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!

stack of Soft Peanut Butter Cookies

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.

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

What’s in Soft Peanut Butter Cookies?

To make these ultra soft and 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 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. 

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 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.

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 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!  

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

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.

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

Chewy and Soft Peanut Butter 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!

Yield: 12 cookies
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

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!

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.

144 comments on “Big Soft and Chewy Peanut Butter Crinkle Cookies”

  1. 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!

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

  3. 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!

    • 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 :)

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

  5. 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! :)

  6. 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.

  7. 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.

  8. Huge crinkled peanut buttery goodness! (peanut buttery is a word right?)

  9. I love how big and crinkly these cookies are, just what my Saturday needs!

  10. 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!!

  11. 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

  12. 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!!

  13. 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. :)

  14. All those gorgeous crinkles!! Classic cookies are always so yummy and comforting :)

  15. Oh my goodness!! These look delicious!! Cannot wait to give them a try!!

  16. Wow, they are perfectly crinkled:) Delicious!

  17. 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!

  18. 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!

    • 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 :)

  19. 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.

  20. 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!

  21. 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.

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

  23. 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?

    • 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!

  24. These look so delicious. You make me forget my health kick every time I come to your site :)
    Anisa – The Macadames. xx

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