Peanut butter crinkle cookies melt in your mouth thanks to creamy peanut butter and a generous dusting of confectioners’ sugar. The combination of rich flavor and delicate texture makes these cookies truly special.
Yes—peanut butter crinkle cookies are a thing, and they’re easy to make. The dough is portioned into balls, rolled first in granulated sugar and then in confectioners’ sugar, then baked until the tops crack and reveal the peanut butter interior. Those crinkled fissures are the best part, so aim for a generous coating so the cracks peek through and look irresistible.
Table of Contents
Why this recipe works
Creamy peanut butter combined with brown sugar creates a soft, chewy center with slightly crisp edges. The texture is tender and almost melts on the tongue, while the exterior confectioners’ sugar adds a sweet finish and beautiful contrast. If you prefer extra chew, these hits of brown sugar and peanut butter deliver a satisfying bite every time.
How to make peanut butter crinkle cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk the dry ingredients—flour, baking soda, baking powder, and salt—together in a bowl and set aside.
- Make the dough: In a mixer, beat the unsalted butter, light brown sugar, and creamy peanut butter until light and fluffy (about 4 minutes). Add the egg and vanilla and mix until combined. With the mixer on low, slowly add the flour mixture and mix just until combined; avoid overmixing.
- Form and coat the cookies: Scoop about 1 tablespoon of dough and shape it into a ball. Roll the ball generously in granulated sugar, then roll it in confectioners’ sugar so it’s well coated. Place the prepared dough balls about 2 inches apart on the lined baking sheets.
- Bake for 12–14 minutes, rotating the pan halfway through baking. The cookies are done when the edges are set and the tops are cracked. If the sugar seems to absorb during baking, gently press the warm cookie tops into extra confectioners’ sugar. Let cool completely on a wire rack.
Helpful tips
Coat in two sugars: Rolling the dough first in granulated sugar and then in confectioners’ sugar helps create a cracked, crinkle top. The granulated sugar’s texture allows the powdered sugar to adhere better and encourages those signature fissures.
Make ahead: The dough can be refrigerated for up to 48 hours; bring it to room temperature for about 15 minutes before scooping and rolling. You can also freeze dough balls or the wrapped dough for up to three months—thaw in the refrigerator before baking.
Frequently Asked Questions
Too much flour is the usual culprit. For best results weigh ingredients or spoon and level flour into the measuring cup rather than packing it down. Overbaking or an oven running hot can also dry cookies out and make them crumbly.
Yes. The recipe scales well—bake in batches or freeze some dough to bake later.
Use creamy, stable peanut butter (no-stir varieties are ideal). Natural peanut butter that has separated is too oily and will change the dough texture, and chunky peanut butter can interfere with the crinkle appearance.
If the sugar seems to vanish, the dough balls were likely too warm or not coated generously enough. Chill dough balls briefly before coating in warm conditions and don’t skimp on the confectioners’ sugar.
Related recipes
If you enjoy peanut butter or crinkle-style cookies, try these next.
Classic Peanut Butter Cookies
Gingerbread Crinkle Cookies
Peanut Butter Blossoms (soft and chewy)
Easy Chocolate Crinkle Cookies
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Get the Recipe: Peanut Butter Crinkle Cookies
Ingredients
- 1 ⅓ cups (190 g) all-purpose flour
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ cup (113 g) unsalted butter, room temperature
- 1 cup (210 g) packed light brown sugar
- ½ cup (125 g) creamy peanut butter*
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup (70 g) granulated sugar
- ¾ cup (90 g) confectioners’ sugar, divided
Instructions
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Preheat oven to 350° F. Line two cookie sheets with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
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In a stand mixer or with a hand mixer, beat the butter, brown sugar, and peanut butter until fluffy, about 4 minutes. Add the egg and vanilla and mix until incorporated. On low speed, gradually add the flour mixture and mix until just combined.
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Set out two small bowls: one with granulated sugar and one with 1/2 cup confectioners’ sugar. Scoop about 1 tablespoon of dough, shape into a ball, roll in granulated sugar, then roll in confectioners’ sugar until generously coated. Place dough balls 2 inches apart on the prepared sheets.
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Bake 12–14 minutes, until edges are just set and tops are cracked. Let the cookies cool on the sheets for 2 minutes, then transfer to a wire rack to cool completely.
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While still slightly warm, place the remaining 1/4 cup confectioners’ sugar in a shallow dish and gently dip the tops of the cookies to add a final dusting. Be gentle so you don’t press the sugar into the cracks. Enjoy!
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Cookie dough freezes well for up to three months—wrap well and thaw in the refrigerator before using.
Adapted from Cooking Classy.