I originally posted this recipe last year before Christmas, but I decided to re-post it with better pictures and content.These cookies were a hit seeing as I made 2 or 3 batches for the holidays and another batch for a family friend's birthday. Peanut butter has always been a staple in our house, but for some reason I never made peanut butter cookies. I'm not sure why though since I have tried many other cookie recipes, but I decided to try a recipe from Everyday Home Cook.
When I first made these cookies, I was unsure if I needed to bake the cookies longer since they didn't have much color, but decided against it since the recipe said "Do not over bake". After resting for a few minutes on the baking sheet, the cookies firmed up and seemed to get a little golden. You can use white sugar to coat the cookie dough or you can combine turbinado & white sugar which gives the cookies more crunch. This recipe makes enough dough for over 4 dozen cookies, but the dough lasts up to 1 week in the fridge stored in an air-tight container or you would scoop out the dough and freeze them to just pop in the oven whenever you want some cookies.
Peanut Butter Crinkle Cookies
From: Everyday Home Cook
Yields: 4 - 4 1/2 dozen
1/2 cup (1 stick) butter, softened
1 cup peanut butter*
3/4 cup white sugar
1/2 cup firmly packed brown sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt*
¼ cup. White sugar + ¼ cup turbinado sugar (optional)- gives a good crunch
OR 1/2 cup white sugar
* If you use natural peanut butter that doesn't contain salt then use 1/4 tsp, but if you use pb that contains salt then just add a small pinch of salt.
-This dough is very forgiving meaning that if your butter is too soft to begin with or you over beat it, you can just chill the finished dough for 30 minutes before baking without having it change the outcome texture of the cookie. This dough can last for up to 1 week in the fridge.
1. Beat together butter and peanut butter until well combined.
2. Add sugars and beat until fluffy. Add egg, milk, and vanilla extract and mix until smooth.
3. Combine the flour, baking soda, baking powder, and salt in a bowl and slowly add to the butter mixture.
4. I used a small ice cream scoop (also called a cookie scoop) to measure out the cookies. Roll balls of dough in the sugar coating before placing on an ungreased baking sheet.
5. Bake at 350 degrees F for 10 to 12 minutes. Do not over bake! These cookies don’t get a lot of color so they won’t look done, but they are. If you wait until they are golden then they will be hard.
6. Let cookies cool on baking sheet for at least 3 minutes before removing to wire racks to cool completely.
Store in an airtight container at room temperature.