Crispy Peanut Butter Cookies

close up stack of Crispy Peanut Butter Cookies in wood background

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stack of Crispy Peanut Butter Cookies in wood background

I can count on one hand the number of people I know who don’t like peanut butter! I truly believe it’s one of the best things to happen to mankind. And these crispy peanut butter cookies are even better! These melt-in-your-mouth scrumptious cookies are super easy to make and a joy to devour! And if you think you like them, wait until your kids try them (you’ll definitely have to hide these out of reach if you want them to last!).

How to Make Crispy Peanut Butter Cookies

  • In a large mixing bowl, cream together the butter and the sugars until creamy and smooth.
  • Add in the peanut butter, eggs, and vanilla extract, then beat until smooth.
  • In another bowl, whisk together the flour, baking soda, and baking powder until combined.
  • Add the dry mixture into the butter mixture and mix in well.
  • Chill in the fridge for an hour.
  • Preheat your oven to 375 °F.
  • Shape the dough into small golf ball sized rounds.
  • Place 2 inches apart on ungreased baking sheets.
  • Now, you can flatten each ball by crisscrossing with the tines of a fork as is custom. You can ALSO do what I did and use a meat mallet to press them down. My meat mallet is circular so it’s perfect for cookies. You can use a square one to press down the cookies as well.
  • Bake at 375° for 11-13 minutes or until bottoms are lightly browned and cookies are well baked. Don’t let them brown too much, but do bake them as much as possible.
  • Remove and cool on the baking sheets completely.
  • Enjoy!

 

pressing down the cookie dough using a meat mallet

How do you Store Peanut Butter Cookies So They Stay Crisp?

Once you’ve finished baking these peanut butter delights, the last thing you want is to end up with soggy cookies within a few hours! To properly store your crispy peanut butter cookies make sure that you let them cool completely beforehand. Then put your cookies into an airtight container and place parchment paper in between each layer of cookies. Adding some white bread into the container will also soak up the moisture and keep them nice and crispy! Once that’s done, keep the container at room temperature and your cookies will stay crispy for 2-3 weeks!

How Long do you Bake Peanut Butter Cookies?

These crispy peanut butter cookies should be baked in a preheated oven for 11-13 minutes until slightly browned (but not too much). You’ll need to keep an eye on them to make sure they’re properly baked but not overdone either – it’s a delicate balance but it will be second nature once you’ve made them a few times!

How to Make Peanut Butter Cookies Without Sugar

If you don’t want to use sugar in your crispy peanut butter cookies recipe you can substitute a 1 to 1 ratio sweetener such as  Splenda or Stevia for the sugar in this recipe and it will work just as well. Agave nectar is also a good swap for sugar in this recipe without sacrificing taste, just make sure that you look at your substitution ratios and adjust accordingly. Peanut butter cookies are one of the most popular cookies to make sugar free.

close up stack of Crispy Peanut Butter Cookies in wood background

 

How to Tell when Peanut Butter Cookies are Done

You should bake your crispy peanut butter cookies until the edges turn a light brown. But make sure you take a close look to ensure they actually have turned brown as the peanut butter itself can create a bit of an optical illusion if you’re not looking closely! Sometimes it’s worth taking them out of the oven to have a closer look. Don’t forget to keep an eye on your cookies as they bake as they can get overbaked very easily too.

Other Cookie Recipes

  • The Best Chocolate Chip Cookie Recipe: this reader-friendly favourite is one of the most popular chocolate chip cookie recipes on my entire website! These chewy chocolate cookies are an absolutely decadent delight and if you haven’t tried them yet then you’re in for a treat!
  • Thick & Chewy Peanut Butter Chocolate Chip Cookies: these crazily addictive, thick & chewy peanut butter chocolate chip cookie will absolutely blow your mind. I mean, peanut butter and chocolate, where can you go wrong with that combination?!
  • Old Fashioned Cut-Out Sour Cream Sugar Cookies: this classic pairing of sour cream and nutmeg in a soft, pillowy sugar cookie is an absolute treat to the tastebuds!
  • Raspberry Walnut Thumbprint Cookies: these are my Mom’s favourite cookie and I’m definitely a big fan of them too! With a yummy jam center they look and taste gorgeous!
  • Crispy, Buttery Candy Cane Cookies: these colorful cookies are definitely a little festive but you can make them at any time of the year! Their crispy yet chewy texture is one I love (as you’ve probably noticed!).

 

stack of Crispy Peanut Butter Cookies in wood background

These are my new obsession, no word of a lie. Peanut butter cookies are my FAVORITE. Beyond my favorite. And when you make them crispy? Awwww man, they are addicting. I mean, let’s face it I honestly wouldn’t turn down any cookies, but there is something about PB cookies that makes them the best ever.

Happy baking!

Love,

Karlynn

 

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How to make perfectly crispy peanut butter cookies, with a method that I have perfected that results in AMAZINGLY crispy cookies every time!

 

 

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Crispy Peanut Butter Cookies

How to make perfectly crispy peanut butter cookies, with a method that I have perfected that results in AMAZINGLY crispy cookies every time!

5 from 14 votes
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
27 minutes
Course
Dessert
Cuisine
American
Servings
36
Calories
167
Author
Karlynn Johnston

Ingredients

  • 1 cup salted butter softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 1 cup peanut butter
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder

Instructions

  1. In a large mixing bowl, cream together the butter and the sugars until creamy and smooth.
  2. Add in the peanut butter, eggs and vanilla extract, then beat until smooth.
  3. In another bowl, whisk together the flour, baking soda and baking powder until combined.
  4. Add the dry mixture into the butter mixture and mix in well.
  5. Chill in the fridge for an hour.
  6. Preheat your oven to 375 °F.
  7. Shape the dough into small golf ball sized rounds.
  8. Place 2 inches apart on ungreased baking sheets.
  9. Now, you can flatten each ball by crisscrossing with the tines of a fork as is custom. You can ALSO do what I did and use a meat mallet to press them down. My meat mallet is circular so it's perfect for cookies. You can use a square one to press down the cookies as well.
  10. Bake at 375° for 11-13 minutes or until bottoms are lightly browned and cookies are well baked. Don't let them brown too much, but do bake them as much as possible.
  11. Remove and cool on the baking sheets completely.
  12. Enjoy!

Nutrition Information

Calories: 167kcal, Carbohydrates: 19g, Protein: 3g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 22mg, Sodium: 118mg, Potassium: 82mg, Sugar: 12g, Vitamin A: 170IU, Calcium: 18mg, Iron: 0.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Linda Hensens says

    I have been wanting a crispy peanut butter cookie forever! I finally made these today, and I only used half of the cookie dough, (it made 26 cookies)! I stuck the other half in my freezer for another time!

    My question is how did you use your meat mallet to press your cookies out? I have a meat mallet that has a flat side and a side like the one you have.

    However, when I tried to press the cookies out with the mallet, the dough stuck to the mallet, and the dough was torn when I tried to get the dough off of it. I winded up using the typical fork to press the cookies out. If you have any tips, I would appreciate them! The cookies were very good though. Nice and crispy! Yumm!!5 stars

    • Karlynn says

      I’m glad it turned out for you! If they’re sticking to the mallet I would honestly just melt some butter and brush it onto the mallet. You can also dip the mallet into water and shake it off, that also helps prevent sticking when I use the bottom of glasses on cookies.5 stars

  2. eileen says

    Just have these cooling right now and they smell and taste amazing! Still a bit chewy as they’re a bit warm but totally amazing! Thank you!5 stars

  3. Tamaira says

    LOL! Last 2-3 weeks….like they would ever last that long in my house! Maybe 2-3 hours 🙂 I really love the look of these cookies. Now I need a meat mallet like yours so I can make such pretty looking ones. What brand of peanut butter do you use? I only ever buy the kind that has ground peanuts but I am guessing that won’t work here.

    • Karlynn says

      we use the junky peanut butter for baking, but we use natural peanut butter for everything else like toast etc. I just find that usually natural peanut butter doesn’t bake up as nice for some reason. Probably some terrible additives lol.5 stars

      • Tamaira says

        Thank you! If you don’t use a specific brand then I guess I can go with No Name, PC or whatever happens to be on sale 🙂 Looking forward to making these!!5 stars

    • Yolande Robinson says

      You could try using the bottom of a glass as some of them are quite decirative

  4. Rick Collins says

    Yes I love them! I also am a big fan of Karlynn! She shares so many great ideas and recipes!5 stars

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