Big Soft and Chewy Peanut Butter Crinkle Cookies

I love crinkle cookies. When I see those big crevices my eyes light up and I know I’m in for a chewy treat.

I love molasses crinkles, but peanut butter crinkles sounded so good.

Big Soft & Chewy Peanut Butter Crinkle Cookies - Super chewy, packed with PB flavor & just made for breaking apart at the crinkly seams!

They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor.

I have 20+ peanut butter cookie recipes on my site and another 10+ in my cookbook, but none quite like these.

Big Soft & Chewy Peanut Butter Crinkle Cookies - Super chewy, packed with PB flavor & just made for breaking apart at the crinkly seams!

Most of my cookies are thicker, puffier, and on the softer rather than chewier side. And none have big valleys and canyons running through them.

These cookies are large in diameter, but not very thick. They’ll disappear quickly since it’s a small batch recipe, making just 1 dozen cookies. I haven’t tried the recipe making smaller cookies, but if you do, you’ll need to reduce baking time, but by how much, I don’t know. Part of the appeal is their softball-like size.

Big Soft & Chewy Peanut Butter Crinkle Cookies - Super chewy, packed with PB flavor & just made for breaking apart at the crinkly seams!

The difference between this dough and most other cookie dough is that for the amount of butter and peanut butter used, adding more flour would be expected. However it’s not, and the dough is very soft and limp. Extra flour would firm up the dough and would cause the cookies to bake thicker with smoother rounded tops.

By keeping the dough on the wetter and softer side, the cookies spread more, bake thinner, and as they rise and then fall in the oven, crinkles develop.

Big Soft & Chewy Peanut Butter Crinkle Cookies - Super chewy, packed with PB flavor & just made for breaking apart at the crinkly seams!

It’s a very easy recipe to memorize because it starts out with 1/2 cup each of butter, peanut butter, granulated and brown sugar, along with an egg and vanilla. Add in the flour, baking soda, and using a large cookie scoop, 1/4-cup measure, or your hands, form 12 equal-sized mounds of dough.

You must chill the dough. If you don’t, the already soft and spread-prone dough will spread to epic levels and you’ll have one giant paper-thin cookie that baked together on the baking sheet. Not good, so chill it.

Big Soft & Chewy Peanut Butter Crinkle Cookies - Super chewy, packed with PB flavor & just made for breaking apart at the crinkly seams!

Before baking I rolled the dough through granulated sugar because I like my crinkle cookies with the ever-so-slight crunch of a sugary coating. It’s very minimal, but a nice touch.

I baked them for 12 minutes. If you’re an oven door watcher, the cookies begin crinkling about 9 minutes into baking, and the longer the bake, the more they crinkle, and continue to do so as they cool. Bake your cookies until they’re done and watch your cookies, not the clock, when evaluating doneness since oven, dough, and preferences vary.

Big Soft & Chewy Peanut Butter Crinkle Cookies - Super chewy, packed with PB flavor & just made for breaking apart at the crinkly seams!

When I eat cookies, I’m a breaker, not a biter, and these cookies break apart so nicely at the crinkles. Half the fun is them breaking apart.

I told myself, oh just break off that little piece there. And then that other little piece over there came off so effortlessly, too.

Big Soft & Chewy Peanut Butter Crinkle Cookies - Super chewy, packed with PB flavor & just made for breaking apart at the crinkly seams!

And then breaking off another section.

And another crinkly seam. So good.

Big Soft & Chewy Peanut Butter Crinkle Cookies - Super chewy, packed with PB flavor & just made for breaking apart at the crinkly seams!

Print Recipe

Big Soft and Chewy Peanut Butter Crinkle Cookies

Here's the peanut butter version of a molasses crinkle cookie. They're soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor. The cookies are large in diameter, but not very thick, and disappear quickly since it's a small batch recipe, making just 1 dozen large cookies. I haven't tried the recipe making smaller cookies, but if you do, you'll need to reduce baking time but by how much, I don't know. The dough is very soft so handle it gently, and it must be chilled so the cookies don't spread and bake together into one giant paper-thin cookie. The cookies begin crinkling in the last minutes of baking and continue to do so as they cool. They break apart so nicely at the crinkles and it's so easy to keep breaking off section after section.

Yield: 12 large cookies

Prep Time: 10 minutes

Cook Time: about 12 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

1 large egg
1/2 cup creamy peanut butter (not natural or homemade, too runny)
1/2 cup unsalted butter, softened (1 stick)
1/2 cup granulated
1/2 cup light brown sugar, packed
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
pinch salt, optional and to taste
granulated sugar, for rolling

Directions:

  1. To the bowl of a stand mixer (or large mixing bowl with electric mixer), combine egg, peanut butter, butter, sugars, vanilla, and beat on medium-high speed until smooth and creamed, about 4 minutes. Stop and scrape down the sides of the bowl.
  2. Add the flour, baking soda, optional salt, and beat on low speed until just incorporated, about 1 minute.
  3. Using a large cookie scoop, 1/4-cup measure, or your hands, divide dough into 12 equal-sized mounds. Roll the mounds into balls, and flatten just slightly. Dough is very soft, limp, and mushy so be gentle with it.
  4. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake too thin, flat, and will spread far too much.
  5. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
  6. Dredge each mound dough through granulated sugar, coating liberally.
  7. Place dough mounds on baking sheet, spaced at least 2 inches apart. I bake 8 cookies per sheet; do not crowd because the cookies spread considerably. Bake for about 12 minutes (start checking at 10 minutes), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake because cookies firm up as they cool. If you're an oven door watcher, the cookies begin crinkling about 9 minutes into baking, and the longer the bake, the more they crinkle and continue to do so as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Related Recipes

Soft and Chewy Triple Peanut Butter Cookies

Soft and Chewy Triple Peanut Butter Cookies - PB is used 3 different ways in these melt-in-your mouth cookies! Batch size of just 8 cookies when you don't 'need' dozens laying around!

Soft Molasses Coconut Oil Crinkle Cookies

Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at averiecooks.com

Soft and Chewy Brown Sugar Maple Cookies

Soft and Chewy Brown Sugar Maple Cookies - Two types of brown sugar and maple syrup give these soft, buttery cookies an incredible caramel-ey flavor! So good!

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting

Lofthouse-Style Soft Peanut Butter Chip Sugar Cookies with Peanut Butter Frosting - Recipe at averiecooks.com

Reese’s Pieces Soft Peanut Butter Cookies

Reese's Pieces Soft Peanut Butter Cookies - Recipe at averiecooks.com

Peanut Butter Chocolate Chunk Cookies (GF) – My favorite ‘basic’ peanut butter cookies on my blog. My other favorites are in my book. There’s NO Flour, NO Butter, and NO White sugar! Soft, chewy & oozing with dark chocolate

Peanut Butter Chocolate Chunk Cookies averiecooks.com

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (GF) –  No butter and no flour used

Soft and Chewy Toffee and Milk Chocolate Peanut Butter Cookies (gluten-free) - No Butter & No Flour Used! Easy Recipe at averiecooks.com

Soft and Puffy Peanut Butter Coconut Oil Cookies – NO Butter & NO White Sugar used in these soft, puffy cookies that are bursting with peanut butter flavor

Soft and Puffy Peanut Butter Coconut Oil Cookies - NO Butter & NO White Sugar used in these soft, puffy cookies that are bursting with peanut butter flavor. If you've wanted to start baking with coconut oil, these are so easy!

Chocolate Chip Peanut Butter Oatmeal Cookies – 3 favorite cookies rolled into one

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

Thick and Soft Chocolate Peanut Butter Cookies – Richly and intensely chocolate-flavored cookies with NO Flour, NO Butter, and NO White sugar used. They’re thick, dense, soft, chewy and almost brownie-like

Homemade Peanut Butter (GF) –  A bag of peanuts and 5 minutes is all you need to make your own PB! Once you try homemade, you’ll never be satisfied with storebought

Homemade Peanut Butter - A bag of peanuts and 5 minutes is all you need to make your own PB! Once you try homemade, you'll never be satisfied with storebought!

Triple Peanut Butter Cookie Pie – This fast & easy cookie pie has peanut butter worked in 3 different ways

Triple Peanut Butter Cookie Pie - This fast & easy cookie pie has peanut butter worked in 3 different ways. If you're a peanut butter lover, this is for you!

75+ Peanut Butter Recipes

Peanut Butter Comfort – My cookbook featuring over 100 Peanut Butter Recipes

Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America's Favorite Spread by Averie Sunshine averiecooks.com

123 comments

  1. Hi Averie! I made these last night! They were SOOOOoooo easy and fun to make! They came out great. They didn’t crinkle as much as yours, but that is okay! I baked them in 2 batches. My first batch, I left in a bit too long. My second batch, I followed your instructions and took them out before I THOUGHT they were done, and they were really yummy. Thanks for such a massively user-friendly recipe!

    • Thanks for trying them and yes, taking them out BEFORE you think they’re done is always a good trick for most any cookies! Glad you’re so happy with the recipe!

  2. Just made these – what a wonderful cookie! I used a standard cookie scoop, made a double batch and got 48 cookies. Baked for 10 minutes on a metal cookie sheet, then let them cool on the pan before removing to wire rack. Using these to make ice cream sandwiches!! Perfection!

    • They would be PERFECT ice cream sandwich cookies because they’re a flatter cookie that spreads a little larger, I can see them working out great for that! I’m impressed you got 48 out of the batch. I almost never get more than about 18 or so – after that I get too impatient and just start making all the dough balls bigger :)

    • I got 48 from a double batch & used a smaller cookie scoop. I was looking for a chewy peanut butter cookie for ice cream sandwiches – a family reunion tradition – but usually I use only an oatmeal/chocolate chip cookie for the sandwiches. This will be a nice addition to the treats! Also, I chilled my dough first, then made the scoops when I was ready to bake – worked well & I never had to mess with the soft dough.

  3. Hello! I baked these cookies recently and they are delicious! I had to save the batter for 5 days because I was preparing other desserts for my cookout, and these came out perfect! I chose not to make them too big, and I still loved the look. I am excited to bake these again soon! (Even just for myself haha)

    • Thanks for trying them and glad they worked out perfectly (and you can even freeze the dough balls for up to about 4-6 months and then just bake 1 or 2 at a time later on as you want them!)

  4. I made these today to *test* them for the new moms I’m bringing them to later this week. :-) Yum, yum.

  5. Katelyn Blacketer Reply

    Okay so I have a question : I have completely fallen in love with your peanut butter crinkle cookies …. So I was wondering if there is anyway I could make a sugar cookie version? How would I do it?

  6. Hey!
    Christmas Eve! We just made these cookies according to the recipe – Wow!
    This is the perfect traditional peanut butter cookie – beautiful to look at – even better to munch on.
    I think Santa is going to be very pleased. : )
    Thanks, The Martins

  7. Ok. I am an avid baker. I bake a lot of cookies, however PB cookies are just not something I bake often. I usually find them too dry and crumbly. I am a chewy cookie lover. I was in a cookie mood yesterday and didn’t have much on hand to go by. Then my big jar of peanut butter was staring me in the face. I hummed and hawed a little bit and then I went over to the computer and Googled: Chewy peanut butter cookie. I knew by the picture, yours was the one I was going to make. Usually, I look at the comments or the rating before I try a recipe, but those crinkles had me at hello! I just went with it and made them. And OMG! To die for. These are the best PB cookie I have ever had in my whole life. My husband came home the next morning from work and at 3! He agreed that they were the best PB cookie, if not the best cookie ever! I’ve just whipped up a double batch. So good. Thank you so much for this recipe. If I were there, I would kiss you and the peanut butter ground you walk on. (First time on your blog and will not be my last!)

    • Thanks for trying the recipe and I’m glad it came out great for you based on what you had on hand and that they’re the best PB cookies and possibly the best cookies you’ve ever had in your life! Wonderful to hear!

      I guess after writing a cookbook about peanut butter and having at least 50+ different recipes for PB cookies, I’ve learned a thing or two about PB cookies :) LMK what other recipes of mine you try!

  8. Hi there! 

    I came across your blog and these are the first cookies I made from your collection. I am an avid baker but these cookies didn’t turn out for me! Instead of spreading to a thin, chewy texture, they rose as they baked :(

    Could you please give me any pointers? I followed the instructions to a Tee!

    Thanks in advance! 

    Best, 
    Tonia

    • Thanks for trying the recipe and one reason cookies tend to stay puffy is accidental over-flouring of the dough. Make sure you’re using a very light hand as too much flour makes the dough stiffer. If you don’t think you over-measured, then I would use slightly less flour than I called for; a few tbsp just to ‘thin out’ the dough. And don’t chill the dough, that’s another thing that leads to flat cookies in general. I’m sure they tasted great and with those tweaks they’ll likely flatten more.

  9. Hi Averie,

    Just to check, was the measurement for the flour 1 and 1/4 cups of flour? Could you please give me a weight for the flour that seems to work for you? I usually weigh all my ingredients when I bake and rarely measure by volume. Also, are you saying that I shouldn’t chill the dough and just bake the cookies straight away?

    Thanks in advance! 

    • I don’t have a weighted measurement for flour. I used measuring cups.

      And based on your previous comment and using some educated guesses, I gave you suggestions for what I think may help you. You’ll have to experiment in your own kitchen based on what you think works best. Good luck.

  10. About to make these delicious looking cookies, but isn’t a 1/2 cup butter 2 sticks?

  11. These are some of the best cookies I’ve ever had! And my family loves them as well. I’m on my third batch in two days! (But one is for church in the morning!)

  12. WOW! These are amazing! I made these for my family (halved the batch- made 15 small cookies) and my mom ate one and said “it’s like eating the most comfortable bed I’ve ever slept in.” I’ll say that’s a win! So tender and soft with a perfect peanut butter flavor – and they came out nice and crinkly! I’ll be making these again! Thanks! 

  13. I’m looking forward to trying out this recipe but I do not have an electric mixer and was wondering if doing these by hand will make too much difference? I’ve made brownies and cakes by hand but not yet biscuits/ Cookies. Thank you :)

  14. FYI, this is my go-to peanut butter cookie. I am currently making a batch with white chocolate peanut butter, and I’ll add butterscotch chips to it. (Ha, just realized that the last time I commented I was also making a white chocolate peanut butter version. It’s because I don’t like white chocolate, and I can eat a TON of peanut butter cookies otherwise.) Aldi sells white and dark chocolate peanut butter twice a year or so, and I think it adds some oomph. This batch is for a ladies craft night, my debaters, and to say thank you to a coworker of my husband’s who has relieved him at 7 a couple times this week so he could come home “on time.” 
    So, THANKS! :-)

  15. I have made these three times in the past week, and they have been a huge hit with my roommate and my fiancé!

  16. Ok, so I never make peanut butter cookies because I hate that they’re always crunchy. Crunchy cookies are my nemesis. So I was super excited, but apprehensive, to try this recipe, because chewy cookies are my life. I am happy to report that these are everything I hoped they would be! My husband wasn’t excited for these because he doesn’t like peanut butter cookies, but when I took him a piece of one after I finished baking them, he followed me back to the kitchen saying, “Ok, I take it back, THAT is a good peanut butter cookie. I need another one.” Yay! They were so easy and turned out perfectly. Everything is right in the world.

    • Awesome comment and story-telling! Crunchy cookies are also my nemesis and no cookie recipe on my site will ever turn out crunchy for you (provided they’re not overbaked). Thanks for trying the recipe and I’m glad it came out great for you!

  17. Oh! And I forgot to ask. I’m a cookie dough freezer, and I was wondering with these, do I coat them with sugar before freezing? Or will the frozen dough balls pick up the sugar just fine if I coat them after pulling them out of the freezer? (And by the way, these cookies are still crazy soft and chewy on day 2! And they’re just covered in plastic wrap, not even air tight. But now the problem is I can’t stop eating them. Sigh.)

    • Or will the frozen dough balls pick up the sugar just fine if I coat them after pulling them out of the freezer? <--- Yes do it that way, sugar sticks great to semi-frozen things b/c of the condensation on it so that's how I'd do it. Glad the cookies are still super soft!

  18. I am no fan of peanut butter cookies, but they are my partner’s favorite cookies.  For his sake, I’ve been on a quest to bake the perfect peanut butter cookie.  I’ve tried at least 6 different recipes; then tried tweaks on those I thought had potential.  None produced all the characteristics I wanted in a peanut butter cookie.  Then I tried your recipe.

    I did make a few revisions before baking, but none to significantly alter the cookie recipe (converted the recipe to metric measurements for accuracy and consistency; substituted vanilla paste for extract; increased amount of vanilla; decreased baking soda; substituted crunchy peanut butter and increased amount of peanut butter).  This cookie gave me all the characteristics I wanted: nutty flavor; sweet but not overly so; slight crunch, with a moist chewy texture.  And the cookie is beautiful. I’m as much about aesthetics as I am about flavor and texture. 

    Many thanks for this delicious peanut butter cookie.

  19. Hi Averie,

    These cookies look great! I can’t wait to try them. Do you have any high altitude baking instructions for these?

  20. lorraine morabito Reply

    I have made these cookies so many times with fantastic results! Love this recipe!!

  21. These have become a staple for me! They’re by far the best peanut butter cookies I’ve ever had, plus I love how easy they are to put together, so they’re great for when I want to impress friends but don’t feel like putting in a ton of effort! Something interesting though is that I’ve found they turn out slightly different depending on where I make them…the first time I made them I was living in Edinburgh, Scotland, and they turned out just as wonderfully crinkly as yours. Since moving back home near Toronto, Canada, I’ve made them quite a few more times, but they’ve never turned out quite as flat and crinkly as they were in Scotland (though of course still very delicious). I don’t know if it’s my oven (it does seem to do weird things with baking times and such) or the abundant moisture in the Scottish air or what! I’ll have to experiment with flour ratios and chilling times and such. Thank you for this amazing recipe!!!

    • Thanks for trying the recipe and I’m glad it’s your favorite PB cookie recipe!

      That’s interesting about making them in different countries. I have a few recipes that I have cooked while traveling internationally and they come out close, but not quite the same. Not in a bad way, just slightly different and I attribute it to climate, oven variance, as well as ingredients, especially flour. Flours around the world have different gluten contents and that could definitely be the issue with the crinkling. LMK if you figure it out!

Leave a Reply

Your email address will not be published. Required fields are marked *