With their sparkly sugar exteriors and crinkly tops, my peanut butter crinkle cookies are a unique alternative to classic peanut butter cookies. They take just 15 minutes to prep and are so fun to make with kids! Recipe includes a how-to video!
½cup(100g)coarse/turbinado sugarfor rolling (may substitute regular granulated sugar)
Instructions
Combine butter, peanut butter, and sugars and use an electric mixer to beat together until smooth and creamy.
1 cup unsalted butter, 1 cup creamy peanut butter, 1 ¼ cups dark brown sugar, ¾ cup granulated sugar
Add eggs and vanilla extract and stir until combined.
2 large eggs, 2 teaspoons vanilla extract
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
2 ½ cups all-purpose flour, 1 ½ teaspoons baking soda, ½ teaspoon baking powder, ¾ teaspoons salt
With mixer on low-speed, gradually add dry ingredients to wet, stirring until completely combined.
Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 24 hours.
Once dough has chilled, preheat oven to 350F (175C) and line baking sheets with parchment paper, set aside. Measure out your coarse sugar in a small bowl.
½ cup coarse/turbinado sugar
Remove dough from refrigerator and scoop by 1 ½ Tablespoon-sized scoops. Roll dough between your palms to make it smooth, then roll in coarse sugar until completely covered.
Place cookie dough on baking sheet, spacing at least 2” apart.
Transfer to center rack of 350F (175C) oven and bake for 9-11 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Video
Notes
Peanut butter
I recommend using classic creamy peanut butter and avoiding the “natural” variety that tends to separate.
Storing
Store in an airtight container at room temperature for up to 5 days.