These crisp peanut butter cookies are old-fashioned style with crunchy, crumbly edges and soft-baked centers.
Peanut butter lovers rejoice! This cookie is for you.
I made a huge batch of these classic cookies for the weekend. These peanut butter cookies will melt in your mouth. The edges are chewy, the centers are soft, the tops are crinkly.
This is a super basic recipe. A classic cookie, holding a top spot near chocolate chip cookies and sugar cookies. No frills, nothing fancy. No candy bar pieces, gooey caramel, chocolate chips, or sprinkles to take away from the massive peanut butter flavor. Trust me, you won’t miss any of that stuff! Just pure peanut butter. By the way, if you want EXTRA peanut butter flavor, you must make these very peanut butter cookies. Twice the peanut butter!
Today’s cookies are large with crisp crunchy edges and soft-baked centers. For a smaller cookie that’s completely soft, I recommend my regular peanut butter cookies. That dough serves as the base for other favorites like peanut butter blossoms and peanut butter chocolate swirl cookies.
The most important part of today’s recipe? Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it’s not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection. I recommend chilling the dough for at least 3 hours.
Crispy Peanut Butter Cookies Recipe
Ingredients You’ll Need
Instructions
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and peanut butter and mix on high until combined. Set aside.
- In a separate bowl, toss the flour, baking soda, baking powder, and salt together. Add to the wet ingredients and mix on low until combined. Dough will be thick, yet very sticky. Cover dough tightly and chill for at least 3 hours (and up to 2 days) in the refrigerator.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll balls of dough (about 1.5 Tablespoons or 27-30g of dough per cookie) and roll into granulated sugar. Place 2 inches apart on the baking sheets. Press fork into the tops to create the criss-cross pattern. Bake for 12–13 minutes or until very lightly browned on the sides. The centers will look very soft and undone. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
You may also like...
