Peanut Butter Crackers
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I make these peanut butter crackers whenever I’m craving nostalgic childhood snacks. My recipe needs just 6 ingredients, is super crunchy, and uses wholesome, everyday ingredients and real peanut butter- no corn syrup!
If you grew up eating peanut butter crackers (or the cheese ones) as I did, I’ve developed this recipe just for you. Outside of fruit leather, they are the one snack I’ve taken with me into adulthood.
If you’ve ever looked at the ingredients in packaged peanut butter crackers, you’d be shocked to see that many brands don’t actually have peanut butter in them- instead, they use artificial flavorings and fillers (also dextrose, corn syrup, whey, and soy lecithin). My version strips things back to basics. I start with a simple cracker base of flour, baking powder, and salt, then I add real peanut butter into the dough to make it smooth and workable. Once it’s sliced into crackers, I brush them with a little oil, sprinkle on some seeds, and in 15 minutes, they’re baked to perfection.
Table of Contents
Arman’s recipe highlights
Healthier. I purposely swap out half the white flour or wheat to sneak in a little extra fiber. Adding natural peanut butter means no butter or oil is needed for the cracker base.
Easy to customize. I love the classic peanut butter flavor, but I also included a few flavor swaps so you can have them any way you like. My partner loves the chocolate-coated ones.
Versatile. Okay, I know I just lamented about them being a childhood snack, but I actually love serving these as part of a charcuterie board- they pair well with cheeses, meats, and dips. Yum!
Key Ingredients and Tips
- White all-purpose flour and whole wheat flour. A combination of both flours is used to ensure the crackers are perfectly light and crispy, with a nutritional punch.
- Baking powder. You need a leavening agent to ensure the crackers hold their shape and bake properly.
- Salt. Just a pinch to add flavor. If you use salted peanut butter, you can omit this.
- Peanut butter. Smooth, all-natural peanut butter, not the crunchy kind. You can use other nut butters, like almond or cashew butter. For a nut-free recipe, use tahini or sunflower seed butter.
- Water. To form a smooth dough.
- Sesame oil OR peanut oil. To brush on each cracker. I prefer peanut oil because sesame oil can be a little overpowering.
- Sesame seeds. Optional, but I like to sprinkle black and white sesame seeds on top of the crackers before baking.
How to make peanut butter crackers
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the dough. In a large bowl, combine the dry ingredients. Form a well in the center, then add the peanut butter and water. Stir until a thick dough remains. Shape the dough into a ball.
Step 2- Knead. Transfer the dough to a lightly floured surface and knead several times. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for an hour.
Tip- Don’t skip! Trust me, it’s the only way to ensure the peanut butter firms up and prevents the crackers from overspreading.
Step 3- Prep. Preheat the oven to 180C/350F and line a large baking sheet with parchment paper.
Step 4- Shape. Place the dough between two sheets of parchment paper. Roll it out into a large rectangle, about 12 inches down the sides and about 1/16th of an inch thick. Using a pizza cutter, cut out 8 rows by 6 rows to form 48 crackers.
Step 5- Bake. Prick each cracker with a fork, brush them with oil, and sprinkle the sesame seeds on top. Bake the crackers for 13-15 minutes. Remove them from the oven and let them cool completely.
Flavor variations
Like store-bought peanut butter crackers, you can flavor these with just a few additions and/or tweaks.
- Peanut butter cheese crackers. Fold in half a cup of shredded cheddar cheese into the dough. If I’m serving these as part of a cheese board, I like to use extra-sharp cheddar.
- Peanut butter and jelly crackers. Omit the salt from the dough, then swirl it through half a cup of your favorite store-bought jelly (I swear by Crofter’s Raspberry Jelly).
- Peanut butter chocolate-covered crackers. Omit the added salt on the crackers, and once cooled, dip them in melted dark or milk chocolate.
- Peanut butter honey crackers. Once the crackers have cooled, drizzle honey on half the crackers and place a second cracker on top (to make peanut butter sandwich crackers).
Storage instructions
To store: Store these crackers at room temperature, covered, for up to 4 weeks.
To freeze: Place leftovers in a ziplock bag and store them in the freezer for up to 2 months.
More savory snack recipes
Peanut Butter Crackers
Ingredients
- 1/3 cup whole wheat flour
- 2/3 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 3 tablespoons peanut butter smooth and creamy
- 5 tablespoons water * See notes
- 1 teaspoon peanut oil to brush
- 1 tablespoon sesame seeds optional
Instructions
- In a large mixing bowl, whisk together the whole wheat flour, all purpose flour, salt, and baking powder until combined. Form a well in the center, then add the peanut butter and water. Stir together until a thick dough remains. Using your hands, shape the dough into a ball.
- Transfer the dough to a lightly floured kitchen surface and knead several times. Shape the dough into a rectangle shape. wrap it in plastic wrap and refrigerate for an hour.
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
- Remove the dough from the refrigerator and place it between two sheets of parchment paper. Roll out the dough into a large rectangle, about 12-inches down the sides and around 1/16th of an inch in thickness. Using a pizza cutter, cut out 8 rows by 6 rows, to form 48 crackers.
- Prick each cracker with a fork. Brush the crackers with a tiny bit of peanut oil and sprinkle some sesame seeds on top.
- Bake the crackers for 13-15 minutes, until crispy. Remove them from the oven and let them cool completely.
Thank you!
First ingredient: White all purpose flour and wholewheat flour– A combination of both flours are used to ensure the crackers are perfectly light, crispy, but also have a nutritional punch to them.
Not only are they healthy, vegan, and gluten free…
Am I missing something here? I am gluten free and I do not eat wheat of any kind!
Hi Sharon- for some reason the links were not showing- We used Bob’s Gluten free all purpose baking flour and Bob’s gluten free flour blend.