Big Soft and Chewy Peanut Butter Crinkle Cookies
Chewy and Soft Peanut Butter Cookies — These soft peanut butter cookies are the peanut butter version of a molasses crinkle. They’re soft, supremely chewy, and have an old-fashioned peanut butter cookie flavor!
Super Soft Peanut Butter 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. These simple peanut butter cookies are 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. 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 soft peanut butter 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.
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, more flour isn’t added, so 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.
It’s a very easy peanut butter cookie recipe to memorize because it starts out with 1/2 cup each of butter, peanut butter, granulated and brown sugars, 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.
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.
And then breaking off another section. And another crinkly seam. So good.
What’s in Soft Peanut Butter Cookies?
To make these ultra soft and chewy peanut butter cookies, you’ll need:
- Creamy peanut butter
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
How to Make Soft Peanut Butter Cookies
When I say these are easy peanut butter cookies, I mean it! To make the dough, simply beat together the wet ingredients, then mix in the dry. Scoop the cookie dough into balls, then chill them for at least 2 hours.
Before baking, I roll 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 these chewy and soft peanut butter cookies 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.
Can I Make Smaller 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.
Can I Freeze Peanut Butter Cookies?
Yes, baked cookies will keep airtight in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored 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.
What Type of Peanut Butter Should I Use?
You want to use a creamy peanut butter from a brand like Jif or Skippy. Don’t use natural or homemade peanut butter in these cookies, as both are too runny for this recipe.
Can I Make These Soft Peanut Butter Cookies Gluten-Free?
I haven’t made these simple peanut butter cookies using gluten-free flour, so I can’t say for sure. But I’ve had readers report success using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, so it’s worth a shot!
Tips for Making Soft Peanut Butter Cookies
Make sure your butter has been softened to room temperature before adding it to the dough. If the butter is too cold, it won’t cream nicely together with the sugars and egg.
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.
Also note that you should bake your cookies until they’re done and watch your cookies, not the clock, when evaluating doneness since oven, dough, and preferences vary.
- 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
- 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.
- Add the flour, baking soda, optional salt, and beat on low speed until just incorporated, about 1 minute.
- 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.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray; set aside.
- Dredge each mound dough through granulated sugar, coating liberally.
- 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.
- 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.
- 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.
Amount Per Serving: Calories: 215 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 36mg Sodium: 176mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 8g Sugar Alcohols: 0g Protein: 4g
More Peanut Butter Cookie Recipes:
Peanut Butter Comfort – My cookbook, featuring over 100 Peanut Butter Recipes!
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Chocolate Frosted Peanut Butter Cookies — Peanut butter and chocolate is an unbeatable combination and these were gobbled up in no time!
The Best Flourless Peanut Butter Cookies — One bowl, no mixer, and a few ingredients is all you need for these easy peanut butter cookies.
Triple Peanut Butter Cookies — These peanut butter cookies are for true peanut butter lovers because they incorporate peanut butter three ways – peanut butter cups, peanut butter chips, and peanut butter dough.
Toffee and Milk Chocolate Peanut Butter Cookies — These soft and chewy cookies have no butter, no flour, and no white sugar. Because there’s no butter or flour to dilute the flavor, they’re intensely peanut buttery.
Peanut Butter Cowboy Cookies — Almost everything but the kitchen sink is included in these cookies, and it’s the type of recipe that it’s easy to make substitutions and swaps with the add-ins used.
Peanut Butter Blossoms — The cookies are perfectly soft yet have enough chewiness to satisfy without being crunchy or crumbly and stay soft for days.