Who could resist the allure of a warm, freshly baked cookie? Especially when it’s a peanut butter crinkle cookie—soft, chewy, and with that signature crinkled top that begs to be savored. I swear, these cookies have the power to transport you back to childhood, even if just for a moment, like an unexpected hug from an old friend.
Steps
- Adjust the oven racks to the upper and lower thirds and preheat the oven to 350°F (175°C). In a bowl, whisk together flour, baking soda, baking powder, and salt for about 20 seconds and set aside.
- In an electric mixer with a paddle attachment, beat together butter, brown sugar, and peanut butter until fluffy. Add in the egg and vanilla extract and mix well.
- Gradually incorporate the flour mixture into the wet mixture on low speed until fully combined. Prepare a small bowl with granulated sugar and another with ½ cup of powdered sugar.
- Scoop out a tablespoon of dough, shape it into a ball, and roll it in granulated sugar followed by a generous coating of powdered sugar. Arrange the dough balls 2 inches apart on two ungreased baking sheets.
- Bake the cookies for 7 minutes, then switch the baking sheets’ positions in the oven and continue baking for another 7 to 9 minutes until the edges are firm and the tops are cracked.
- Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely. Once slightly warm, dip the tops of the cookies in ¼ cup of powdered sugar, being careful not to submerge them entirely to preserve the crinkles’ appearance.
- Store the finished cookies in an airtight container at room temperature for freshness.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light-brown sugar
- 1/2 cup creamy peanut butter (not natural or chunky)
- 1 large egg
- 1 teaspoon vanilla extract
- Granulated sugar, for coating
- 3/4 cup powdered sugar, divided (1/2 cup and 1/4 cup)
Nutritional Values
Calories: 4096 | Calories from Fat: 1728 | Fat: 192g | Saturated Fat: 64g | Cholesterol: 384mg | Sodium: 3424mg | Potassium: 1888mg | Carbohydrates: 544g | Sugar: 352g | Protein: 64g | Vitamin A: 3040IU | Calcium: 384mg | Iron: 16mg
FAQ
- Can I add chocolate chips to the Peanut Butter Crinkle Cookies?
- Absolutely! Feel free to incorporate 1/3 cup of mini chocolate chips into the dough at the end of mixing if you want to add a chocolatey twist to the cookies.
- What type of peanut butter should I use for this recipe?
- It’s recommended to use regular creamy peanut butter rather than natural or chunky versions to ensure the cookies maintain their perfect texture.
- Why should I avoid using dark-coated baking sheets?
- Dark-coated baking sheets can cause the bottom of the cookies to overbake or burn, so it’s best to use standard baking sheets for an even bake.
- How should I store these cookies to keep them fresh?
- After baking, store the cookies in an airtight container at room temperature to maintain their crispness and flavor.
- What is the serving size and nutritional content of these cookies?
- Each serving is one cookie, which contains approximately 128 calories, with 6 grams of fat, 17 grams of carbohydrates, and 2 grams of protein.
Tips
- Choose the Right Peanut Butter: For the best results, avoid using natural or chunky peanut butter. This ensures a smoother texture and consistent baking.
- Bake on Light-Colored Baking Sheets: Using dark-coated baking sheets can cause the cookies to burn on the bottom. Opt for light-colored sheets to achieve even baking.
- Rotate Baking Sheets: Halfway through the baking time, rotate the baking sheets between the oven racks. This promotes even cooking and ensures the cookies are perfectly crispy.
- Be Gentle with Powdered Sugar Coating: When dipping the tops of the cookies into powdered sugar, do so lightly to preserve the crinkled appearance. Avoid pressing too hard, which can obscure the cookie’s texture.
Equipment
- Electric stand mixer with a paddle attachment
- 18 by 13-inch baking sheets
- Wire cooling racks
