Crunchy Peanut Butter Cookies
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As much as I love soft and chewy peanut butter cookies, there’s something special about ones that have that slight crisp to them. These crunchy peanut butter cookies have just the right balance of crunch and richness, thanks to the addition of crispy roasted peanuts.
I have shared many peanut butter cookie recipes here on TBMW, but all of them have the same flavor and texture profile- soft, melt-in-your-mouth, and slightly crumbly. To change things up a little, I took inspiration from my favorite packaged peanut butter cookies (Chips Ahoy… don’t judge!) and created one that packs a crispy bite.
It’s actually almost identical to classic PB cookies, but with the addition of dry-roasted peanuts (I did test them with cornstarch- they became like cardboard!). The center stays slightly tender and soft, while the edges get the perfect crunch, and the roasted peanuts on top add a subtle saltiness to each bite.
Table of Contents
Arman’s recipe highlights
No chill time. There’s a reason I call PB cookies ‘anytime cookies’. All you do is mix everything, then bake it up. Everything is done in 12 minutes.
Just 4 ingredients. Peanut butter, eggs, sugar, and roasted peanuts. Seriously, there’s nothing else needed.
Naturally gluten-free. There are no grains or wheat, and I also tested it to be eggless/vegan.
Key Ingredients and Tips
- Peanut butter. Smooth and creamy peanut butter with no added sugar. Avoid using crunchy peanut butter, which will make the cookie dough too crumbly.
- Large eggs. I always use room-temperature eggs so the dough comes together easily. If they’re not at room temperature, gently place the eggs in a bowl of lukewarm water for 5 minutes.
- Sugar. I usually use brown sugar for peanut butter cookies, but for these ones, stick with white sugar. White sugar keeps the cookies crisp and even, whereas brown sugar keeps things softer throughout.
- Dry-roasted peanuts. These will be finely chopped and used to garnish the cookies, giving them a crunchy bite. If you like the sweet-and-salty combination, I sometimes use lightly salted peanuts.
How to make crunchy peanut butter cookies
- Prep. Preheat the oven to 180C/350F and line a baking sheet with parchment paper.
- Combine ingredients. In a large mixing bowl, combine all ingredients except the chopped peanuts. Once mixed, stir in half of the peanuts.
- Shape and bake. Using a cookie scoop, form 12 dough balls. Roll each dough ball in the chopped peanuts and transfer to the baking sheet. Bake in the preheated oven for 12-15 minutes until the edges are golden.
- Cool. Remove from the oven and allow to cool completely on the cookie sheet.
Pro recipe tips
- Don’t overbake the cookies. They’ll continue to cook as they cool, so pull them from the oven as soon as they begin to brown, and the edges pull away from the parchment paper.
- For thicker cookies, chill the dough for about 2 hours before baking. I usually do this when I want them to be like thick NYC-style cookies. Just a note, though- they won’t be as crispy.
- Use a hand mixer. While not required, I find using a hand or stand mixer with a paddle attachment makes mixing the dough easier.
Recipe variations
- Swap the peanut butter. While they’re technically “peanut butter cookies,” you can easily swap the peanut butter for other types of nut butter, like almond butter or cashew butter.
- Nut-free. I made these for my cousin with a nut allergy, used tahini or sunflower seed butter, and topped the cookies with crunchy pepitas.
- Skip the eggs. I tested this using ground chia seeds (not a chia egg), and it worked really well. Just mix it into the dough. The cookies will be softer but just as delicious.
- Add mix-ins. I sometimes add chocolate chips, chopped Reese’s Pieces (my partner’s favorite), or crushed pretzels (even crunchier).
Storage instructions
To store: Peanut butter cookies will keep well at room temperature in an airtight container. They will remain fresh for up to 1 week. If you’d like to keep them longer, refrigerate them for up to 2 weeks.
To freeze: Place the cookies in a freezer-friendly container or ziplock bag and store them in the freezer for up to 6 months.
More peanut butter cookie recipes
Crunchy Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 1 cup white sugar
- 1 large egg
- 1 cup dry roasted peanuts roughly chopped
Instructions
- 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 the peanut butter, egg, and sugar and 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.
These look awesome!
Thank you!
Stop with the cookies stop – stop – don’t stop!!! 😉
Never haha!
Mmmmm….cookies. I want the peanuts with a side of peanut butter.
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.
OHhhh I’ll have to google them- they sound delicious. (Actually, they sound like bondage. Lace and all :p) .
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.
I think your family need to adopt me. Please.
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.
I’ll have to come up with an almond version for you!
I love PB cookies! I usually like my cookies slightly underdone so I get a bit of the doughy taste.
But you’ll get worms 😉
(That’s what my mum told me growing up. She’s such a pinochio).
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!
YES- I literally dunked five of them in coffee……I mean to see if it would disintegrate or not.
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.
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!
Dude (or should I say mate?), those are totally my kinda cookies. Couple of ingredients, easy, quick and delicious. AWESOME!
Cheers, mate. dude. pal. (enter other lingo here). I’d trade for your black pepper chicken.
Major yummy vibes here, just want to reach through the screen and grab some cookies!
Thanks, Pamela- don’t hurt your hand doing so 😉
oh good god! you are going to turn me into a cookie monster with this recipe. LOOK at those NUTS… peanuts that is. hehe
Thanks Linds- so good!
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.
They do…but not between the ages of 15-20. They are clueless in our eyes then!
Your mum is a genius!!! I love a crispy treat with my coffee 🙂 Can you smuggle a few of these in your suitcase when you come for me??
YES. Well, crumbs. Is that acceptable 😉
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!
Mmmm roasted and salted cashews are amazing- stay tuned for an upcoming recipe featuring that!