Crunchy Peanut Butter Cookies

Crunchy Peanut Butter Cookies made this way are my favorite. I don’t know why I never see a recipe for them made with crunchy peanut butter, but I like to have some peanuts in my cookies. It makes them a little bit more sandy and soft, and that’s how I like them.

Why “Crunchy” Peanut Butter Cookies?

It makes me think of this packaged cookie I remember having as a kid that had 3 little halves of peanut in the middle of the cookie. I would eat all the way around the cookie and save that crunchy and gooey center for the last bite. I can’t for the life of me remember the brand, and I never see them anymore, but they were a sure favorite.

Ingredients needed:

Now the name may be a little bit misleading, this recipe yields a fantastically soft and chewy cookie, I just like to use crunchy peanut butter, opposed to smooth. It lends a texture that I enjoy and leaves you with some crunchy peanut bits inside.

• Crunch Peanut Butter
• Butter
• Brown Sugar
• White Sugar
• Egg
• Vanilla Extract
• Salt
• Flour
• Baking Soda

Doing it different is OK!

I hope you enjoy these as much as I do, peanut butter just might be my favorite food ever. At the very least I am a sucker for anything that has it in it. I even love to slather it on banana bread, like this one. How do you like it, leave me a comment below with your favorite.

Until next time, happy cooking!

Kendell

Looking for more Peanut Butter?

Take a look at Lori’s Classic Peanut Butter Cookies that she sandwiches with chocolate ganache! Or Sarah’s Chocolate Peanut Butter Tart, um YUM!

Print Pin

5 from 1 vote

Crunchy Peanut Butter Cookies

Now the name may be a little bit misleading, this recipe yields a fantastically soft and chewy cookie, I just like to use crunchy peanut butter, opposed to smooth. It lends a texture that I enjoy and leaves you with some crunchy peanut bits inside.

Author Kendell

Ingredients

• 3/4 C Crunch Peanut Butter
• 1/2 C Butter
• 1/2 C Brown Sugar
• 1/2 C White Sugar
• 1 Egg
• 1 T Vanilla Extract
• 1/4 t Salt
• 1 1/2 C Flour
• 1 t Baking Soda
• 1/4 C Sugar for stamping cookies

Instructions

• Preheat oven to 350 degrees.
• In the bowl of a stand mixer fitted with the paddle attachment, combine butter, peanut butter, and both sugars. Cream together, scraping down at least twice, until everything is evenly combined.
• Add the egg and vanilla, beat until well combined.
• Add salt, flour and baking soda, mix on low speed until flour is completely worked in. Whack the mixer up to full speed and then off, quickly, for a final mix.
• Scoop cookies onto a parchment lined cookie sheet in about 1 tablespoon mounds. I use a small ice cream scoop for equal sized cookies.
• With a fork, tap on some of the dough left in your bowl to moisten, dip in sugar and then create a crosshatch pattern on your cookies, tamping your fork in sugar after each press of the cookie.
• Bake in preheated oven for 8-10 minutes, just until the top and edges begin to brown.
• Remove and transfer to a cooling rack.
• Enjoy!

Looking for some other goodies?

Take a look at a few of my more decedent recipes or reviews below.

Homemade Sausage Manicotti

Peach Jelly Donuts

Peach Iced Tea

JoJo’s Biscuits– Magnolia Table Recipe Review – Free Recipe

Get my NEW e-Cookbook here!! ⬇️

–

My Favorite Kitchen Tools!

Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice ?

These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen! ?

These are my FAV Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these. ?

This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!

This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet setor 8″ Skillet, I still need this one for my kitchen ? Also, I don’t really know how to cook small so the 12.5″ is my other fave!

A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.

This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!

This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.

A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. ? But can you really ever have too many?

A food scale can be a very important tool in your kitchen, this one is the one I use every day!

If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!

Check out this great product for your mason jar, the Ergo Spout lets you turn any jar into a pourable pitcher. Get yours here! I love making my homemade salad dressing and keeping them this way in the refrigerator.