|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||2%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Peanut butter cookies are a perennial favorite, and a comfort food cookie if ever there was one. Most of the time, peanut butter cookie recipes call for creamy, but these go a slightly different texture. These peanut butter cookies are made with chunky peanut butter, which provides a bit of an unexpected crunch. The cookies, however, are still soft and chewy and possess the signature, nostalgic ridges made with the tines of a fork.
If you don't have crunchy peanut butter, you can use regular creamy peanut butter instead. And you can decide which peanut butter is the best. Use whatever your favorite brand is, make your own, or even use another nut butter, such as almond.
“The humble peanut butter cookie cannot be underestimated, these guys taste great! Watch the baking time carefully, they’ll seem like they need more time, but the bottoms will burn if you’re not careful.” —Noah Velush-Rogers
1/2 cup granulated sugar, more as needed
1/2 cup packed light brown sugar
1/2 cup unsalted butter, or margarine
1/2 cup crunchy peanut butter
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups (6 1/2 ounces) all-purpose flour
1/2 teaspoon fine salt
1/2 teaspoon baking soda
Gather the ingredients.
Position 2 racks in the upper and lower parts of the oven and heat to 400 F (200 C/Gas 6).
In a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, cream the sugars with the butter and crunchy peanut butter until light and fluffy.
Beat the egg and vanilla into peanut butter mixture until smooth and well blended.
In a separate bowl, combine the flour, salt, and baking soda.
Gradually blend flour mixture into creamed ingredients.
Using lightly floured hands, shape the peanut butter cookie dough into 1-inch balls and place 2-inches apart on parchment-lined (or ungreased) cookie sheets.
Dip a fork in flour and press it into the balls of dough, making a criss-cross design and flattening the cookies slightly. Dip the fork in the flour after each press. Dust each cookie with additional granulated sugar, if desired.
Bake until the cookies are lightly browned around edges, about 7 minutes.
If you need to make this recipe gluten free, try using a gluten-free flour blend suited for baking. Look for one that contains xanthan gum. Otherwise, you can try this recipe for gluten-free peanut butter cookies, which contains no flour at all.
How to Store and Freeze Crunchy Peanut Butter Cookies
These cookies will keep in a covered container for several days. If they become a little stale, you can always microwave them briefly to soften them up again.
You can also freeze the dough balls before you bake them. Simply transfer them to a rimmed baking sheet lined with parchment or waxed paper, and leave them in the freezer until frozen. Then, transfer to a zip-close plastic bag and bake at the recommended temperature for the recipe, adding on a minute or two.
How Do You Make Peanut Butter Cookies Less Crumbly?
If a peanut butter cookie is crumbly, it means it doesn't have enough moisture, possibly because there isn't enough fat or there is too much flour—or some combination of both. These cookies have adequate moisture from the brown sugar and egg, along with the fat in the peanut butter and butter.