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Crunchy Peanut Butter Cookies

These simple and crunchy cookies packed with peanut butter are so addictive. In only 40 minutes you will get a bunch of tasty homemade cookies.

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Homemade cookies are our favourite everyday treat. We love them in any form - soft, crunchy, chocolatey or glazed. But these crunchy peanut butter cookies are one of the best. They're soft and crunchy at the same time, loaded with toasted peanuts what makes them amazingly addictive.

For them you will need only regular cookie ingredients plus peanut butter and toasted peanuts. We share with you the recipe for these simple and tasty everyday cookies.

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What you'll need for crunchy peanut butter cookies

For these simple peanut butter cookies you won't need some extra ingredients, just regular cookie ingredients such as PLAIN FLOUR, SUGAR, EGG, BAKING POWDER and SALT.

Obviously, you will need peanut butter. The best peanut butter for these cookies is commercial PEANUT BUTTER not the healthy version. You can choose from creamy or crunchy peanut butter - both works well. This recipe features a mix of CASTER and PACKED BROWN SUGAR which gives nice sandy texture of the cookies.

In the end, TOASTED PEANUTS - we like to buy unroasted peanuts and roast them slightly in the oven - just arrange them on baking sheet and toast for 5-6 minutes on 150 C then pulse them in a food processor.

How to make crunchy peanut butter cookies

Making these cookies is so easy. You don't even need hand mixer just two bowls, wire whisk and silicon spatula. You can made the dough in 10 minutes once you have ready all ingredients. First prepare peanuts by toasting them lightly in the oven to accent the flavour and add some crunch.

  1. First combine FLOUR with BAKING POWDER and SALT in one bowl. 

  2. Whisk MELTED BUTTER, BOTH SUGARS, EGG and PEANUT BUTTER in a medium bowl -  you will get a smooth sticky mixture. 

  3. Now, fold flour into the wet ingredients using a silicon spatula. Don't forget to add CHOPPED PEANUTS which makes these cookies so crunchy. The dough will be slightly sticky so place it in the fridge for 1 hour.


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Shaping the cookies

Shaping these cookies is so easy. We cool the dough so it's easier to roll. Once the dough firms slightly, take it from the fridge and grab 1.5 tablespoon of dough and roll using your hands. Arrange balls on the lined sheet leaving around 3-4 cm between each ball. Using a fork press criss-cross patter on each balls and slightly flatten them. 

Bake cookies until they become golden brown - they will still be soft once taken from the oven. Leave them to cool on the sheet for a while then transfer to cooling rack. Your cookies are ready to be enjoyed!



Storing crunchy peanut butter cookies

These peanut butter cookies keeps well in an airtight container for up to 1 month. These cookies will look amazing in this cute glass jar and will stay fresh longer.

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If you need more cookie inspiration, check out our complete Cookie Recipe Collection!

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Crunchy Peanut Butter Cookies

MAKES: 24 cookies
COOKS IN: 40 minutes plus cooling time
LEVEL: Easy

INGREDIENTS

  • 100g raw peanuts (2/3 cup)
  • 112g butter (8 tbsp), melted
  • 56g caster sugar (1/4 cup)
  • 50g brown sugar, packed
  • 1 egg, at room temperature
  • 136g peanut butter (smooth or crunchy) (1/2 cup)
  • 200g plain flour (1 2/3 cup)
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

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METHOD

  1. Spread peanuts evenly on a baking sheet and toast in the oven on 150°C (302°F) for about 5-6 minutes. Once toasted, remove from the tray and, cool and blitz in a food processor until coarsely chopped. Set aside.

  2. Adjust the oven to 175°C (347°F) and line baking sheet with baking paper. If baking with one tray, leave it to cool completely before placing another batch of cookies.

  3. In a medium bowl, combine flour, baking powder and salt.

  4. Place both sugars in a heatproof bowl then add melted butter, egg and peanut butter whisking between each addition. You should get smooth texture.

  5. Fold in flour until a soft dough forms. Stir in chopped peanuts. Cover with a cling film and place in the fridge for 1 hour.

  6. Portion a dough with a tablespoon (1.5 tablespoon) or a medium cookie scoop and roll into balls. Arrange on prepared baking sheets, leaving some space for cookies to spread. Using a fork press a criss-cross patern onto each ball and flatten slightly.

  7. Bake for 10-12 minutes or until cookies are lightly golden brown. Let them sit for about 3-4 minutes on the tray before transferring to a wire rack to cool completely.


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