Peanut Butter Crinkle Cookies

Is it just me, or is a good old fashioned cookie seriously underrated these days? I see so many cookies that have candy stuffed inside with 3 different layers of toppings. There is nothing wrong with those cookies by any means, I could drool all over those candy stuffed cookies all day. But I also love a simple, no fuss cookie.

This peanut butter cookie recipe has been a family favorite since the first time I made them. They are so, so soft and chewy and I can’t stop eating them, which is why I don’t make them very often. The last go around I had to share with our new neighbors because I knew they were too good to keep in the house and I think I made myself a new friend. You really can’t go wrong here.

Peanut Butter Crinkle Cookies. Chewy and gooey cookies.
Or maybe you won’t want to share. Maybe you’ll hide in a locked closest and keep them all to yourself, which I have been known to do. There’s no shame in that. I won’t even ask to join you. We all need moments alone with our cookies, especially cookies this addicting.

Peanut Butter Crinkle Cookies

I love how the sweetness of the sugar blends perfectly in with the salty-sweet peanut butter. It swirls around your mouth and leaves you craving more.

Peanut Butter Crinkle Cookies. Makes so many cookies, you'll HAVE to share and everyone will love you.

Peanut Butter Crinkle Cookies

Yield: 2 1/2 dozen


  • 1 cup butter, room temperature
  • 1 cup peanut butter
  • 1 cup brown sugar + more for dipping
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt


  1. In a large bowl, mix together butter, peanut butter, sugar, and brown sugar, until light and fluffy, about 2 minutes.
  2. Add vanilla and eggs
  3. In a separate bowl mix together flour, baking soda, and salt. While mixing, slowly add dry ingredients to the peanut butter mixture.
  4. Chill dough for about 10 minutes.
  5. Pour about a 1/2 cup of sugar into a small bowl.
  6. Shape cookie dough into 1 inch balls, and coat with sugar. Place on an un-greased cookie sheet, about 2 inches apart.
  7. Bake at 350 for 7-10 minutes. I like to take them out before they look all the way done and let them finish cooking on the cookie sheet out of the oven. Just leave them on the cookie sheet until you can pick them up with a spatula, with out them falling apart.
  8. Finish cooling on a cookie rack and eat your heart out.

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