Crisp peanut butter crinkle cookies melt in your mouth. The crisp texture gives way to buttery peanut flavored cookies that are coated in confectioners’ sugar.

Peanut Butter Crinkle Cookies |
Crinkle cookies have become one of my favorite cookies to make during the holidays. The beauty is that they don’t just have to be chocolate crinkles (have you seen my gingerbread ones?). This year I was inspired to make crinkle cookies with peanut butter.

Peanut butter crinkles cookies? Yep, that’s right. The classic crinkle appearance can be obtained with peanut butter cookies too—and it’s so easy! The cookie dough is rolled into balls, coated with granulated sugar and confectioners’ sugar then baked in the oven. To really show off the crinkles, the baked cookies are coated again with confectioners’ sugar

Those crevasses of peanut butter deliciousness are easily the best part of these cookies, so you have to let them peek through!

Peanut Butter Crinkle Cookies |
This recipe is truly different not only in flavor, but in texture too. Instead of a gooey, chocolatey cookies, you have a crisp, peanut buttery cookie.

Peanut butter crinkle cookies have a consistency similar to shortbread cookies. They are tender, slightly crumbly, and each bite melts away in your mouth like shortbread. It’s hard to say no to just one cookie!

Of course the flavor is irresistible too. I don’t know if it’s the peanut butter or the generous dusting of confectioners’ sugar (let’s be honest, it’s probably both), but either way your tastebuds start to tingle the second one of these cookies hits your lips.

Peanut Butter Crinkle Cookies | www.ifyougiveablondeakitchen.comWith such tempting flavors, these peanut butter cookies didn’t last long in the house. I had one (okay two, no three) and immediately wrapped them up in goodie bags to gift to my friends for Christmas. They ate them just as quickly as I did!

Peanut Butter Crinkle Cookies |

Peanut Butter Crinkle Cookies

Crisp peanut butter crinkle cookies melt in your mouth thanks to the peanut butter flavor and generous dusting of confectioners’ sugar.
5 from 1 rating


  • 1 ⅓ cups (190 g) all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • ½ tsp salt
  • ½ cup (113 g) unsalted butter, room temperature
  • 1 cup (210 g) packed light brown sugar
  • ½ cup (125 g) creamy peanut butter*
  • 1 large egg
  • 1 tsp vanilla extract
  • cup (70 g) granulated sugar
  • ¾ cup (90 g) confectioners' sugar, divided


  • Position oven racks in upper third and lower third of the oven. Preheat oven to 350° F. Line two cookie sheets with parchment paper or silpats and set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, mix together butter, brown sugar and peanut butter until fluffy, about 5 minutes. Add egg and vanilla and mix until incorporated, 30 seconds. With mixer set on low speed, slowly add in flour mixture and mix until combined being careful not to over mix.
  • Set up two small bowls. Pour granulated sugar into one bowl and pour 1/2 cup confectioners’ sugar into the other bowl. Scoop about 1 tablespoon of dough and shape into a ball, then roll the ball in granulated sugar to coat first and then roll into powdered sugar until it is generously coated. Repeat with remaining cookie dough and place dough balls 2-inches apart on prepared cookie sheets.
  • Bake cookies 7 minutes then rotate pans to opposite oven racks and continue to bake about 7 minutes longer or until cookies are just firm around the edges and cracked on top. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
  • While cookies are still slightly warm, place remaining 1/4 cup confectioners’ sugar into a shallow dish and shake dish to level the sugar. Dip tops of cookies into powdered sugar – be gentle here so the sugar doesn’t press into the crinkles. Enjoy!


  • For best results use creamy peanut butter. Don’t use natural or chunky peanut butter. Natural peanut butter will separate and chunky peanut butter will prevent the cracks from forming in the cookies.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Cookie dough freezes well for up to a month. Wrap it in parchment paper and put it in a baggie. Defrost in the refrigerator then bring to room temperature.
Serving: 1cookie, Calories: 128kcal, Carbohydrates: 17g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 13mg, Sodium: 101mg, Potassium: 55mg, Fiber: 1g, Sugar: 12g, Vitamin A: 96IU, Calcium: 13mg, Iron: 1mg

Adapted from Cooking Classy.

Peanut Butter Crinkle Cookies |

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