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.
Simple fantastic. I will try it
Let us know how you go Elaine!
I must buy peanut butter but crunhy one. Already have “normal”.
Very sorry for the last comment. Did not know how this works. Very tasty.
There’s no measurements. What am I post to do?
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Thank you so much!
Can I sub monkfruit granulated for the coconut sugar? Your recipes have saved me from depriving myself of eating what I want. I’m in better shape now than when I was withholding! Thank you…
I don’t see why not!
My brother wanted me to make peanut cookies similar to the ones Aldi sells! So happy to find this recipe, it’s crispy and peanutty just like the Aldi ones, only better because they’re home made. This is a fantastic recipe ?
😀 YES!!! That was my inspiration!
Made these crispy peanut butter cookies for my dear hubby and he ❤️them! Says they remind him of the ones his mom made when he was a kid. #pbscore
😀 LOVE IT! Thanks so much, Tammy!
Hi just about to make some of these delicious looking biscuits.
Sorry to be thick the cup size used is it Australia or American?
Hi Karen! They are American sized (but the difference is very minor 🙂 )
How many carbs are in a cookie?
Hi Hailey! If you add the ingredients into a calorie calculator, it will provide it for you! Enjoy!
I’ve been making these cookies for several years and they are a house favourite. But the amount of sugar or sweetener is way too much. You can easily cut it by half and still have a really good cookie. I also change it up by adding dark chocolate chips in place of the peanuts.
Thanks for the suggestion, Tammy!
they look awesome 😀 how many do you get out of this, vagualy if you’re making them golf ball big? because I want to bake them as a present 🙂
Hi Katrin!! To be honest, I can’t remember, but I think it was around 9-10 🙂