I just whipped up Peanut Butter Overload Cookies that literally melt in your mouth under a generous dusting of confectioners’ sugar and you have to keep scrolling to see them.

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I can’t shut up about these Peanut Butter Crinkle Cookies. I adore how the creamy peanut butter, smooth not chunky, makes the center melt yet still holds tiny ridges of texture.

I snack on them straight from the tin like everyone judges me. Crinkle Cookies that wear a powdered sugar coat but still crack, revealing peanut butter goodness.

I love that this feels like Peanut Butter Overload Cookies without being sickly sweet. But honestly, it’s the contrast: powdered sugar dust and soft peanut butter crumb that hooks me.

Add coffee. Or don’t.

Just get me more. I will never stop.

Ingredients

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Flour gives structure so cookies hold their crinkles, it’s reliable.
Baking soda lightens them up, you’ll see those cracks pop.
Salt brightens sweetness, it’s the tiny flavor booster.
Butter adds richness and helps edges get a little crisp.
Granulated sugar gives snap and classic cookie sweetness.
Brown sugar brings chewiness and that caramel warmth.
Basically cozy.
Peanut butter gives peanut punch, smooth texture, and nostalgia.
Egg binds everything; makes cookies tender and a bit cakey.
Vanilla rounds flavors, makes them taste homemade.
Plus comforting.
Powdered sugar makes that snowy crinkle look and a sweet dusting.

Ingredient Quantities

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

1/2 cup packed light brown sugar

1 cup creamy peanut butter, smooth not chunky

1 large egg

1 teaspoon vanilla extract

about 1 cup confectioners sugar for rolling

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. In a medium bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda and 1/4 teaspoon salt; set aside.

3. In a large bowl cream 1/2 cup softened unsalted butter, 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and a little fluffy, about 2 to 3 minutes.

4. Beat in 1 cup creamy peanut butter until smooth, then add 1 large egg and 1 teaspoon vanilla extract and mix until just combined.

5. Add the dry ingredients to the wet in two additions, mixing gently until a soft dough forms; do not overmix.

6. For easier rolling chill the dough 20 to 30 minutes in the fridge, or 10 minutes in the freezer if you forgot to plan ahead.

7. Put about 1 cup confectioners sugar in a shallow bowl and scoop dough into tablespoon sized balls (about 1 inch); roll each ball in the powdered sugar until generously coated. If the sugar clumps sift it first.

8. Place the coated balls on prepared sheets about 2 inches apart. For a more cracked look press slightly with the palm of your hand but don’t flatten them too much.

9. Bake 9 to 11 minutes until the edges are set and the tops have cracked; centers will still be soft. Let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely.

10. Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for longer. Tip: don’t overbake or they’ll lose that melt in your mouth texture.

Equipment Needed

1. Oven and two baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls (or roomy bowls you already have)
3. Measuring cups and spoons for dry and wet ingredients
4. Whisk for the dry ingredients and a rubber spatula for folding
5. Electric hand mixer or sturdy wooden spoon for creaming the butter and sugars
6. Tablespoon scoop or two spoons to portion the dough
7. Shallow bowl for the confectioners sugar
8. Wire cooling rack for letting cookies finish cooling
9. Plastic wrap or container to chill the dough in the fridge or freezer
10. Airtight storage container for keeping baked cookies fresh

FAQ

Q: Can I use natural peanut butter instead of creamy commercial peanut butter? A: You can, but natural peanut butter often has more oil and a looser texture so the dough may be greasy. Stir it well, chill the dough longer, and maybe add 1 to 2 tablespoons more flour if it seems too soft.

Q: Do I need to chill the dough before baking? A: Chilling is optional but recommended. 20 to 30 minutes in the fridge makes the dough easier to roll and reduces spreading, so the crinkles stay pretty. If you skip chilling, just watch the first batch so they don't flatten too much.

Q: Why didn't my cookies get that cracked crinkle look? A: Common reasons are not rolling the balls large enough in confectioners sugar, dough being too warm, or overbaking. Roll smaller balls, coat them generously in powdered sugar, and bake until just set. They continue to set after you take them out of the oven.

Q: How do I make them chewier or more cake like? A: For chewier cookies, use a touch more brown sugar and take them out a minute or two earlier while centers still look slightly soft. For cakier cookies, add an extra tablespoon of flour or bake a minute or two longer until tops spring back.

Q: Can I freeze the dough or baked cookies? A: Yes. Roll the dough into balls, freeze on a tray, then store in a bag for up to 3 months. Bake from frozen, adding a couple minutes to the bake time. Baked cookies freeze well too, kept in an airtight container for up to a month.

Q: My cookies spread too much. What should I change? A: Make sure butter is softened but not melted, chill the dough before baking, and don’t overcrowd the baking sheet. Also check your baking soda is fresh; old leavening can give weird spread and texture.

Peanut Butter Crinkle Cookies Recipe Substitutions and Variations

All purpose flour: swap with 1 to 1 gluten free flour blend (measure cup for cup), but add 1/4 teaspoon xanthan gum if your blend doesnt already have it, cookies may be a touch more crumbly.
Unsalted butter: use equal amount of salted butter and reduce added salt in recipe to a pinch, or sub 1/2 cup coconut oil for a slightly softer, chewier cookie and subtle coconut note.
Creamy peanut butter: try sunflower seed butter for a nut free option, same amount, flavor will be a bit different but texture stays similar; if using natural PB stir well so oil is mixed in.
Confectioners sugar for rolling: use granulated sugar for a crunchier exterior and less snowball look, or mix 1/2 cup powdered sugar with 1/2 cup cornstarch if you want a less sweet coating that still crinkles nicely.

Pro Tips

1) Chill the dough longer if it feels too sticky. Ten minutes in the freezer helps but 30 to 45 minutes in the fridge makes rolling way easier and keeps the cookies from spreading too much when baked.

2) Roll the balls twice in the powdered sugar. Do it once before baking and a light dust after they come out if you want that extra contrast between crackly top and soft center. If the sugar clumps, give it a quick sift or stir.

3) Use room temp egg and butter, not warm. Cold ingredients make the dough tough, super soft ingredients make it greasy. Room temp gives you the best texture without overworking the dough.

4) Don’t overbake. Pull them when the edges look set but centers still look slightly underdone, they’ll finish on the sheet. Overbaking kills the melt-in-your-mouth thing you want.

5) If you like extra peanut punch, stir in a teaspoon of peanut butter extract or a handful of finely chopped roasted peanuts for texture. Just fold them in gently so you dont overmix the dough.

Peanut Butter Crinkle Cookies Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just whipped up Peanut Butter Overload Cookies that literally melt in your mouth under a generous dusting of confectioners' sugar and you have to keep scrolling to see them.

Servings

servings

Calories

199

kcal

Equipment: 1. Oven and two baking sheets lined with parchment paper or silicone mats
2. Medium and large mixing bowls (or roomy bowls you already have)
3. Measuring cups and spoons for dry and wet ingredients
4. Whisk for the dry ingredients and a rubber spatula for folding
5. Electric hand mixer or sturdy wooden spoon for creaming the butter and sugars
6. Tablespoon scoop or two spoons to portion the dough
7. Shallow bowl for the confectioners sugar
8. Wire cooling rack for letting cookies finish cooling
9. Plastic wrap or container to chill the dough in the fridge or freezer
10. Airtight storage container for keeping baked cookies fresh

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 cup creamy peanut butter, smooth not chunky
1 large egg
1 teaspoon vanilla extract
about 1 cup confectioners sugar for rolling

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a medium bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda and 1/4 teaspoon salt; set aside.
In a large bowl cream 1/2 cup softened unsalted butter, 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and a little fluffy, about 2 to 3 minutes.
Beat in 1 cup creamy peanut butter until smooth, then add 1 large egg and 1 teaspoon vanilla extract and mix until just combined.
Add the dry ingredients to the wet in two additions, mixing gently until a soft dough forms; do not overmix.
For easier rolling chill the dough 20 to 30 minutes in the fridge, or 10 minutes in the freezer if you forgot to plan ahead.
Put about 1 cup confectioners sugar in a shallow bowl and scoop dough into tablespoon sized balls (about 1 inch); roll each ball in the powdered sugar until generously coated. If the sugar clumps sift it first.
Place the coated balls on prepared sheets about 2 inches apart. For a more cracked look press slightly with the palm of your hand but don’t flatten them too much.
Bake 9 to 11 minutes until the edges are set and the tops have cracked; centers will still be soft. Let cookies cool on the sheet 5 minutes then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for longer. Tip: don’t overbake or they’ll lose that melt in your mouth texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.