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: 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! 

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. looks so delicious, I love cookies,

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

  3. 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!

    • 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 :)

  4. This looks so yummy! I always love seeing classic cookies done in a better way ^.^

  5. 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!

  6. I love crinkle cookies too and a peanut butter version sounds perfect.

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

  8. Crinkle peanut butter cookies sound amazing! Can’t wait to make these!

  9. 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!

    • 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!

  10. I can’t resist fat, thick and chewy peanut butter cookies. They’re a kryptonite! Pinned :)

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

  12. they look like perfect pb cookies!

  13. I made these yesterday. OMG delicious. That is all. :)

  14. 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!

  15. 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!

    • 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.

      • 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!

  16. 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!

  17. I love PB cookies… these look ESPECIALLY delicious!! Keep up these awesome recipes :)

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

  19. 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!

  20. 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.

  21. 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!

  22. These cookies look so perfect in every way possible.

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

  24. 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!

    • 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! :)

  25. 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!

    • 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!

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