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.
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 🙂