Crispy Peanut Butter Cookies

5 from 28 votes

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 28 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!



105 thoughts on “Crispy Peanut Butter Cookies

  1. Cookies – soft in the middle, crunchy on the outside! Yum!
    David and I always talk about food! Then again we are such foodies! I do talk about food to my mum a lot, she is paleo too so is always coming to me for ideas!
    And I just LOVE roasted and salted nuts – especially cashews… And pistachios… And almonds… Oh and pecans!

    1. Mmmm roasted and salted cashews are amazing- stay tuned for an upcoming recipe featuring that!

  2. Moms just know everything, don’t they? I don’t know how they do it, but it’s honestly annoying sometimes. But when it comes to cookie convo it’s not annoying at all. THANKS MOM, or in your case, mum.

  3. oh good god! you are going to turn me into a cookie monster with this recipe. LOOK at those NUTS… peanuts that is. hehe

  4. Dude (or should I say mate?), those are totally my kinda cookies. Couple of ingredients, easy, quick and delicious. AWESOME!

    1. Cheers, mate. dude. pal. (enter other lingo here). I’d trade for your black pepper chicken.

  5. I’m an undercooked cookie kinda gal all the way because then it’s like cookie dough, except more acceptable in a social setting. BUT I do absolutely love the crispy edges of some cookies. I also love peanut butter and roasted sweet and salty peanuts, I need these cookies.

    What a hand model, Arman! Check out those beautiful nail beds.

    1. LOL. Did you know my mum used to put this disgusting polish on my nails because I bit them?

      ….I then accustomed myself to the taste of it lol!

  6. I love PB cookies! I usually like my cookies slightly underdone so I get a bit of the doughy taste.

    1. But you’ll get worms 😉

      (That’s what my mum told me growing up. She’s such a pinochio).

  7. So these cookies would literally be the death of me. Stay away!

    And I’m a soft and chewy cookie kind of girl. With oats. And chocolate. And raisins… which I used to hate as a little kid, but apparently now love.

  8. I’ve always liked my cookies soft and chewy… but these may make a convert out of me!

    My family pretty much always talks about food. Before we eat, while we eat, in our sleep… it’s how we bond lol.

  9. Have you ever had lace cookies? They’re very thin, crunchy, sweet and oh so glorious. They’re perfect when cooked to a crisp and they somewhat remind me of these.

    I keep telling you to listen to your mum.

    1. OHhhh I’ll have to google them- they sound delicious. (Actually, they sound like bondage. Lace and all :p) .

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