Crispy Peanut Butter Cookies

Crispy peanut butter cookies are made with crunchy peanut butter and topped with roasted peanuts! No chilling needed and made in one bowl, these 4 ingredient crunchy peanut butter cookies are the perfect cookie for peanut butter lovers! 

When it comes to keto cookie recipes, nothing beats chocolate chip cookies, almond butter cookies, and these crispy peanut butter cookies

crispy peanut butter cookies

Peanut Butter cookies are a classic, and as someone who loves plenty of texture, these crispy and crunchy version of them are my absolute favorite. While these cookies are still slightly soft and chewy, they also have the added crunch for the chopped peanuts. The thinner cookie also yields even crispier edges. 

These cookies are pretty much a taste and texture lovers’ dream! 

How do you make crunchy peanut butter cookies

The Ingredients

  • Peanut butter– Smooth and creamy peanut butter, with no added sugar. Don’t be tempted to use crunchy peanut butter, as the cookie dough will be very hard to form. The crunch will be added with the roasted peanuts. 
  • Eggs– Be sure that the eggs you use are room temperature, so it doesn’t chill the peanut butter and make it harder to make into a cookie dough. 
  • Sugar of choice– Any granulated sweetener can be used. Coconut sugar and light brown sugar are great, but if you only have white sugar, that can be used too. 
  • Roasted Peanuts– Dry roasted peanuts to top the cookies with, and to fold into the dough. You want the peanuts to be chopped finely, for the best texture. 

The Instructions

Start by mixing together your peanut butter, eggs, and sugar, until combined. Fold through half the chopped peanuts using a rubber spatula. You’ll then form 12 balls of dough and roll each one in extra chopped peanuts. Place the balls of dough onto a cookie sheet or baking sheet, and press each ball into a thick, cookie shape. Bake the cookies for 12-15 minutes, until the edges have crisped up and are brown. Let the cookies cool on the baking sheet completely. 

crisp peanut butter cookies

Can I make these cookies without eggs?

If you’d like these cookies to be made vegan, you can substitute the eggs with the following options-

  • Flax egg– Combine 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 10 minutes, for a gel to form. 
  • Chia egg– Mix together 1 tablespoon ground chia seed with 3 tablespoons water. Cover, and refrigerate for 15 minutes, to firm up. 

Can I use crunchy peanut butter?

I don’t recommend using crunchy peanut butter, especially if you use an all natural brand.

The only crunchy peanut butter that would work is the more generic brands, that contain added fillers and preservatives that make them spreadable. You can use that if you choose to. 

Are these keto cookies? 

If you use a sugar free sweetener, like monk fruit or erythritol, these cookies will be keto friendly.

Alternatively, you may enjoy making keto peanut butter cookies.

Tips to make the best crunchy peanut butter cookies

  • Do not overbake the cookies, as the cookies continue to cook significantly while they cool down. 
  • If you’d like thicker cookies, chill the dough for 2 hours prior to baking them.
  • Feel free to fold through some chocolate chips or chocolate chunks into the batter, for an added chocolate boost.
  • For a sweet and salty cookie flavor, use a peanut butter that has some added salt in it. Alternatively, add 1/4 teaspoon salt or sprinkle the tops with coarse sea salt. 

Storing and Freezing Cookies

  • To store: Cookies will keep well at room temperature, in a sealed container. They will remain fresh for up to 2 weeks. If you’d like to keep them longer, refrigerate them. 
  • To freeze: Place cookies in a freezer friendly container or ziplock bag and store in the freezer for up to 6 months. 

crunchy peanut butter cookies

More Delicious Cookie recipes

crunchy peanut butter cookies

Crunchy Peanut Butter Cookies

A light and crispy peanut butter cookie which takes less than 15 minutes to make! 4 ingredients, no flour and no milk needed, and perfect crunchy cookies with soft centers!
5 from 8 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 12 Cookies
Author: Arman


  • 1 cup peanut butter
  • 1 cup sugar of choice * See notes
  • 1 large egg ** See notes
  • 1 cup salted peanuts chopped roughly


  • Preheat the oven to 180C/350F. Line a large cookie sheet or baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine all your ingredients, except or the chopped peanuts. Mix well. Gently fold through half the peanuts.
  • Form 12 balls of dough. Roll each ball in the chopped peanuts mixture, and transfer to the lined baking sheet. Bake for 12-15 minutes, until the edges go golden brown.
  • Remove from the oven and allow to cool in the baking sheet completely.


* White sugar, brown sugar, coconut sugar, or a sugar free substitute can all be used.
** You can use a chia egg to make it vegan. Combine 1 tablespoon ground chia seed with 3 tablespoons water and mix. Refrigerate for 15 minutes, for a gel to form. 
TO STORE: Cookies will keep well at room temperature, in a sealed container. They will remain fresh for up to 2 weeks. If you'd like to keep them longer, refrigerate them. 
TO FREEZE: Place cookies in a freezer friendly container or ziplock bag and store in the freezer for up to 6 months. 
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


Free email series!

My secret tips and tricks to DELICIOUS healthy desserts that DON'T taste healthy!

    We won't send you spam.

    The Big Man’s World ® Arman Liew owns the copyright on all images and text and does not allow for its original recipes, pictures and content to be reproduced anywhere other than this site unless authorization is given. If you enjoyed this recipe and would like to publish it on your own website, please re-write it, in your own words and link back to my site and recipe page. Copying and/or pasting full recipes and pictures to social media or personal blogs is strictly prohibited. Read my disclosure and copyright policy. This post may contain affiliate links.


    Cookies Desserts Gluten Free Keto Peanut Butter Desserts recipe Vegan Recipes



    105 thoughts on “Crispy Peanut Butter Cookies

    1. Brilliant! Here comes the weekend, and here comes lots of cooking and baking 🙂

      Having recently returned from Las Vegas, where I got addicted to anything Reece’s, I figure their Peanut Butter will go nicely into this recipe.

      It’s just as well I run Marathons……. 😉

      Have a great weekend!

    2. Once again, you said mum 🙂 There are really not enough mums in the blogging world, too many MOOOOMMS. These do sound good, and they remind me of a BISCUIT! Although unfortunately we have both conformed and are using the American word…..but its okay, we both know what they really are. Look good, I am sure they taste good!

    3. I can’t believe that these cookies are held together with just peanut butter and eggs, and they’re topped with more NUTS! Where’s my tea? I’m totally dunking these!

      1. YES- I literally dunked five of them in coffee……I mean to see if it would disintegrate or not.

    4. Those look sooooo good – I’ve only made chewy pb cookies but if I were going to add big nuts like this (lol) I can definitely see why crispy ones would be better. Nuts HAVE to have salt on them. I’m sorry…I know it’s “healthier” to have them roasted w/o salt but then they taste so much worse haha

      1. Hahaha big nuts. The big nuts give it the ‘crisp’ factor.

        Nuts without salt are punishment. Well, not really but still.

    5. Ahhh love everything about this recipe. Especially love that they’re flourless and actually super healthy… you sneaky little baker you! And looove the salted peanuts on top. Let’s make these when you come to LA… but more like eat the batter and maybe pop one or two in the oven to half bake them!

    6. Don’t you just hate it when your mum is right? My mother would have read this post and immediately started with the ‘I told you so’ texts. She’s considerate like that

    7. I’m usually a soft and chewy cookie kinda girl but let’s be honest…I won’t turn down a cookie of different consistency. I am 100% against cookie discrimination!

      I’m not picky when it comes to nuts. GIMME ALL THE NUTS! (errr….you know what I mean)

      1. You and me both. All cookies are equals….even dry used by ones which I may or may not have eaten at work.

    8. These sound delicious! I absolutely could not trust someone who doesn’t like cookies… or ice cream, or burgers, or fries… haha

    9. 5 ingredient flourless cookies? YES puhleez – I will eat ’em all!!!
      Arman – your pictures look fantastic! Hope your weekend is just as fantastic!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating