Peanut Butter Crinkle Cookies
Crinkle cookies are a holiday classic that belong in your Christmas cookie exchange. These Peanut Butter Crinkle Cookies are modified from the classic chocolate version, but may just become your new favorite.
Servings: 16
Calories: 177kcal
Equipment
- electric hand mixer
- Mixing Bowl
- Small bowl
- Measuring cups and spoons
- parchment paper
- Baking sheet
- Cookie scoop
Ingredients
- 1 cup brown sugar
- 6 tbsp butter softened
- 1/2 cup creamy peanut butter
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For coating
- 1/4 cup white sugar (or powdered sugar) for coating
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, add brown sugar and softened butter. Beat together until fully combined.
- Add in the egg, vanilla extract, and peanut butter (tip: spray the measuring cup with cooking spray prior to measuring. This will allow it to slide out of the measuring cup easily). Beat the peanut butter and egg together until well combined.
- Pour all of the dry ingredients (flour, baking soda, baking powder, and salt) into the bowl and again beat together until everything is well combined.
- In a separate bowl, add the cane sugar. Use a cookie scooper to scoop even sized cookie dough bars. Gently roll them in the cane sugar and place them on the parchment paper lined cookie sheet.
- Prior to baking, use the bottom of a glass cup or flat surface to gently press the cookies (this will help with the crinkle factor).
- Bake for 10-12 minutes or until edges of the cookies turn golden brown. Give the pan a little slam on the counter - this will encourage the cracks to form around the edges.
- Slide/pick up the parchment paper off the pan and onto the counter to cool the cookies immediately. Enjoy!
Video
Notes
For best results, use creamy peanut butter. Natural or crunchy peanut butter will separate.
These can be stored in an airtight container either on the counter or in the refrigerator if you like a chewy, chilled cookie. In your storage container, add a piece of bread (I like to use the end piece of a loaf). The cookies will draw out the moisture from the bread and keep your cookies soft.
If your sugar coating "disappeared" you likely didn't use enough. Coat the dough balls thoroughly! You can also choose to use powdered sugar if you'd like.
Nutrition
Serving: 1cookie | Calories: 177kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 210mg | Potassium: 71mg | Fiber: 1g | Sugar: 14g