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.
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
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
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.
- 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
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