Peanut Butter Crinkle Cookies

by | Oct 12, 2017

Home » Recipes » Peanut Butter Crinkle Cookies

In no time, you could have a batch of these peanut butter crinkle cookies cooling on your kitchen bench, warm peanut butter smell wafting through the house.

It’s convenient but also dangerous to always have ingredients on hand to make cookies. These peanut butter crinkle cookies need just the titular peanut butter, of course, sugar, flour and eggs. A dash of salt and some optional lemon zest enhance the flavour further. In no time, you could have a batch of peanut butter cookies cooling on your kitchen bench, warm peanut butter smell wafting through the house.

I had a parcel delivery while they were cooling and it made the postie hungry!

This peanut butter crinkle cookie recipe is great to bookmark or print for later for those times you need to make a sweet treat in a hurry. The cookies are slightly crumbly and melt-in-your-mouth, a bit like melting moment biscuits if you’ve had those. I used smooth peanut butter, but crunchy would add some texture.

Happy baking!

HOW TO MAKE PEANUT BUTTER CRINKLE COOKIES


Click to watch how to make our Peanut Butter Crinkle Cookies

PEANUT BUTTER CRINKLE COOKIES

Makes 20-24 cookies       Difficulty: Easy

INGREDIENTS:

125g Unsalted Butter, softened to room temperature

½ teaspoon Vanilla Extract

½ teaspoon Lemon Zest

60g Caster Sugar

70g Brown Sugar

90g Peanut Butter, smooth or crunchy

165g Plain Flour

1 pinch Salt

1 teaspoon Bicarbonate Soda

METHOD:

Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line a large baking tray with baking paper.

In a large mixing bowl add the softened butter, vanilla, lemon, caster sugar, brown sugar, and peanut butter. Whisk together with a hand mixer until the mixture is pale and creamy.

Add the flour, salt and bicarbonate soda. Stir together with a wooden spoon until a dough forms.

Scoop a heaped teaspoon of dough into your hands. Roll into a ball and place onto the baking tray. Leave about 2cm between each cookie as they spread in the oven. Lightly press a fork into the top of each cookie to mark a criss-cross pattern.

Place the tray on the middle rack of the oven and bake for 15-18 minutes. The cookies are done when the bottoms turn golden brown. They will firm up as they cool.

Remove tray from the oven. Let the cookies cool on a rack.

BAKING TIPS:

  • You can leave out the lemon zest if you like. I enjoy it because it adds a little extra flavour that helps cut through the rich peanut butter, but it’s fine without it.
  • These will store well for at least three days in an airtight container

Peanut Butter Crinkle Cookies
Peanut Butter Crinkle Cookies
Moreish peanut butter crinkle cookies that melt in your mouth. Can't stop at one!
Votes: 0
Rating: 0
You:
Rate this recipe!
Print
Servings Prep Time Cook Time Passive Time
20cookies at least 20 mins 18mins 20mins
Servings Prep Time
20cookies at least 20 mins
Cook Time Passive Time
18mins 20mins
Ingredients
  • 125 g Unsalted Butter softened to room temperature
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Lemon Zest finely grated
  • 60 g Caster Sugar
  • 70 g Brown Sugar
  • 90 g Peanut Butter smooth or crunchy
  • 165 g Plain Flour
  • 1 pinch Salt
  • 1 teaspoon Bicarbonate Soda
Servings: cookies at least
Units:
Ingredients
  • 125 g Unsalted Butter softened to room temperature
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Lemon Zest finely grated
  • 60 g Caster Sugar
  • 70 g Brown Sugar
  • 90 g Peanut Butter smooth or crunchy
  • 165 g Plain Flour
  • 1 pinch Salt
  • 1 teaspoon Bicarbonate Soda
Servings: cookies at least
Units:
Instructions
  1. Preheat oven to 180 degrees Celsius (160 fan-forced; 350F). Line a large baking tray with baking paper.
  2. In a large mixing bowl add the softened butter, vanilla, lemon, caster sugar, brown sugar, and peanut butter. Whisk together with a hand mixer until the mixture is pale and creamy.
  3. Add the flour, salt and bicarbonate soda. Stir together with a wooden spoon until a dough forms.
  4. Scoop a heaped teaspoon of dough into your hands. Roll into a ball and place onto the baking tray. Leave about 2cm between each cookie as they spread in the oven. Lightly press a fork into the top of each cookie to mark a criss-cross pattern.
  5. Place the tray on the middle rack of the oven and bake for 15-18 minutes. The cookies are done when the bottoms turn golden brown. They will firm up as they cool.
  6. Remove tray from the oven. Let the cookies cool on a rack.
Recipe Notes
  • You can leave out the lemon zest if you like. I enjoy it because it adds a little extra flavour that helps cut through the rich peanut butter, but it's fine without it.
  • These cookies store well for at least three days in an airtight container
Nutrition Facts
Peanut Butter Crinkle Cookies
Amount Per Serving
Calories 126 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 13mg 4%
Sodium 128mg 5%
Potassium 51mg 1%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 7g
Protein 2g 4%
Vitamin A 4%
Vitamin C 0.3%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Like these Peanut Butter Crinkle Cookies? Spread the word!