Peanut butter crinkle cookies melt in your mouth thanks to the creamy peanut butter and generous dusting of confectioners’ sugar. The flavor and texture in these cookies are certainly something special.

pile of peanut butter crinkle cookies coated in confectioners' sugar

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

Why this recipe works

Creamy peanut butter and brown sugar create the perfect texture in these cookies. They are chewy and a little crisp. The cookies also melt in your mouth, which make them simply irresistible. Between the peanut butter and the generous dusting of confectioners’ sugar, your tastebuds start to tingle the second one of these cookies hits your lips and the cookie melts away.

peanut butter crinkle cookies ingredients in bowls labeled with text

How to make peanut butter crinkle cookies

  1. Preheat oven to 350 F and line baking sheets with parchment paper.
  2. Whisk together the dry ingredients: flour, baking soda, baking powder and salt. Set aside.
  3. Make the cookie dough: Beat the butter, brown sugar and peanut butter together until light and fluffy, about 4 minutes. Add egg and vanilla and mix until combine. A flour mixture and mix until combined.
  4. Roll cookie dough: Scoop a generous tablespoon of dough and roll it into a ball. Generously coat the ball in granulated sugar then confectioners’ sugar. Place on prepared baking sheet and repeat with remaining dough.
  5. Bake cookies for 12 to 14 minutes, rotating the pan halfway through. If the sugar was absorbed, you can gently press the tops of the warm cookies in confectioners’ sugar. Let the cookies cool completely.
photo collage demonstrating how to make peanut butter cookie dough in a mixing howl
photo collage demonstrating how to coat peanut butter cookie dough in sugar and before and after cookies baked

Helpful tips

The trick to a successful crinkle top on peanut butter cookies is coating the cookie dough balls in both granulated sugar and confectioners’ sugar. The granulated sugar is more crystallized, which helps the confectioners’ sugar stick. If the sugar dissolves while baking, then just dip the tops of the cookies in a shallow bowl of confectioners’ sugar.

To make these cookies ahead of time, you can refrigerate the dough overnight and up to 48 hours. Let the dough sit at room temperature for 15 minutes before scooping and rolling in sugar. You can also freeze the dough for up to 3 months.

peanut butter crinkle cookies on small antique wire rack with handle

Frequently Asked Questions

Why are my peanut butter cookies crumbly?

Most likely there was too much flour in the dough. Weigh your ingredients for accurate measurements or spoon and level your flour into a measuring cup (never pack flour down). The other reason could be the oven is too hot or the cookies were baked too long.

Can I double this recipe?

Yes, this recipe can easily be doubled. You can bake the cookies in one go or freeze some of the cookie dough to bake later.

What type of peanut butter should I use?

Creamy no-stir peanut butter is required for this recipe. Natural peanut butter that is separated will not work because it is too oily. Crunchy peanut butter will not provide a melt-in-your-mouth texture and may affect the appearance of the cracks.

Why did the sugar disappear?

The cookie dough was too warm or there wasn’t enough sugar on the cookie dough balls. If you’re baking in a warm climate, you can refrigerate the cookie dough balls before rolling them in sugar. Be generous with the confectioners’ sugar!

peanut butter crinkle cookie with a bite leaning on stack of cookies

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pile of peanut butter crinkle cookies on small antique wire cooling rack with handle

Get the Recipe: Peanut Butter Crinkle Cookies

Peanut butter crinkle cookies melt in your mouth thanks to the creamy peanut butter and generous dusting of confectioners' sugar.
5 (18 ratings)


  • 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


  • Preheat oven to 350° F. Line two cookie sheets with parchment paper 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 or using a hand mixer, beat butter, brown sugar and peanut butter until fluffy, about 4 minutes. Add egg and vanilla and mix until incorporated, about 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 12 to 14 minutes 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!


Peanut butter: 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 three months. Wrap it in plastic wrap. 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.

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