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Crunchy Peanut Butter Cookies

Cookies | Peanut Butter Recipes

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. 

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 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 - you will need only 5 -6 minutes for this.

How to make crunchy peanut butter cookies

Making these cookies is so easy. 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.

First combine FLOUR with BAKING POWDER and SALT in one bowl. Whisk MELTED BUTTER, BOTH SUGARS, PEANUT BUTTER and EGG in a medium bowl. You will get a smooth mixture in which you need to fold dry ingredients using a 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.

shaping the cookies

For shaping cookies we just scoop the dough, roll into balls then press fork on the top to get criss-cross patters. Bake cookies in the oven for 10 minutes or until they start to become golden. 

Storing crunchy peanut butter cookies

These peanut butter cookies keeps well in an airtight container for up to 1 month.

Looking for more crunchy cookies to try? Check out these recipes:

Crunchy Peanut Butter Cookies



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


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

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

  3. In a large mixing bowl, combine melted butter, both sugars, peanut butter and egg and whisk with a hand whisk until you get a smooth texture.

  4. 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.

  5. Using a teaspoon or a medium cookie scoop, scoop the dough and roll into balls and arrange on prepared baking trays, leaving some space for cookies to spread. Using a fork press a criss-cross patern onto each ball and flatten slightly.

  6. 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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