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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.
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.
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.
More Delicious Cookie recipes
- White Chocolate Macadamia Nut Cookies
- Coconut Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Monster Cookies
- Marshmallow Cookies
Crunchy Peanut Butter Cookies
Ingredients
- 1 cup peanut butter
- 1 cup sugar of choice * See notes
- 1 large egg ** See notes
- 1 cup salted peanuts chopped roughly
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 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.
Notes
I am such a sucker for peanut butter! These would be a BIG hit in this house!
You are correct in that we all like different textures for our cookies…for me, it just depends on the type of cookie. Some must be soft and chewy, other crispy. These are wonderful.
We should have a cookie party. All types invited…And coffee… Oh yes.
I can’t wait to try the cookies.
Please do, Brenda!
I tried your Arman and I LOVED it! Thank you for sharing your recipe! Your awesome!!!
I meant your cookies! Sorry
Hahaha this is the best comment- Thank YOU so much for trying it out- Absolutely appreciate it! 🙂
These look SOOO amazing!! I actually do love crispy cookies(chewy too… Ok I just love cookies hahahahha 😉 ). And what kind of person doesn’t like cookies??!! Hahah… Weird lol Jkjk 😉
You don’t discriminate cookies? You are awesome!
They look AMAZING! Shame Mr M hates peanuts…I would have to eat them all with the kids help!
That is the perfect excuse to whip them up- more for you!
I was just eating peanut cookies this week and thinking that I should find a recipe to make my own. These look delicious and so simple to make.
I’m with you on cookies, generally I prefer them soft, but I’ll make an exception for a peanut cookie – definitely best with a crunch.
Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
-Cindy
Thanks for sharing- appreciate it!
Oh Arman! I am a Cookie Monster at heart! And since my mom always made crispy cookies…so my dad could dunk them in his coffee…that’s what I favor. Hubby likes soft. Every now and again he gets them, but mostly we enjoy crispy and chewy cookies. Thanks for sharing this ‘lovin’ recipe with us at Weekend Potluck. Enjoy your weekend. Oh – and OF COURSE I have foodie discussions with family….it’s a ‘given’. =)
Haha, thank you! I knew we were friends- We are both cookie monsters- and these were most definitely dunked in black coffee!
One day, we have share a meal and talk about food 😉
Sweet!
These are fantastic looking cookies!
If I could I’d grab a few and eat them right now 🙂
Feel free to come over and have some! 🙂
Such a great recipe!! Love how few ingredients too 🙂
Thanks, Chelsea! Appreciate it!
I am a texture whore… totally on board with these! Peanut butter cookies were my favorites to make as a kid.
YES. Texture all the way!
I like chocolate chip cookies overcooked slightly—not burned, but dark brown around the edges. I don’t eat those sugar bombs these days, but I remember always going for the slightly charred cookies. I also like crust on bread and pizza. I like the crunch (but not if it’s burned). I talk about food stuff with the fam, but they don’t eat what I eat, so it’s exhausting. I like my nuts raw, except for almonds. Almonds take on flavors and spices better than other nuts—Blue Diamond totally dominates the market. But I don’t care much for nuts that are coated in salt. This recipe looks really good! I might give it a try with stevia and egg whites and unsalted nuts, and maybe sprinkle sea salt on top to make up for using unsalted nuts.
I love blue diamond almonds! Good luck using stevia- I can’t vouch for that, I don’t cut calories from recipes.
Yeah…stevia sometimes makes baked goods a little chewy…but it’s worth a try! I could always overcook them for even more crunch. 😉
Let me know if you do 🙂