Big Soft and Chewy Peanut Butter Crinkle Cookies


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Old-Fashioned Chewy 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!

stack of Soft Peanut Butter Cookies

Old-Fashioned 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. 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.

stack of chewy and Soft Peanut Butter 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.

easy peanut butter cookies on white countertop with bowl of peanut butter

Ingredients in Old-Fashioned Peanut Butter Cookies

This easy cookie recipe calls for just nine basic ingredients. To make these old-fashioned chewy peanut butter cookies, you’ll need: 

  • Egg
  • Creamy peanut butter
  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt

stack of soft and chewy peanut butter cookies

How to Make Old-Fashioned Chewy Peanut Butter Cookies

When I say these are easy peanut butter cookies, I mean it! Full instructions are provided in the recipe card below, but here’s an overview: 

  1. To make the dough, simply beat together the wet ingredients, then mix in the dry. 
  2. Scoop the cookie dough into balls, then chill them for at least 2 hours. 
  3. 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.
  4. 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. 

soft peanut butter cookies on wood countertop

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 the Cookies? 

Yes, baked PB 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.

stack of soft peanut butter cookies in front of small bowl of creamy peanut butter

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 Cookies Gluten-Free? 

I haven’t made this old-fashioned recipe for chewy 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!  

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

Tips for the Best Peanut Butter Cookies

Butter: 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. 

Chilling the 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.

Bake time: 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.

Old-Fashioned Chewy 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!

Old-Fashioned Chewy 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!

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Yield: 12

Old-Fashioned Chewy Peanut Butter Cookies

Old-Fashioned Chewy 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!

Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 22 minutes


  • 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


    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 plastic wrap, 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.
    8. 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.
    9. 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 215Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 176mgCarbohydrates: 20gFiber: 1gSugar: 8gProtein: 4g

More Peanut Butter Cookie 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

Soft Peanut Butter Pudding Cookies — These chocolate-dipped peanut butter cookies are SOFT AND CHEWY on the inside thanks to the addition of pudding mix in the cookie dough!

Peanut Butter Pudding Cookies - These chocolate-dipped peanut butter pudding cookies are SOFT AND CHEWY on the inside thanks to the addition of pudding mix in the cookie dough! Dipping them in dark chocolate makes for the PERFECT flavor combo!!

Easy 4-Ingredient Perfect Peanut Butter Cookies — These 4-ingredient peanut butter cookies are made with a secret ingredient…and lots of peanut butter, of course! These are so easy and fast to make!

Easy 4-Ingredient Perfect Peanut Butter Cookies 

Chocolate Frosted Peanut Butter Cookies — Peanut butter and chocolate is an unbeatable combination and these were gobbled up in no time! 

Chocolate Frosted Peanut Butter Cookies

The Best Flourless Peanut Butter Cookies — One bowl, no mixer, and a few ingredients is all you need for these easy peanut butter cookies.

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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.

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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.

Toffee and Milk Chocolate Peanut Butter Cookies

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 Cowboy Cookies

Peanut Butter Blossoms — The cookies are perfectly soft yet have enough chewiness to satisfy without being crunchy or crumbly and stay soft for days.

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. The Soft Chewy PB cookies are the BEST!  Although I try, my family always tells me make one type of cookie… until these… now these are their all time favorite!! Thank you!! Its an excellent recipe.. I only get 9 cookies per batch so I double the recipe every time…:)

    Rating: 5
    1. Thank you for the 5 star review and glad that these are the new family favorite and took over the spot of the others! And that you double the batch every time!

  2. Oh my! I thought that  your frosted soft sugar cookies were my favorite of your recipes, but these are right up there. They are simply delicious.!

    Rating: 5
  3. I have been a cook at my current job for almost 19 years and have made countless peanut butter cookies. These are by far one of the best i have ever made. They came out perfect and i had to stop myself at 2 1/2 cookies. i used a slightly smaller scoop but, otherwise did everything the same. Thank you for this recipe!

    Rating: 5
  4. I made these last night and they are surprisingly delicious for such a simple cookie. I didn’t want softball-sized cookies so I used a Pampered Chef medium scoop and they were perfect.

    Rating: 5
  5. Peanut butter cookies have been my favorite since childhood. These are my favorite of all time. Thank you for sharing the recipe.

    Rating: 5
  6. I have made these cookies sooo many times with great results! I know recipe by heart,but as I sit here watching these cookies crinkle I had to come say how great these really are!!

  7. This peanut butter cookie is the bomb! I have tried many pb cookie recipes and this by far is the best! Big chewy and crinkles as pictured. Thank you!

    Rating: 4
  8. I was hungry for peanut butter cookies and came across this recipe in my search. I am gluten free, so I used Bob’s Red Mill GF 1 to 1 baking flour. I also added chocolate chips because chocolate makes everything better in my humble opinion;) They were really yummy! Even the gluten-eaters in my family like them. I never know if GF flour will work in a ‘regular’ recipe, but it did with this one. One more thing, I put the cookie dough balls in the freezer for 15 minutes instead of the fridge for 2 hours because I did not want to wait that long!

    Rating: 5
  9. Hi :)! This recipe seems perfect and all the comments I have read seem to be 99.9% positive! I was just wondering, do you think peanut butter with the little peanut pieces would work? We don’t have smooth peanut butter. I would love to make them, because in Australia (or at least in the part that I live in) PB cookies aren’t that popular so I would love to try them! I love peanut butter, and I love cookies, so they should be delicious

    Stella :)

  10. Dear Averie,

    I would like to ask if I should cream until light and fluffy like most cookie recipes call for, or if not, what should I be looking out for? Also, Could i replace about 2tbsp of the sugar with honey (I’m all out of sugar *gasp*) Thank you for your help!!

      1. Thank you for your super quick reply averie! sorry i’m pretty new and not sure what creamed means? Thank you once again!


  11. Thank you!!!!!! I am always looking for a better recipe and this was PERFECT! My boyfriend tends to be super picky and he DEVOURED them while I was at work. He made sure to save me one! ;-)

    1. Thanks for trying the recipe and I’m glad it came out great for you! And passed the picky boyfriend test, too :)

  12. Any recommendations for peanut butter.. I’m looking at a jar of jif natural and Skippy natural with honey. I don’t want to waste my time. Just tried two recipes earlier that didn’t work out well. Thanks.

    1. I bake with Jif usually. Not the ‘natural’. Just the very old-fashioned one most of us grew up eating as kids.

  13. 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!!!

    1. 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!

  14. Hi Averie,

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

    1. Sorry I don’t because I live at sea level and am not familiar with what you’d need to do. You could probably google for some tips though!

  15. 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.

  16. 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.)

    1. 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!

  17. 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.

    1. 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!

  18. 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! :-)

    1. Thanks for trying the recipe and I’m glad it’s your go-to peanut butter cookie recipe! So nice of you to bake for others and share some cookie love :)

  19. 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 :)

  20. 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! 

    1. Thanks for trying the recipe and I’m glad it came out great for you! I LOVE what your mom said about it and how she described them….ahhh, love that :)

  21. 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!)

    1. Thanks for trying the recipe and I’m glad they’re some of the best cookies you’ve ever had! And that you’ve made 3 batches in 2 days! :)

  22. 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! 

    1. 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.

  23. 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! 


    1. 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.

  24. 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!)

    1. 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!

  25. 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

  26. 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?

      1. Oooooh, I made them again yesterday with white chocolate flavored peanut butter, and WOW! The softball team really liked them. :-)

  27. 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)

    1. 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!)

  28. 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!

    1. 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 :)

      1. 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.

  29. 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!

    1. 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!

  30. Holy cow…these are amazing. I had to cook mine a few moments longer and was worried they would come out like rocks but they have a great texture. Thanks!

    1. It’s so dry in San Diego, everything cooks a minute or two faster I think. Glad that a couple extra mins did the trick for you and you love them! Thanks for the feedback and trying the recipe!

  31. My sister and I made these last night and they were delicious! I realized after I had the cookies in the oven that I had forgotten to chill the dough, but they came out just fine (I chilled the rest of the batch before baking and didn’t notice much of a difference). We also made them smaller (we got about 20 cookies from the batch) and cooked them 11 minutes. They turned out sooooo good. Thanks for the recipe!

    1. Thanks for the great feedback, Erika, and so glad you’re happy with them! Glad that not chilling didn’t seem to matter much for you. For some people it does but glad you could sneak by without it! :)

  32. Yum!! I love those gorgeous crinkles! These would definitely be a favorite in this peanut butter obsessed house. :)

  33. Modified these into pumpkin spice chai cookies, and couldnt figure out why they poofed instead of crinkled. Three hours later i realized the recipe called for baking soda…i put baking powder in. They turned out amazing and soft!!!! im going to make another batch with the soda soon….hope i get that crinkly chewy goodness!

  34. Good golly, probably one of the best PB cookies I’ve ever had! I just gobbled one up and I have to say, it’s a good thing the recipe only makes 12 or I’d probably double in size in a matter of weeks. A perfectly crisp outside, perfectly chewy inside, and a bit of crunch from the sugar on the outside…sigh. I’ll be dreaming of these tonight.

    1. Oh so glad they’re one of the best PB cookies you’ve ever had! That’s such high praise and I hope those dreams are good tonight :)

  35. Made these yesterday and they were every bit as delicious as I anticipated. Look and taste like bakery cookies. You know those recipes that have you drooling, only to make them and be disappointed? This is not one of those!

  36. I love these pb cookies! They are so big and look like they’d practically melt in your mouth.

  37. Your cookies look gorgeous Averie! I’m normally a soft/thick cookie person, but there’s something so appealing about the cute cracks running through the tops of PB cookies (and sugar cookies, and snickerdoodles). They’re absolutely irresistible!

  38. I usually avoid making thin peanut butter cookies–especially since those thick, puffy Reese’s soft-baked ones!–but these ones look like gems. I can’t wait to try them! I’ll actually be retesting your soft-baked PB cookie recipe soon; for some reason, quite a few readers who came across my post using your recipe have had issues with a too-crumbly dough, though my dough came out just fine when I made it. I’ll check your FAQ’s and original post again to make sure I didn’t miss anything, but any ideas? Thanks!

    1. I have never had any issues with it. Maybe the changes you made to the recipe (not sure what you ‘adapted’) somehow adversely effected results? Glad it worked for you, and it’s worked for me and hundreds of others (the post has been pinned 250k+ times), so who knows…with baking, you just never know where people go wrong. I’ve remade those cookies upmteen times though. If the dough is crumbly, maybe they should cut the flour down by 2-4 tbsp and play it by ear….based on climate, brand of ingredients used, etc.

      1. I suggested the same things to them (and thought of the natural vs. storebought PB issue as well), but the recipe is exactly the same as yours and one of my personal favorites. Anyway, who knows–thanks for the input!

  39. Could these cookies be any more perfect? You know I don’t make much sweets but I HAVE to make these crinkle cookies soon. Jason’s been asking for homemade cookies but I keep putting it off for “blog work” food!

    1. Omg I have a FREEZER FULL of dough. I wish I could give you some. I have probably 30 dozen cookies worth of dough? Nuts.

  40. These peanut butter cookies are nothing short of amazing, Averie! I could eat them by the dozen :) Gorgeous photos!

  41. Averie, I can always count on you for the best peanut butter recipes! I have your cookbook and I bake from it on a regular basis, just because you do amazing things with my favorite food! Peanut butter is the best.
    And these cookies combine the best of both cookie worlds: soft and chewy! Thanks for giving me another peanut butter cookie to try!

    1. Thanks for saying you have my book and bake from it regularly and that you’re a big PB fan! I think you will love these! They would have been a great addition to my book b/c they’re nothing like anything else I have in it (or on my blog) so I hope you enjoy!

  42. Crinkle cookies ARE like crazy pretty!!!! amd I love how big and chewy and peanut-buttery they look!

  43. I am such a sucker for crinkle cookies, too – and it IS because they are so “breakable!! Whoa, and now we’ve got peanut butter in the picture … what a fantastic cookie, Averie!

  44. There’s nothing quite like an old fashioned peanut butter cookie and these take that up a notch. So chewy, soft, and all those crinkles! I bet they just melt in your mouth. Perfect with a big cup of milk. Gorgeous photos!

    1. Thanks, Sally! After 5 years and a cookbook, I was wondering how many NEW Pb cookies I could make…well, here we go :) Thanks for the photo compliments. It’s interesting photographing ‘simple’ cookies with no chocolate, add-ins, stuff, etc. There’s no melted chocolate to hide behind :)

  45. These are SO delightful, Averie! I can believe you keep coming up with more and more treats, you are so creative! pinning!

  46. These look fantastic! Do you think I could use Trader Joe’s peanut butter, or would that classify as the natural and too runny kind?

    1. It’s borderline. In other cookie recipes, you’d be more safe. But this dough is already on the really soft side I just worry that any sort of natural PB will cause the cookies to spread. I personally wouldn’t, but if you try it, LMK how it goes!

  47. I can’t wait to make these for my kids! Too decadent to slather them with melted chocolate!? Oh my!

  48. I love chewy cookies! Just made some today that were not supposed to be chewy and turned out a little tooooo crinkly…yours look just perfect! It’s always interesting how flour ratios make a difference.

  49. I love chewy cookies and this could be my ultimate recipe for chewy cookies as it sounds really easy. I love to eat cookies breaking apart too and I’m sure those crinkles will help much doing so. The pictures are definitely so tempting. Must pin these!

  50. Love those crinkles–I remember the molasses crinkles and PB sounds every bit as good! Also nice that you provide info on why ingredients behave certain ways when baking and what happens. Sometimes that stuff gets pushed to the back of my mind and I read it again and think Oh yeah–I remember that now! You’ve come up with so many great PB cookie recipes–each has its own unique thing about it. I went to a workshop on fermenting veggies today–neat stuff and so easy to do. I also tasted some kombucha that was incredible. I remember you making this before–I might e-mail you with a few questions if that’s ok.

    1. Thanks for saying you enjoyed the science and yes, so many PB recipes :) But if there’s a way to turn pb into cookies that I havent already done in 5 years and a cookbook later, I needed to do it :)

      Kombucha. Yes, homemade is incredible! Sounds like you had an amazing day! Fermenting veggies and ‘booch drinking, that sounds so fun! And yes I make it. Here are the posts I have tagged with it

      But feel free to email, too!

  51. Crinkle cookies are so hard to do well – they need to have the perfect combination of ingredients to get the chewy texture, without being too soft or too cakey. These look absolutely PERFECT. I’ve never even heard of peanut butter crinkles!

    1. THANK YOU!!! for understanding this about the hard to pull off and just a smidge on one side or the other and you either end up with pancakes or thick cookies, there’s no wiggle room in the thickness and yes to get that really chewy texture, still soft, not crumbly nor cakey, yeah, I had to really strategize about these :) And I had never heard of Pb crinkles either but by golly if there’s a way to turn pb into cookies that I havent already done in 5 years and a cookbook later, I needed to do it :)

  52. I love the crinkles and I so relate about loving to break your cookies apart when eating them – it makes them soo much more enjoyable (don’t know why, just does!) Pinned!

  53. Something about the crinkle makes cookies look SO irresistible! Beautiful photos as always, Averie! I’ll have to try these for my PB obsessed husband. :)

  54. Love that this only makes 1 dozen. Less for me to get in trouble with! :)

    These look amazing- they’d be the perfect cookie to sandwich with a yummy frosting middle!!

  55. You’re not only a great baker, but also a great teacher. I learn so much from your explanations of why certain ingredients work like they do. I bought coconut oil just because of you – haven’t used it yet. I want to make PB/choc. cookies this week for my niece who loves that combination. Could I add chips to this recipe, or do you recommend one of the thicker cookies? Thanks

    1. Hmm, you could add choc chips to these but I honestly just like the old fashioned nature of them without. If you want to make any kind of cookie with choc chips, I have so many that you can browse here and I’d probably just leave these alone and enjoy the crinkles.

      Thanks for saying I’m a great teacher, too :)

  56. I love crinkle cookies! You molasses crinkle cookies are divine, so I know these are going to be even better (because they involve pb, duh)!!!

    Pinned – not for baking later, but only so everyone else can try them too, because you know I’m going to make these tonight!!

  57. You know these are right up my alley–super-rich cookies are a fun treat, but peanut butter crinkles, molasses crinkles … those are the “everyday” kinds of cookies I love. It’s that old-fashioned style cookie that appeals to me.

    1. Agreed! It’s the kind of cookie people MAKE. Just an everyday cookie, but a good one that’s got some old-fashioned charm :)

  58. You are the queen of cookie picture taking…I can’t resist any picture of your cookies and I can spot them a mile away on pinterest. These cookies are the best with all those crinkles I can’t wait to bake them.

  59. I love reading your explanations of why the dough acts like it does. Thank you for being so descriptive in your posts-it really helps. These look lovely! :)

  60. I want a whole dozen! Love crinkle cookies and these PB version sounds fabulous! Pinning!

  61. Well, you know I’m in love with these. They’re gorgeous, plus that sugary exterior = awesome. I love that they’re huge. 1/4 cupfuls of dough is the best!

    1. Thanks for the bhg pin – just got ya back & what is the point of less dough, really, since I’ll just want seconds. So lately, I just skip rolling all those dang balls and make BIGGER cookies. Less work, as we’ve discussed :)

  62. Oh me too Av!
    I LOVE PB cookies.
    Pretty certain every two weeks I make a batch.
    Totally addicted!

    1. Yesterday I pinned that white choc copycat crunch bar you had linked in your post and I’ve been thinking of that thing ever since :)

  63. Love how huge these PB cookies are! Those crinkly tops get me every time—soo tempting. Totally want one (or two) of these cookies with a glass of milk for breakfast this morning. pinned!