A crispy peanut butter cookie? Where have they been all my life? I’m in love with these Crisp Peanut Butter Crinkle Cookies! They have the perfect amount of peanut butter flavor and each bites just melts in your mouth. They are one of those cookies that are perfect for dunking in milk – they’re also one of those cookies that everyone will enjoy. I thought since I’ve been eating so many desserts lately I could stop at just one of these cookies, but of course I couldn’t. Who was I kidding? They’re crispity crunchity peanut buttery goodness and they’re far too delicious to resist!
I found this recipe in the latest issue of the Food Network Magazine (I added the word Crisp so you’d know these are a crispy cookie because I don’t know of a lot of crinkle cookies that are crisp throughout). All the holiday cookies and treats in all the food magazines have been making my mouth water lately. I went through the three food magazines I had on a recent trip and I narrowed it down to trying these first. I haven’t made a peanut butter treat for a while and these cookies were just calling my name. I’m so glad I tried them because I know they’ll be a cookie I’ll want to make again and again. I did omit the 1/3 cup mini chocolate chips they had listed, feel free to add them in at the end of mixing if you’d like. Who omit’s chocolate?! Crazy, I know. But I just wanted these cookies to be all about the peanut butter. Mmmm and now I want another…
Crisp Peanut Butter Crinkles
Yield: About 32 cookies
- 1 1/3 cups (190g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, at room temperature or softened
- 1 cup packed (210g) light brown sugar
- 3/4 cup (190g) creamy peanut butter (don't use natural or chunky)
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup (70g) granulated sugar
- 3/4 cup (90g) powdered sugar, divided
Position oven racks in upper third and lower third of the oven. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, baking powder and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, brown sugar and peanut butter for several minutes until fluffy. Mix in egg and vanilla. With mixer set on low speed slowly add in flour mixture and mix until combined.
Pour granulated sugar into a small bowl then pour 1/2 cup of the powdered sugar into a separate small bowl. Scoop dough out 1 even tablespoon at a time and shape into balls, then roll each ball through granulated sugar to coat and then into powdered sugar giving it a generous coating. Space dough balls 2-inches apart on two ungreased 18 by 13-inch baking sheets (do not use dark coated baking sheets or the cookies will burn on bottom).
Bake cookies 7 minutes then rotate pans to opposite oven racks and continue to bake about 7 - 9 minutes longer until cookies are just firm around the edges and cracked on top. Let cool on baking sheet several minutes then transfer cookies to wire racks to cool. While cookies are still slightly warm, pour 1/4 cup of the powdered sugar into a shallow dish and shake dish to level the sugar. Dip tops of cookies into powdered sugar - being careful not to press them into the sugar too far or you'll cover the nice appearance of the crinkles. Store cookies in an airtight container at room temperature.
Recipe source: adapted from Food Network Magazine December 2016 issue