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 is just 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. For the life of me, I can't remember the brand, and I never see them anymore, but they were by far my favorite.
I don't even think they make them anymore, but if they did I they would be my go-to snack. If you remember them and the brand be sure to tell me in the comments at the bottom of this page.
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.
They do however retain the quality of that favorite childhood memory. With a slightly crisp outer edge and a smooth and chewy center.
This recipe is great because it requires minimal ingredients and might even be considered small batch baking. Just one egg, one cup of sugar and flour, and a single stick of butter, these are the small-batch Crunchy Peanut Butter Cookies of your dreams. The recipe makes 20 1-ounce cookies.
What you need:
- Crunch Peanut Butter
- Butter
- Brown Sugar
- White Sugar
- Egg
- Vanilla Extract
- Salt
- Flour
- Baking Soda
How do you make Crunchy Peanut Butter Cookies?
One tip that I love to share is one that I learned from Christina Tosi. It has to do with the beginning stage of making cookies. She gets a little sciency with it, but essentially you want to really whip the heck out of your butter and sugar at the beginning of the cooking dough making process.
Doing this ensures you get a luxuriously textured cookie, and that when it comes time to add the flour to the mixture you don't have to overwork the flour. Overworking the flour can result in a cookie that has a tough texture, and nobody wants that!
So always be sure to really whip that butter, for at least 3-4 minutes and it begins to get almost white. This will ensure you get a perfectly textured cookie. The rest of the process is pretty straight-forward. Add everything in at the proper stages and gently fold in the flour as the last thing you do.
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 includes 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 way to eat peanut butter, besides off a spoon.
Crunchy Peanut Butter Cookies
The name of these cookies 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.
Ingredients
- ¾ cup Crunchy Peanut Butter, not natural
- ½ cup Unsalted Butter, soft
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 1 Egg, room temp
- 1 tablespoon Vanilla Extract
- ¼ teaspoon Kosher Salt
- 1 ½ cup All-Purpose Flour
- 1 teaspoon Baking Soda
- ¼ cup Granulated 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. 4 minutes
- Add the egg and vanilla, beat until well combined. 45-60 seconds longer.
- Add salt, flour, and baking soda, mix at low speed until flour is completely worked in. Whack the mixer up to full speed and then off, quickly, for a final mix. 2 seconds.
- Use a 1-ounce scoop to scoop cookies onto a parchment-lined cookie sheet. 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 the preheated oven for 12-14 minutes, just until the top and edges begin to turn golden brown.
- Remove from the oven and transfer to a cooling rack.
- Enjoy!
Notes
Be sure to flatten the cookies a bit no matter when you do. Whether you want to leave the sugar off or not create a classic peanut butter cookie crosshatch, give them a press before baking for a flatter cookie. Leaving them in a ball will produce a tall squishy cookie and that's not quite what you want with these.
Nutrition Information:
Yield: 10 Serving Size: 1 gramsAmount Per Serving: Calories: 382Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 43mgSodium: 294mgCarbohydrates: 45gFiber: 2gSugar: 27gProtein: 7g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
If you make this recipe, please let me know by leaving a review at the bottom of this page!
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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 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 set or 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!
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My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
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I have been craving a crunchy peanut butter recipe, scouring Pinterest and the "Internets and the Googles," looking for a recipe. You are my Chef in shining armor! This is the one, the money maker, the thick, crunchy peanut butter recipe I've been looking for! Lawd have mercy! I doubled this recipe, and it was a winner! I probably doubled my thigh diameter eating them!
Search no more people! This is the one to save in your recipes! Winner, winner, chicken dinner! Yes, Chef!!
Lisa! I am so glad we have found each other! It makes me so happy to hear that you loved this recipe, I don't know why there are not more crunchy peanut butter cookie recipes out there, but I am happy to fill the void. Enjoy!