Crunchy Peanut Butter Cookies

For big or little kids, just the thing to send to your homesick college student, or to pack into a school lunch. I’m partial to the bits of peanuts in chunky peanut butter, but creamy is good too. (Use your favorite grocery store peanut butter-”natural” peanut butter doesn’t work well for most baking.) If you’re a peanut butter cup lover, go straight to the chocolate chip variation and stir 1 1/4 cups mini-chocolate chips into the dough.

These are definitely “milk-and-cookie” cookies — or spread your favorite ice cream between the big ones to make “sandwiches.” They’re fun for kids too: Give them a fork to make the traditional crisscross design on the tops of the cookies.–Judith Sutton

Crunchy Peanut Butter Cookies Recipe

  • Quick Glance
  • 30 M
  • 45 M
  • Makes about 60 cookies


  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup plus 2 tablespoons packed light brown sugar
  • 3/4 cup crunchy peanut butter (not “natural style”)
  • 1 large egg
  • 1 teaspoon pure vanilla extract


  • 1. Put the racks in the upper and lower thirds of the oven and preheat the oven to 350°F (175°C). Grease two large baking sheets.
  • 2. Whisk the flour, baking soda, and salt together in a medium bowl.
  • 3. In a large bowl, beat the butter and both sugars with an electric mixer on medium speed until light and fluffy, 2, to 3 minutes. Scrape down the sides of bowl. Beat in the peanut butter. Beat in the egg, blending well, then beat in the vanilla. On low speed, beat in the flour mixture in two additions.
  • 4. Scoop out a slightly rounded teaspoonful of dough for each cookie, roll the dough into a scant 1-inch ball, and place the balls 2, inches apart on the prepared baking sheets. With the back of a fork, gently press a crisscross pattern into each cookie, flattening it to 1/4 inch thick.
  • 5. Bake for 9 to 12 minutes, switching the position of the baking sheets halfway through baking, until the cookies are golden brown on the bottom and barely colored on top. Let cool on the baking sheets for 2 minutes, then transfer the cookies to racks to cool completely. (The cookies can be stored in an airtight container for up to 5 days.)


  • Make the dough as directed, adding chocolate chips if desired. Use a slightly rounded tablespoon of dough for each cookie and flatten each one into a 2 1/4- to 2 1/2-inch round. Increase the baking time to 10 to 13 minutes. (Makes about 20 cookies).
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