Peanut Butter Crinkle Cookies
Soft, rich peanut butter cookies rolled in powdered sugar and baked to crinkled perfection—a dream for peanut butter lovers.
Ingredients
- 1 and ⅓ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup brown sugar, packed
- ¾ cup creamy peanut butter
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar
- ½ cup powdered sugar, plus more for dusting
Instructions
- Preheat oven to 350F degrees.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl using an electric mixer, beat together butter, brown sugar, and peanut butter on medium speed until creamy, about a minute. Increase speed to medium-high and beat until fluffy, about 2 more minutes. Add egg and vanilla extract; beat until combined.
- On low speed, slowly add flour mixture to wet ingredients; beat until combined.
- Place granulated sugar and powdered sugar in separate shallow dishes. Scoop dough into tablespoon balls using a #50 disher; drop into granulated sugar and roll to coat. Transfer dough balls to powdered sugar and roll to coat. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet about 2" apart.
- Bake 14-18 minutes or until edges are set and cracked on top. Allow cookies to cool on baking sheet for 3 minutes; transfer to a wire rack to cool completely. If desired, dust cooled cookies with additional powdered sugar. Eat & Enjoy!
Notes
Store Peanut Butter Crinkle Cookies in an airtight container; will keep for 3+ days.
Recipe from Food Network Magazine, Dec 2016 issue.
