Description
Crumbl Classic Peanut Butter Cookies are soft, chewy, and packed with rich peanut butter flavor. These cookies have a slightly crisp edge, a melt-in-your-mouth texture, and are topped with the classic crisscross fork marks. A must-try for peanut butter lovers!
Ingredients
- 1 cup unsalted butter, softened
1 cup creamy peanut butter (smooth, not crunchy)
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Chill the dough in the fridge for 30 minutes to 1 hour (optional but recommended for easier handling).
- Form about 2 tablespoons of dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using a fork, gently press the top of each dough ball to create the classic crisscross pattern. Press the dough in one direction, then rotate the fork 90 degrees and press again.
- Roll each dough ball in the remaining ½ cup of granulated sugar to coat the outside before pressing with a fork.
- Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are slightly soft. Be careful not to overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy! These cookies are perfect with a glass of milk.
Notes
- For crunchier cookies, use crunchy peanut butter instead of smooth.
- To make the cookies extra indulgent, add chocolate chips or press a mini peanut butter cup into the center of each dough ball.
- Natural peanut butter can be used, but the dough may be softer due to the extra oil in it. If using, chill the dough for longer.
- For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour blend.
- If you want larger cookies, use a bigger scoop and adjust the baking time to 12-14 minutes.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
