Crispy Peanut Butter Cookies


Crispy Peanut Butter Cookies are one of my favorite cookies. They are so easy to make, and bring all the boys to the yard! I just love them. A simple treat like this recipe, doesn’t need any fancy ingredients: all you need is a few cups of flour, sugar, peanut butter and some eggs. In the mood for a tasty but simple peanut butter cookie recipe? You gotta try this one! Crispy peanut butter cookies are the best!

Crispy Peanut Butter Cookies

close up 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.

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.

Yield24 Servings

Prep Time7 minutes

Cook Time8 minutes

Total Time4 hours 15 minutes



Ingredients US CustomaryMetric

  • ▢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


  • 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.

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.


  •  Prep Time: 0 hours
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  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar, plus more for coating
  • 1/3 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 3/4 cup creamy peanut butter


  • 8 ounces dark chocolate chunks
  • 2 tablespoons coconut oil
  • 3 tablespoons coarse sea salt
  • 1/3 cup coarsely chopped honey roasted peanuts, chopped


  1. In a medium bowl whisk together flour, baking soda, salt, and nutmeg. Set aside.
  2. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugars on medium speed. Beat for about 3 minutes until light and fluffy. Stop the mixer and scrape down the sides of the bowl. Add the vanilla extract egg and beat on medium speed until combined, about 2 minutes. Add the peanut butter and beat until just combined.
  3. Stop the mixer and scrape down the sides of the bowl, ensuring that all of the wet ingredients are thoroughly combined. Add the dry ingredients all at once. Beat on low speed until just combined. Remove the bowl from the mixer and finish mixing with a spatula. Cover and refrigerate for 30 minutes.
  4. While the cookie dough chills, preheat the oven.
  5. Place a rack in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  6. Place about 1/2 cup granulated sugar in a small bowl for coating the dough. Spoon cookie dough by the tablespoonful into the palm of your hand. Gently roll into a ball and coat in sugar. Place on the prepared baking sheet and use a fork to mark the cookies with a cross-hatch pattern. Place cookies on the sheet about 1-inch apart.
  7. Bake for 10-12 minutes until golden brown. Remove from the oven and allow to rest on the baking sheet for 5 minutes until removing to a wire rack to cool completely.
  8. Melt chocolate and coconut oil in a double boiler or in the microwave. Stir until completely smooth and combined. Place in a small but deep bowl for dipping. Place the salt and chopped peanuts in separate bowls near your dipping area. Dip the cookies halfway into the melted chocolate. Place on a parchment lined tray. Sprinkle with chopped nuts and a bit of sea salt. Place in the refrigerator to harden the chocolate. I bagged my cookies up and store them in the refrigerator. Delicious!

Crisp Peanut Butter Cookies

These peanut butter cookies, made with just the right proportion of granulated and brown sugars, are crisp, shortbread-like, melt-in-your-mouth deliciousness just like what you find at San Francisco’s Miette Bakery.

A parchment covered counter with lines of raw peanut butter cookies and a meat-tenderizing mallet.

These little lovelies are unexpectedly crisp for a peanut butter cookie. They’re essentially shortbread-like, melt-in-your-mouth, crumbly goodness. Not like Mom’s classic peanut butter cookies. Actually, not like any other peanut butter cookie you’ve had. And not likely to last very long once you’ve had a taste. We use a meat mallet to cross-hatch our cookies.


Ohhh… we like the way you think. Now, these cookies are a special level of delicious so you don’t need to go messing around with them. But, if you’re like some of us, you’re crazy about the combo of chocolate and peanut butter. So yes, you can do it. Our recommendation is to use chopped chocolate, rather than chips or chunks, especially if you’re aiming to make smaller cookies.

Crisp Peanut Butter Cookies

A parchment covered counter with lines of raw peanut butter cookies and a meat-tenderizing mallet.

These peanut butter cookies, made with just the right proportion of granulated and brown sugars, are crisp, shortbread-like, melt-in-your-mouth deliciousness just like what you find at San Francisco’s Miette Bakery.

Prep20 mins

Cook20 mins

Total40 mins



24 cookies

128 kcal


  • ▢1 2/3 cups all-purpose flour
  • ▢1 teaspoon baking soda
  • ▢1/4 teaspoon kosher salt
  • ▢1 stick (4 oz) unsalted butter at room temperature
  • ▢1/2 cup granulated sugar plus more for sprinkling
  • ▢1/3 cup packed light brown sugar
  • ▢1/2 teaspoon vanilla extract
  • ▢1 large egg
  • ▢1/2 cup plus 2 tablespoons creamy or chunky peanut butter


  • Preheat the oven to 350°F (176°C). Line 2 baking sheets with parchment paper.
  • Sift together the flour, baking soda, and salt in a bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment on high speed, beat together the butter, granulated and brown sugars, and vanilla until light and fluffy, something like 4 to 5 minutes. Add the egg and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula. Add the peanut butter and mix until everything is smooth and uniform. Add the flour mixture and mix just until combined. Remove the bowl from the mixer, scrape down the sides of the bowl, and mix again a few times by hand.
  • To make small peanut butter cookies, roll scant teaspoon-sized portions of dough into 3/4-inch balls.To make larger cookies, roll 1 1/2-tablespoon portions of dough into balls. Place the dough balls 2 inches apart on the prepared baking sheets. Flatten the cookies slightly and imprint the traditional cross-hatch marks using the back of a fork or make the nifty indentations you see in the photo by using a meat mallet. Sprinkle with granulated sugar. Bake in batches until lightly browned, about 10 minutes. Transfer the cookies to a wire rack to cool completely. Store in airtight containers for up to 2 weeks. 

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