Crispy Peanut Butter Cookies

Crispy Peanut Butter Cookies made with creamy peanut butter and simple pantry ingredients are buttery, salty, and sweet with a nice crunch.

Delicious Cookie Recipes, like this one, are perfect for a sweet snack, bake sale, or dessert. This recipe is similar to a Classic Peanut Butter Cookie but less chewy and more crunchy.

Crispy Peanut Butter Cookies in stack

CRISPY PEANUT BUTTER COOKIES

These crispy cookies are sure to be a hit with anyone who tries them. The delicious peanut butter flavor and blend of white and brown sugars make them the perfect combination of sweet and salty. Each bite is perfect peanut butter goodness with a bit of a snap to it.

Crispy Peanut Butter Cookies batter in bowl

This Peanut Cookie recipe has a more crisp and crunchy texture than traditional chewy peanut butter cookies. While they aren’t too hard, they have a more Shortbread-like texture that’s great for dipping into hot drinks. The way to get a more crisp and less chewy texture is by using a little less peanut butter and a little more flour than you’ll find in typical peanut butter cookies. It’s an easy change with no extra steps required!

Crispy Peanut Butter Cookies on baking sheet

Crunchy Peanut Butter Cookies are made with simple ingredients and easy-to-follow directions. Once you’ve combined and chilled the dough, it’s a simple matter of popping them in the oven. You’ll have rich, crisp peanut butter treats ready to enjoy in just 10 minutes!

MORE COOKIE RECIPES

TIPS FOR MAKING CRISPY PEANUT BUTTER COOKIES

  • Cookie dough: Take the butter from the fridge an hour or so in advance of making the recipe so that it has time to soften. Then start the recipe by adding the butter, peanut butter, granulated sugar, and brown sugar to your stand mixer. Cream butter mixture at medium speed until well combined with the sugars. Then add the eggs and vanilla. Switch the mixer to its lowest speed, then add in the flour, baking soda, baking powder, and salt. Stir until the flour mixture is just combined, but be careful not to overmix at this step.
  • Electric mixer: If you don’t have a stand mixer, just use a large mixing bowl, and a handheld electric mixer to combine the dough.
  • Set: Transfer the dough to a medium bowl and wrap it in plastic wrap. Refrigerate it for at least 4 hours or up to overnight.
  • Baking prep: A few minutes before you start the baking time preheat the oven, and line ungreased baking sheets with parchment paper. Take the dough from the fridge and roll the dough into balls. Use a 2 tablespoon scoop to get the balls of dough about golf ball sized. Place the dough balls on the prepared baking sheets about 2 inches apart so there’s space for the dough to spread during baking. Then use fork tines to press down gently on each dough ball in a criss-cross pattern.
  • Baking time: Put the cookies in the oven for an 8-10 minute bake time. Take them out when they’re just starting to brown. Take a little time to let the cookies cool before serving them.

top-down view of Crispy Peanut Butter Cookies in stack

VARIATIONS ON CRISPY PEANUT BUTTER COOKIES

  • Spices: You can try adding some extra flavor to your Crisp Peanut Cookies with spices like nutmeg, cinnamon, ginger, allspice, or cloves.
  • Peanuts: For a more chunky peanut texture, you can add in chopped roasted peanuts or use chunky peanut butter to get chunks of peanuts in the cookies. Or, for extra peanut flavor without the additional crunch, try adding peanut butter chips.
  • Flour: If you want some more nutrients in the recipe, you can use whole wheat flour to replace the all-purpose flour. Or, to make gluten-free cookies, use oat flour, almond flour, arrowroot flour, or coconut flour.
  • Sugar coating: For a beautiful sparkling coating and some extra sweetness roll the dough balls in a bowl of large-grain sugar before baking. Or, for a less sweet option, sprinkle some coarse sea salt over the top of the cookies.
  • Peanut butter chocolate cookies: Peanut butter and chocolate are the ultimate dessert flavor duo. To incorporate that into this recipe fold chocolate chips or chocolate chunks into the cookie dough.

MORE PEANUT BUTTER DESSERTS

HOW TO STORE CRISPY PEANUT BUTTER COOKIES

  • Serve: Crunchy Peanut Butter Cookies can stay good at room temperature for up to 1 week. Keep them sealed in a dry, cool place. Lay a paper towel at the bottom of the container to absorb any moisture so they stay fresh.
  • Store: You can also lay cool cookies in an airtight container with sheets of parchment paper in between each layer so that they don’t stick together. They’ll stay good in the fridge for up to 3 weeks.
  • Freeze: To make them ahead, let them cool completely then put them in a freezer bag or another airtight container. They’ll stay good frozen for up to 6 months.

Crispy Peanut Butter Cookies in stack

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Crispy Peanut Butter Cookies

Crispy Peanut Butter Cookies made with creamy peanut butter and simple pantry ingredients are buttery, salty, and sweet with a nice crunch.
Yield 24 Servings
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1 cup unsalted butter , softened
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup brown sugar , packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda

Instructions

  • To your stand mixer add the butter, peanut butter, sugar, and brown sugar until well combined.
  • Add the eggs and vanilla extract until well combined.
  • On the lowest speed setting add the flour, baking soda, baking powder, and salt until just combined.
  • Put the dough into a medium bowl and wrap with plastic wrap.
  • Refrigerate for 4 hours (minimum) or overnight.
  • Pre-heat oven to 350 degrees and line two baking sheets with parchment paper.
  • Using a 2 tablespoon scoop, add the dough to the baking sheet.
  • Press in gently with a fork in a criss-cross pattern.
  • Bake for 8-10 minutes until cookies are just set and barely browning.

Nutrition

Calories: 248kcal | Carbohydrates: 29g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 176mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 259IU | Calcium: 26mg | Iron: 1mg
Keyword: Crispy Peanut Butter Cookies

Crispy peanut butter cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. It’s hard to know exactly how much salt is being adding into the “salted butter” to know if it’s an exact substitution that’s why I use unsalted butter. It’s a good place to start though. Good luck!