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Chewy Peanut Butter Crinkle Cookies

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  • Author: Elizabeth Buuck
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes + Chill Time
  • Yield: 18 Cookies 1x


Classic peanut butter cookies made even better with the perfect crisp edge, chewy soft center, and rich peanut butter flavor.


  • 1/2 C (113 g) Salted Butter, at room temperature
  • 1/2 C (125 g) Creamy Peanut Butter
  • 3/4 C (165 g) Dark Brown Sugar
  • 1/4 C (55 g) Granulated Sugar
  • 1 Lg Egg, at room temperature
  • 1 tsp Pure Vanilla Extract
  • 1 1/4 C (155g) All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Coarse Sugar for rolling


  • In the bowl of a stand mixer, cream the butter, peanut butter, dark brown sugar, and granulated sugar for 5 minutes or until light in color and fluffy in texture.
  • Add the egg and vanilla and mix for an additional 2 minutes.
  • Add the flour, baking powder, and baking soda and mix until just combined.
  • Cover the dough and chill for at least 1 hour, up to overnight.
  • When ready to bake, preheat the oven to 350 and line 2 cookie sheets with parchment paper.
  • Portion the dough into cookies by scooping a heaping TBSP of dough into your hands and rolling into a ball.
  • Roll the dough balls in coarse sugar for extra crunch. 
  • Arrange on prepared baking sheet leaving room for the cookies to spread a bit.
  • Bake at 350 for 9-10 minutes, or until the edges are set but the middles are still slightly wet.
  • Remove from oven and bang the cookie sheet on the counter 4-5 times to help flatten the cookies a bit and to create the crinkled tops. Use a rubber spatula to scoot any runaway edges back into place.
  • Allow the cookies to cool on the hot baking sheet for 2-3 minutes, then transfer to a cooling rack.