVE THIS RECIPE?!
I’ll email this recipe to you, so you can come back to it later!
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