Peanut Butter Crackles
Peanut butter crackles are crisp little peanut butter cookies with a sugary crackled coating. Take these cookies to a bake sale or make them for your family.
These peanut butter cookies are crisp and delicious, and the crackled finish makes them especially inviting. Bake the peanut butter crackles for your family or take them along to the office or a potluck dinner. The cookies are an excellent alternative to classic ridged peanut butter cookies, and they are made with the same basic cookie dough.
The cookies are made with a basic peanut butter cookie dough that is chilled and rolled in sugar. Treat your family to these irresistible little cookies. By the way, they freeze beautifully, so make a double batch and freeze some for another day!
What You’ll Like About These Cookies
Classic crackle look. Rolling in sugar gives the cookies a pretty finish.
Simple ingredients. Pantry staples make these easy anytime.
Perfect texture. Crisp edges with a lightly chewy center.
Great for sharing. Ideal for cookie swaps, gifts, or potlucks.
Ingredient Notes
- Butter – Softened butter creates a smooth, creamy base.
- Peanut butter – Use creamy PB for the best crackle texture.
- Brown sugar – Adds moisture and a deeper caramel flavor.
- Granulated sugar – Sweetens and creates the crackled coating.
- Egg – Helps bind and gives structure.
- Vanilla – Enhances the peanut butter flavor.
- Flour – All-purpose flour gives the cookies their body.
- Baking soda – Provides spread and lift.
- Salt – Balances sweetness and flavor.
Steps to Make Peanut Butter Crackles
- Beat the butter, peanut butter, and sugars until light and fluffy.
- Add the egg and vanilla and mix until well blended.
- Add the dry ingredients and mix on low until combined.
- Cover the dough and chill for at least 2 hours.
- Preheat the oven and line baking sheets with parchment.
- Roll chilled dough into small balls and coat in granulated sugar.
- Bake for 5 minutes, tap each cookie gently with a fork, then bake a few minutes longer.
- Cool on a rack.
Tips
- Chill the dough to help the cookies crackle nicely in the oven.
- If you’re short on time, freeze the shaped dough briefly before rolling in sugar.
- Tap the cookies gently after 5 minutes to help them spread and crack evenly.
- Use a small cookie scoop for evenly sized cookies.
Recipe Variations
- Add chocolate chips. A small handful of minis mixes in beautifully.
- Roll in sanding sugar. Adds sparkle and extra crunch.
- Make them crunchy. Bake 1 to 2 minutes longer for crispier cookies.
- Add chopped peanuts. Stir in for extra texture and peanut flavor.
Serving Suggestions
- Serve with cold milk or hot coffee.
- Add to holiday cookie platters for color and texture.
- Pair with chocolate candies for a peanut-chocolate combo.
- Garnish with a light dusting of powdered sugar once cooled.
How to Store
Room temperature: Keep in an airtight container for up to 1 week. The sugar coating helps maintain crispness.
Freeze: Freezes well for up to 2 months. Freeze baked cookies or the unbaked, sugar-rolled dough balls. Cookies with higher fat and sugar content like these freeze reliably without texture loss.
Peanut Butter Crackles
Ingredients
- 4 ounces butter, (1 stick), room temperature
- 1/2 cup peanut butter, creamy
- 1/2 cup brown sugar
- 1/2 cup granulated sugar, plus a few tablespoons for rolling
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour, (5 3/4 ounces)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- In a mixing bowl with an electric mixer, beat the butter, peanut butter, and the brown and granulated sugars until light and fluffy. Add the egg and beat until well blended; beat in the vanilla.
- Add the flour, baking soda, and salt; beat on low speed until blended. Cover the bowl and chill the dough for at least 2 hours.
- Heat the oven to 375 F.
- Line baking sheets with parchment paper.
- Shape the dough into small—about 1 teaspoon each—balls and then roll the balls in granulated sugar. Arrange the coated dough balls on the baking sheet, leaving about 2 inches space between them.
- Bake the cookies for 5 minutes. Remove the pan and gently tap each puffed cookie down with a fork.
- Return the pan to the oven and bake for about 3 minutes longer, or until the cookies are just lightly browned around the edges.
- Tip: If you want your cookies right away, shape the unchilled dough into balls and arrange them on the baking sheet. Freeze for about 6 to 8 minutes. Roll the balls in sugar and bake as directed above.
Notes
- For a more conventional peanut butter cookie, flatten the dough balls (sugared or not) with a fork dipped in sugar or flour. Bake the cookies for about 8 minutes, or until lightly browned around the edges.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
