Crunchy Peanut Butter Cookies
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Crunchy Peanut Butter Cookies are crispy, crunchy and delicious. Simple to make and full of flavor, these cookies make the best peanut butter treat!
Crunchy Peanut Butter Cookies
If you love peanut butter recipes, then do I have a delicious recipe for you!
If you’re anything like me, my love for all things peanut butter runs deep. From these Peanut Butter and Jelly Muffins, that No Bake Peanut Butter Cup Cheesecake, and this Pumpkin Peanut Butter Bread, I love it all.
And peanut butter cookies recipe is one of my all-time favorites. Which is why these crisp peanut butter cookies are on my top list. With a nice, crispy crunch on both the outside and inside, these cookies are just about the best around.
Did I mention how easy these cookies are to make? Just a handful of ingredients and minimal prep time means you’ll be devouring these crunchy peanut butter cookies in no time.
Ingredients in Crunchy Peanut Butter Cookies:
- Unsalted butter, softened
- Light brown sugar
- Granulated Sugar
- Eggs
- Crunchy Peanut Butter
- Vanilla
- All-purpose flour
- Cornstarch
- Baking soda
How to Make Crunchy Peanut Butter Cookies:
- Preheat the oven to 350°F and prepare a cookie sheet with grease or parchment paper.
- In a bowl, cream butter and sugars until light and fluffy, about 1-2 minutes. Mix in eggs, peanut butter, and vanilla until combined.
- Stir in flour, cornstarch, baking soda until just incorporated. Do not overstir.
- Drop 2 Tablespoon balls of the dough onto the cookie sheet, about 2 inches away from each other. Flatten each cookie with a criss-cross pattern using a fork so that it is about ½ inch high. I prefer to dip my fork into granulated sugar after every 2-3 cookies to help prevent sticking.
- Bake in the oven for 8-10 minutes or until golden brown around the edges. Let cool for five minutes before placing on a cooling rack.
How Do I Store These Cookies?
Store these peanut butter cookies at room temperature in a sealed container or baggie for up to 2 weeks. Your cookies can be stored in the freezer for up to 6 months.
Variations of the Best Peanut Butter Cookies:
To give these soft crunchy peanut butter cookies an extra twist, add some coconut flavors, dark chocolate chips, or chopped walnuts. You could also sprinkle sugar or drizzle caramel on top of the cooled cookies.
What is the Origin of Peanut Butter Cookies and Why Use Fork Marks?
George Washington Carver, in order to promote peanuts as a crop, wrote a book in which he listed ways to use peanuts. One of these ways consisted of including them in cookies.
About 20 years later, peanut butter started to be included in these cookie recipes. In 1932, the use of fork marks appeared in a magazine. This is done in order to flatten the dense cookie and have it bake more evenly, which technique was popularized by Pillsbury.
Looking for more Peanut Butter Cookie Recipes? I’ve got you covered!
- Peanut Butter Oatmeal Cookies
- Chocolate Peanut Butter Blossoms
- Peanut Butter Chocolate Chip Skillet Cookie
- Chocolate Chunk Peanut Butter Cup Cookies
Crunchy Peanut Butter Cookies
Ingredients
- ¾ cup unsalted butter, softened
- 1 cup packed light brown sugar
- ¼ cup granulated sugar
- 2 eggs
- ½ cup crunchy peanut butter
- 1 teaspoon vanilla bean paste, or vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F. Line two large baking pans with parchment paper. Set aside.
- In a large bowl, cream butter, light brown sugar, and granulated sugar until light and fluffy, about 1-2 minutes.
- Mix in eggs, peanut butter, and vanilla until combined. Stir in flour, cornstarch, baking soda, and salt until just incorporated. Do not overstir.
- Drop 2 tablespoon balls of the dough onto the cookie sheet, about 2 inches away from each other. Flatten each cookie with a criss-cross pattern using a fork so that it is about ½ inch high. I prefer to dip my fork into granulated sugar after every 2-3 cookies to help prevent sticking.
- Bake for 8-10 minutes, or until golden brown around the edges. Let cool for five minutes before placing on a cooling rack.
